Orange Walnut Buckwheat Cake

Orange Walnut Buckwheat Cake -. – A protein rich dessert like this walnut cake would be a nice with a lower calorie meal of salad, soup or stew. This recipe makes two cake layers or quick bread loaves or it could also make about 24 cupcakes or muffins. Bake at 350’F for about 45-60 minutes or until a clean knife blade test. Muffins might take 30 minutes.

Mix the walnuts and coconut with the juice and let soak:

  • 1 cup Orange Juice
  • 3/4 cup Coconut Flakes
  • 1 1/2 cup chopped Walnuts

Mix with a whisk.

  • 1 cup Buckwheat Flour
  • 1 1/4 cup Oat Flour – may be source of trace amounts of gluten
  • 1 cup Sugar
  • 3/4 teaspoon Salt
  • 3/4 teaspoon Baking Soda

Beat the eggs and oil together separately and then add to the dry ingredients.

  • 3 Eggs
  • 3/4 cup Oil
  • 3/4 teaspoon Orange Oil Extract
  • 1 1/2 teaspoons Vanilla Extract (I increased this because vanilla is good for us.)

Add the orange juice/nut mixture to the flour/egg mixture and combine.
Pour into two loaf pans or two greased 8 inch cake pans.
Bake for 45 minutes to one hour or until a clean knife blade test is reached.
Let cool in the pans for ten minutes and then remove and cool before frosting.

  • A Pillsbury recipe for a similar type of cake with Coconut Pecan Icing: [ ]

Fruit jam can be good between the layers of a layer cake – used as part of the liquid content of a frosting recipe, or in a thin layer. Example: Raspberry Jam ButterCream,

Blueberry Rhubarb Jam

Disclaimer: This information is provided for educational purposes within the guidelines of Fair Use. It is not intended to provide individual guidance. Please seek a health care provider for individualized health care guidance.