Buckwheat and Quinoa Apple Cake

Buckwheat and Quinoa Apple Cake

1 hr 15 mins total time

20 mins active time


Serves 8



  • 1 cup (7 oz) raw buckwheat
  • 1 cup (5 oz) quinoa flakes
  • ¾ cup (5 oz) superfine turbinado or raw sugar
  • 1 tbsp baking powder
  • ¼ tsp ground cinnamon
  • 2 large eggs
  • ⅔ cup (5½ fl oz) reduced fat milk
  • ½ cup (4 fl oz) macadamia oil
  • ⅓ cup (3 oz) apple sauce
  • 2 tsp vanilla extract
  • 2 (10½ oz) medium green apples

    peeled, cored, thinly sliced

  • 2 tbsp apricot jam

    slightly warmed

  • Greek yogurt

    to serve


  • 1Preheat the oven to 350°F. Grease and line the base and side of a 8-inch round springform pan with parchment paper.
  • 2Put the buckwheat and quinoa flakes in the blender and secure the lid. MILL for 30 seconds until finely ground.
  • 3Add the sugar, baking powder and cinnamon to the blender. STIR for 10 seconds until combined.
  • 4Add the eggs, milk, oil, apple sauce and vanilla to the blender and secure the lid. STIR for 30 seconds. Use a spatula to combine any remaining dry ingredients to avoid over mixing.
  • 5Spoon the batter into the prepared pan. Arrange the apple slices over the top.
  • 6Bake for 45-55 minutes until a skewer inserted in the center comes out clean.
  • 7Let the cake cool in the pan for 5 minutes. Remove from the pan and transfer to a wire rack. Brush the top of the hot cake with jam. Set aside to cool.
  • 8Serve with yogurt.