Food Diary Friday // Buckwheat Victoria Sponge Cupcakes

I bloody love cake! With the fairly recent diet change I’ve really been missing it. The healthy treats I’ve been living on are good….but they’re not cake. I’ve finally figured out that I can eat Buckwheat Flour and I discovered coconut sugar too. Both are not too dissimilar to regular flour and sugar; so this week I’ve been baking Buckwheat Victoria Sponge Cupcakes. I am so in love with how cake like they taste! ¬†Sometimes simple is the best!

Buckwheat Victoria Sponge Cupcakes

Makes 7

You Need:

125g of spread (or butter if you can eat it)

110g of coconut sugar (or caster sugar)

2 Eggs

1tsp of vanilla extract (Asda’s vanilla bean extract is perfection)

110g of buckwheat flour

1 tsp baking powder (gluten-free)

2 tbsp of dairy free milk (I use almond or coconut, regular milk works too)

7 tsp of Jam – it needs to be refrigerated otherwise it will sink in the cake.

To Do:

Pre-heat the oven to 180oc or gas mark 4.

Cream together the butter and sugar until combined.

Beat in the eggs and vanilla bean extract.

Fold in the buckwheat flour and baking powder, then add the milk to loosen the mixture.

Line a cupcake tray with muffin cases, add 1 tbsp of the mixture to the bottom of the case. Then add 1 tsp of Jam on top, cover with 1 tbsp of the cake batter before placing in the oven for 20-25 minutes.

Buckwheat flour is naturally darker than regular flour so the easiest way to check if they are done is to insert a sewer – if it comes out clean they’re done!

Place onto a wire rack to cool and then enjoy!

These buckwheat Victoria sponge cupcakes are delicious, moist and light. The jam in the centre adds a nice little sweet surprise to the cake. They are by far the nicest tasting gluten-free cupcakes I’ve ever had – so I’d highly recommend using buckwheat flour instead of other gluten-free alternatives. ¬†I buy mine from The Norfolk Gluten Free shop, but you can buy it on Amazon and probably in Holland and Barrett if you aren’t local.

Both buckwheat flour and coconut sugar can be replaced like for like with regular sugar and plain flour, which is amazing because you can recreate some old cake favourites!

Yummy cake = happy Shelley!

What are your favourite cake recipes?



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