Sunday, July 3, 2016

Buckwheat Cake

Buckwheat and Chocolate Cake

This makes for a great filling teatime snack. Can also be used as an emergency preworkout snack. For those on a chocolate binge, pour some hot chocolate sauce over it and you are good, Healthy guilt-free bingeing! 

Note: This cake has a short shelf life. I always eat it fresh or store it in the refrigerate it and microwave a piece and enjoy it 


Buckwheat flour – 1 cup

Eggs – 3

Butter – 2 or 3 tbsp

Baking powder – 1 tsp

Baking soda – 1 tsp

Cinnamon – pinch

Coffee powder – 1 tbsp (heaped)

Jaggery powder – ¾ to 1 cup

Cooking chocolate (melted) – 3 tbsp

Vanilla essence – 1 tsp

Banana (ripe) – 1

Curd – 3/4 cup (more if required for consistency of the batter)

Walnut pieces – 2 tbsp

Raisins (soaked in wine or water) – 2 tbsp


Mix all the dry ingredients together

Beat the eggs well

Add to the dry ingredients slowly

Melt chocolate

Add butter to it

Add to the cake mixture

Mash banana

Add to mixture and mix carefully

Adjust the consistency using curd

Add walnuts and raisins

Bake at 50% power for 6 mins

Then at 100% power for 1 min

Check if done

Let it cool a bit

Cut and serve warm

Health Benefits of Buckwheat

Good source of magnesium which relaxes blood
vessels and improves blood flow

Good for diabetics. Lowers blood sugar levels

High in insoluble fiber, helps prevent gallstones

Good source of copper required for production of
red blood cells

Protects against heart disease

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