I am a big fan of loaf cakes. They just work on so many levels- they’re not overly sweet, meaning they’re a perfect breakfast option, but they also do well as a mid-afternoon snack with a cup of coffee or tea.
My kids love blueberries, which is great considering how beneficial they are! Full of antioxidants, fiber, potassium, folate, and vitamins B6 and C, blueberries are a delicious, versatile superfood option. If you can, try to purchase wild blueberries, as they tend to have a higher concentration of nutrients than their farmed counterparts. Wild blueberries are also much sweeter.
As you probably know by now if you regularly follow the blog, I like to mix up which sweeteners I use, based on what I feel will be best for the job. In this case, I’m using an old favourite of mine- dates (in the form of date nectar and raw product), as well as apple puree. Apple adds a nice sweetness, works as a binding agent (necessary, as there are no eggs in this recipe!), and aids in keeping the cake moist and fluffy. Another excellent binding agent, which is used quite often in vegan baking, is flax. It has an excellent emulsifying quality, and acts in part as a leavening agent as well, mimicking egg fairly well. It’s also full of omega 3 fatty acids and antioxidants.
To compliment the nutty flavours of the buckwheat flour and chestnut flour, I seasoned my loaf with cinnamon and vanilla powder. Vanilla powder is literally just dried, pulverized vanilla bean. These days, I’m a fan of madagascar vanilla, as it has a rich flavour and a small bit goes a long way.
As always, you can use whichever milk alternative you like best (nut, rice, oat or almond ), but for this recipe I like rice milk.
Try this for a sweet breakfast treat, or keep it handy for a nice little snack or light lunch! Eat well to live well!
- 1 cup Buckwheat flour
- 1/4 cup Chestnut flour
- 1 tsp Cornflour
- 1 tbsp Flaxseeds
- 1/2 tsp Himalayan pink salt
- 1 tsp Cinnamon powder
- 1 tsp Vanilla powder
- 100 g Apple puree
- 2 tbsp Date Nectar
- 3 tbsp Coconut oil
- 2 Clove drops
- 170 ml Rice milk (or any other plant based milk)
- 4 Chopped Dates (pitted)
- Handful of Chopped Chopped Walnuts
- 1 cup Blueberries
1. Preheat oven to 185C (375F)
2. Mix all ingredients together until well combined.
3. Pour the batter into a loaf pan.
4. Sprinkle blueberries on top of the loaf.
5. Bake for 25 minutes. To test for doneness, insert a toothpick into the center. If it comes out clean, the cake is finished. If not, continue to cook, testing at 10 minute intervals.