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Buckwheat Cake Gluten Free




Source of Recipe


Ema


Recipe Introduction


from Understanding Food Principles & Preparation Lab Manual Third Edition




List of Ingredients




1 1/2 cups Buckwheat Flour (I use Bob's Red Mill Gluten Free Organic)

1 egg

1/2 cup milk, any kind (I have used dairy(required for the class) and coconut milk)

1 1/2 teaspoons vanilla, make sure it's gluten free

1/4 cup shortening, butter, Crisco, or Earth Balance

3/4 cup sugar (I have successfully cut the amount in half with no sacrifice in taste or texture)

1 1/2 teaspoons Double acting baking powder

1/2 teaspoon salt



Recipe



Preheat oven to 350F (180C). Grease and flour a 8 x 8 x 2 cake pan. Set aside.

Cream together the sugar and shortening until smooth. Beat in egg.

Combine vanilla and milk in a cup.

Stir together flour, baking powder, and salt.

Add 1/3 milk mixture then 1/3 flour mixture then another 1/3 milk etc until all ingredients are in then beat until well incorporated.

Pour into greased pan. Place in oven.

Bake at 350F (180C) until middle springs back about 20-30 minutes.

Remove from oven let cool in pan. Frost as desired.



Servings: 9 plus or minus depending on how you cut the pieces.