Orange & Passion Buckwheat Bundt Cake

Orange & Passion Buckwheat Bundt Cake

It is Friendly Little Kitchen’s 2nd birthday today, and you would know well by now that I’ll take any opportunity to eat cake, especially on a special day like today.

Whilst a 2nd birthday may not seem too significant in the scheme of things, I am feeling pretty festive. The reason is simple. This blog brings me so much joy (and sanity)! It’s my creative outlet - the cooking, the writing, the photo taking and editing, the networking - all of it. It’s a way of removing myself from the daily grind of full time work, escaping into the wonderful world of blogging and baking and sharing a little bit of my story with all of you.Your kind comments, emails, and ongoing support and gratitude constantly keeps me motivated. I honestly cannot see myself ever giving up doing something of this vein. I love it and only hope it continues to grow.


So let’s celebrate and eat cake. Today I share this Orange & Passion Buckwheat Bundt with you because it excitingly ticks so many dietary requirement boxes and is delicious at the very same time... Low FODMAP fructose friendly, gluten free, lactose free and even nut free.



low fodmap Buckwheat Bundt Cake

low fodmap Buckwheat Bundt Cake

low fodmap Buckwheat Bundt Cake


low fodmap Buckwheat Bundt Cake


Orange & Passion Buckwheat Bundt Cake
Makes 1 cake

3/4 cup buckwheat flour
1/4 cup white rice flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup milk of choice
1 tsp apple cider vinegar
1/4 cup olive oil
1/4 cup rice malt syrup
1/3 cup soy or natural yoghurt
1/2 tsp pure vanilla extract
Zest of one orange
Juice of half an orange

To serve
2 passionfruit
Juice of half an orange
1 tbsp rice malt syrup

Preheat oven to 180C and butter a small bundt tin well. Combine dry ingredients. In a separate bowl combine milk and apple cider vinegar and allow to ‘sour’ for 5 minutes. Add oil, rice malt syrup, yoghurt, vanilla and orange juice and zest. Mix well then stir into the dry ingredients. Bake for 25 minutes. Set aside while you make the syrup. Scoop passionfruit pulp into a small saucepan with orange juice and rice syrup, and bring to boil. Reduce heat and allow to simmer until the syrup thickens. Pour warm syrup over warm cake.

Enjoy!


Low FODMAP | gluten free | fructose friendly | lactose free | sugar free | nut free | vegan

6 comments:

  1. Replies
    1. Thanks superfitbabe, I thought so too hehe ;)

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  2. Oh wow! thank you! I can't wait to try!

    ReplyDelete
    Replies
    1. My pleasure Carly! Thanks for stopping by and I hope you enjoy. Xx

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  3. Love this cake! Passion fruit, orange and buckwheat combo sounds amazing! Thank you for sharing :)

    ReplyDelete
    Replies
    1. A pleasure as always! Thanks so much for your kind words.

      Steph x

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