Buckwheat Flour baking – Elderflower Drizzle Cake

IMG_1717On Sunday we hosted the Harrogate, Knaresborough and Ripon Clandestine Cake Club meeting, unfortunately only one person showed up from the ten who had RSVP’d!  However, we had a lovely afternoon as we were determined not to let the effort we’d gone to go to waste, we’d spent hours on making bunting and Anthony had bought us a rather lovely red gazebo!  Sam who came along brought a delicious fresh cherry and white chocolate cake, absolutely gorgeous and she’d even managed to find a plate with cherries on to match the cake!

Cherry and White Chocolate Cake

Cherry and White Chocolate Cake

I had tried baking a proper cake for the first time with buckwheat flour and I was incredibly pleased with the result so I thought I’d share it.  I saw the original recipe a few weeks ago and knew immediately I wanted to make it for the cake club meeting!  The almonds in it really work with the flavour of the Elderflower cordial and I think that the nuttiness of the buckwheat flour really compliments it too.

Gluten free Elderflower drizzle cake

Buckwheat Flour Elderflower Drizzle Cake


I first tried baking with buckwheat flour about five years ago when I was experimenting with cupcake recipes my mum would eat, however this also involved replacing sugar with Agave syrup and coconut!  Compared to other gluten free flours I find that it behaves the most like normal flour and creates a really good mix and in turn a really good bake, I hope you enjoy it too!

Gluten Free Elderflower Drizzle Cake

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175g Sugar
175g Butter (softened to room temperature)
3 eggs
75g Almonds
140g Buckwheat Flour
2 tsp baking powder
1 tbsp Elderflower cordial

Three tbsp Elderflower cordial
Three tbsp granulated sugar

1. Preheat the oven to 200C or Gas Mark 6.  Grease and line a 2lb loaf tin
2. Mix together butter and sugar with electric beater or by hand until very light and fluffy.
3. Beat the eggs with a fork then add slowly continuing to beat until thoroughly mixed in.
4. Fold in the almonds, flour and baking powder followed by the cordial.  Mix until combined but be careful not to beat out the air.
5. Pour into your prepared tin and cook for 45-50 mins until springy to the touch and a skewer comes out clean.
6. Mix together the cordial and sugar, poke holes all over the cake and pour over as much as you like so that the drizzle can soak into the cake and then leave to cool.

The cake is also delicious still warm!  Enjoy!