For this cake I made a meal of brazil nuts and sunflower seeds and then added some flour. If you don't have a gluten allergy then you can use all purpose flour or spelt flour. I did that the first time I made the cake and it turned out well. If you are allergic or like to try something different then you can make the cake with buckwheat flour. I think it's worth also trying that out even if you don't have an allergy. Buckwheat makes the cake something special and of course there are also the health benefits. You can see in the picture that the cake held well together, but the texture is still something different than your usual flour and you need a sharp knife to cut it into even slices.
This is a nice warming and healthy cake to eat in the Autumn, delicious with a cup of a spicy herb tea! My son sure liked the cake and let's just say he had a good breakfast this morning.
1 cup brazil nuts 1 cup sunflower seeds 2 cups buckwheat flour 2 tsp gingerbread spice 1 tsp cinnamon 2 tsp fresh ginger, chopped finely 1 tsp grated lemon peel 1 cup raisins 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup sucanat
1/4 cup + 1 tbl organic canola oil 1 1/4 cup vegan milk 1 tbl dark maple syrup
preheat the oven to 180 C/356F
Place the brazil nuts and sunflower seeds in the food processor and process until you have a fine meal. Place this mixture in a bowl and add all the other dry ingredients.
In another bowl mix all the wet ingredients together. Pour this into the bowl with the dry ingredients and mix all the ingredients together.
Pour the batter into a cake tin lined with parchment paper. Cover the tin with parchment paper so that the cake doesn't brown too quickly.
Bake the cake for 45 minutes or until a toothpick comes out clean. Leave the cake to set before taking it out of the tin. Take the cake out of the tin by lifting the parchment paper out of the tin. Then carefully remove the paper off the cake and let the cake cool on a wire rack before cutting it.