This cake defies all. It is gluten-free, dairy-free, sugar-free, egg-free, nut-free, vegan and to top it all off- it's whole grain too! No added fillers, gums, or white anything. Pretty exciting... I guess you could call me "proud". That's ok... it's alright to be proud of something great, right?!
Ok, ok, I cannot take the credit here. You can give the credit to the fresh buckwheat and gluten-free oat flour. They hold up beautifully and makes gluten-free baking easier.
I mean, gluten-free usually means you take out the white wheat flour and put in the white whatever flour to try and get a close substitute. I am not against regular gluten-free baking at all, but it is pretty exciting when you can eat a baked, whole grain, gluten-free treat. Or, maybe, I just love to baking-nerd and find joy in nutritious treats.
I added fresh yummy, seasonal fruit to this cake, mostly because it is what I had on hand. Plus, I stumbled into another u-pick, no-spray, blueberry farm this weekend and walked away with another 10 pounds of berries. I don't think I will be able to get enough in the freezer this year though, the season is flying by and I am trying to get as much as my freezer will hold.
This is called a 'summer fruit' cake because of the fresh peaches and blueberries that are so perfect and juicy this time of year. I am blessed to live in a place that have fresh berries and fruit in abundance this time of year. So thankful for each berry. (Especially after knowing how much work goes into picking 10 pounds!)
Whole Grain Summer Fruit Cake Recipe (gluten-free, vegan)
1 cup of freshly ground buckwheat flour
1 cup of freshly ground gluten-free oat flour
1/2 cup of millet flour
1/3 cup of flaxmeal
1/2 ts. of ground stevia powder or 1/4 cup of pure honey
1 ts. of baking soda
1 ts. of baking powder
1/2 ts. of sea salt
sprinkle of cinnamon
1/2 cup of light olive oil or warmed coconut oil
1/2 cup of non-dairy milk
1/4 cup of organic apple juice (or water)
1/3 cup of pure maple syrup
1 cup of mashed ripe banana
1 heaping cup of freshly diced peaches (about 2 peaches)
1/2 cup of fresh or frozen blueberries
Mix all of the dry ingredients together first in a large mixing bowl. Then add the mashed banana and other wet ingredients. Last add the washed diced fruit and fold in carefully. Then pour into a 9x13 oiled baking pan, or a bundt cake pan (what I used) or muffin tins or even 2 9x9 cake pans.
Bake the 9x13 and/or bundt cake for 55-60 minutes and check with a toothpick in the middle of the cake to make sure it is fully cooked through.
Then, let cool for at least 15 minutes before cutting into. Then, ENJOY!
This cake holds up well, but is best to be refrigerated if not eaten within a day or two. And, it will freeze well I am sure.
This cake had my baby's stamp of approval. He loved it warm from the oven for a mid-day snack. And, I love giving him nutrient dense food that is sugar free and delicious!
I hope you try this one out and enjoy!
Much love to you today- and I am hoping to share more blueberry lovin' in my next few posts!