Lemon Coconut Buckwheat

lemon coconut buckwheat cake

what you need

1 1/4 cups buckwheat groats or 1 1/2 cups buckwheat flour
1/2 cup almond meal
1 cup coconut sugar
1/4 tsp baking powder
3/4 tsp sea salt
3/4 cup coconut milk
1/2 cup coconut yoghurt
1/4 cup coconut oil, melted
1/3 cup lemon juice
1 tbsp lemon zest
1 tsp vanilla paste

what to do 

Preheat oven to 170°C fan forced. Prepare a 9 x 5 loaf tin.

Process buckwheat grouts in a high speed food processor until a fine meal. You should have 1 1/2 cups of buckwheat flour for the recipe.

Add all dry ingredients in a bowl and combine. In a separate bowl, add the remaining wet ingredients. Whisk the wet ingredients until thoroughly combined.

Add dry ingredients to the wet mixture and stir until evenly combined.

Pour into the loaf tin and spread evenly. Place in the preheated oven.

Bake for 50 to 55 minutes or until a skewer comes out clean.  Remove from oven and let cool in tin for 10 mins.

Remove from tin and cool on a wire rack.


This a nice light moist cake that can be served on its own. If you wish to add icing, try a coconut butter icing. Recipe found here.

recipe by Kristin J for go natural foods


Lotus Organic Buckwheat Flour


The Wholefood Pantry Organic Coconut Sugar


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