As I am going to have a few guests coming to celebrate Roshana, and some of them are vegan and gluten intolerant. I had to come out with the recipe that they can actually eat. It was not really as challenging as I thought it would be. They are so many interesting flour that not only have nutritious value, but also interesting texture and delicious, such as buckwheat, quinoi, (especially) my favorite amaranth. I also start to substitute egg with coconut milk, and other nut base milk. But, I must admit that I am not so fond of soy milk taste, I would prefer to use almond milk, and my first choice is always coconut milk, as it tastes so rich and luscious, sweet and fragrant all you get in one package. Plus, I grew up using a lot of coconut milk. In fact, traditional Indonesian kueh is always made using coconut milk and very rarely combine with egg.
I baked this cake in a 12 canele molds just for fun, and had leftover that fit into 2 regular size cupcake paper molds. The one I baked in canele molds came out just like what you see in the photos. But, the one in a regular cupcake molds actually came out really nice and smooth. Unfortunately my son and nephew grabbed them before I had a change to photographed them. In the future, I'd bake this in a regular cupcake molds. Despite of the appearance, this cake was so moist and delicious. The kind of cake that melt in your mouth, thanks to the delicious coconut milk. You don't even need to chew, just rubbing around your tongue and the cake just simply melt. I love how I could feel the texture (grainy) of buckwheat, I could also tasted the fragrant sweet aroma of the coconut milk. One last thing, the cake is sweet and a little bit crumbly.
L'Shanah Tovah Tikatevu!
* Trick I learnt from Chef Chloe to make vegan cake more moist. Don't worry, you won't taste it in the cake :)
** For those who is vegan, you can omit the use of honey and increase the amount of turbinado sugar or brown sugar. Thank you to Andrea and Anonymous person for correcting me that honey is not vegan.
Eggless, Gluten Free Honey Cake Using Buckwheat and Coconut Milk
Recipe inspired by Chef Chloe's vegan cake recipes
1 cup buckwheat flour
1/4 cup tapioka flour
1/4 rice flour
1/2 teaspoon cinnamon
1/2 teaspoon ginger powder
1/2 teaspoon cardamoms
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup honey**
1/4 cup turbinado sugar
1/4 cup brown sugar
1 cup coconut milk
1/2 cup canola oil
1 tablespoon brown rice vinegar* (see note above)
Preheat oven to 350 ℉.
Grease your molds with oil if needed. If using paper cupcake molds, don't think it necessary to grease them. Set aside
In a medium size bowl add buckwheat flour, tapioca flour, rice flour, cinnamon, ginger, cardamoms, baking powder, baking soda, and kosher salt. Mix using a hand whisk. Set aside.
In another bowl add honey, turbinado sugar, brown sugar, coconut milk, canola oil, and brown rice vinegar. Using a hand whisk, mix until well blend. Pour this mixture into flour mixture, mix just enough to blend the ingredients together.
Spoon into prepared cup cake paper molds, or any of your preferred mold. Bake in the middle rack for 15 to 20 minutes dep[ending the size of mold you are using. Or, until cake tester inserted in the middle comes out with a few crumbs cling to it. Remove from oven, and cool for a two minutes in the molds, then un mold onto a wire rack to cool completely. Just before serving, drenched the cooled cake into cinnamon sugar if desire.