Buckwheat Sponge Cake

For my cheat days and sweet cravings, I experimented making a simple yet delicious sponge loaf cake to find a healthier alternative to wheat and refined sugar cakes.

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Total cook time: 1 hour

Servings: 4

Ingredients

  • 150 gms buckwheat flour
  • 110 gms coconut sugar (or use 95 gms of granulated sugar)
  • 180 gms full fat plain yogurt
  • 30 ml water
  • 85 ml vegetable oil (or alternative such as olive oil or sunflower oil)
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate soda
  • 1 tsp vanilla extract

Method

  1. Pre-heat the oven at 190 degree C.
  2. Weigh all the ingredients separately.
  3. Sieve the buckwheat flour, baking powder and bicarbonate soda.
  4. Mix the dry ingredients along with the coconut sugar and keep aside.
  5. In a separate bowl, whisk the yogurt, water and vegetable oil together.
  6. Add the vanilla extract and mix.
  7. Add the dry ingredients slowly to the wet mix and keep whisking.
  8. Once all the dry ingredients are added, mix it well until it forms a thick batter and there are no lumps.
  9. Grease a loaf tin using melted butter or oil.
  10. Pour the batter in the tin and bake for 30-35 minutes.
  11. Use a toothpick in the centre to check if it is baked through and if it comes out clean, it’s done.

Hope you enjoy this!

Payal

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