Today was the girls' first day back at school for 2021. They were so excited to go back...and I was pretty excited too! I had some spare time so I made this for school lunches. It's packed with protein from the black beans plus which makes it a great school snack with all the running around they do. This cake is also gluten free as I used buckwheat flour. Whilst we're not a gluten free family, I like to change-up our grain intake which also varies our nutrient intake. Rather than using wheat flour all the time, I switch between buckwheat, rye and spelt flours. They'll have a rye/wheat sourdough scroll with their lunch and a slice of buckwheat cake. Buckwheat is high in a bioflavonoid called rutin which is supports cardiovascular health by strengthening our veins and blood vessels.
They missed out on taking a slice to school today but they had one when they got home. They were very happy girls when they saw that they got to have a piece of chocolate cake!
- 1 1/2 cups buckwheat flour
- 2/3 cup coconut sugar
- 1/2 cup cacao powder
- 3 tsp baking powder
- 2 tsp cinnamon
- 1 tin black beans
- 2 eggs
- 1 cup oat milk (or milk of choice)
- 1/4 cup extra virgin olive oil
- 1 cup frozen blueberries
- Optional: a few choc chips or pieces to sprinkle over the top
- Preheat your oven to 175C°
- Mix the dry ingredients in a large mixing bowl
- Add all wet ingredients (except the blueberries) to a blender & blitz until smooth
- Add the wet ingredients into the dry ingredients and mix until just combined
- Fold through the blueberries
- Transfer to a lined cake tin. I used a square one because my purpose for this cake is school lunches & it's much easier to slice a square cake into pieces that will fit my girls' lunch boxes
- Sprinkle over the chocolate if using then place in the oven for 35-45 minutes or until cooked through
- Transfer to a cooling tray to cool before eating. Allow to cool completely before slicing if using it like I am. It tends to crumble more when it's still warm.