Jen’s Himalayan Tartary Buckwheat honeycake

This recipe comes to us from Jen Page, our top designer and social media maverick. We rely on Jen to spread the good word about our new approach to immunity, and now we also have her to thank for this delicious cake featuring our new flour.

This is an enchanting recipe that yields a dense cake — think poundcake — but it still manages to melt in your mouth. Thanks to the super nutrition delivered by our Himalayan Tartary Buckwheat Flour, you won’t be left with a heavy dose of regret after sneaking a second small slice.

“It’s a tasty dessert,” says Jen, “but I also use it as a breakfast treat to warm up and give me a nice boost of energy. It’s perfect with coffee and tea.”

Jen’s Honeycake

INGREDIENTS

1-½ cups Himalayan Tartary Buckwheat Super Nutrition Flour

1 cup gluten-free flour

¾ Tbsp baking powder

1 tsp salt

½ tsp baking soda

2 4-oz sticks butter, softened

4 eggs

½ cup monk fruit sugar substitute

¼ cup coconut sugar

¼ cup honey

1 Tbsp vanilla extract

¾ cup alternative milk of choice

SUPPLIES

9″ round cake pan or silicone honeycomb mold

Electric mixer

Cooking spray

Cookie sheet to support silicone mold (if used)

METHOD

Preheat your oven to 325° F and grease your baking pan with spray.

Combine flours, baking powder, baking soda, and salt in a bowl and set aside.

In a large mixing bowl, whip together softened butter and sugar on your mixer’s low setting until creamy and fluffy. Add one egg at a time, continuing to beat at low speed. Add in honey, vanilla, and milk, and beat until smooth and combined.

Slowly add in your flour mixture as you continue to beat. Beat until all ingredients are combined and smooth.

Pour batter into your prepared cake pan. (Place silicone cake mold on a cookie sheet for support first, if you are using one.) Place cake in oven on middle rack.

Bake for 35-45 minutes until a toothpick comes clean when stuck near the middle. Ovens may vary! (If you bake muffins instead, please start checking the time earlier.)

Remove and let cool. If you used a silicone mold, let it sit for at least an hour and a half until fairly cool. Gently flip cooled cake by placing a plate on top before doing your artistic flip to remove it from your pan. The silicone mold will probably need to be gently peeled up to fully remove.

Serve with an additional drizzle of honey on top, or offer on the side. Confectioner’s sugar is another lovely option to offer.

And here’s another option — garnish with edible flowers.