Chocolate-tahini buckwheat marble cake from Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free (page 119) by Aran Goyoaga

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Notes about this recipe

  • Eat Your Books

    Can substitute superfine brown rice flour for light buckwheat flour, extra virgin olive oil for virgin coconut oil, and oat milk or canned coconut milk for whole milk.

  • FlowerGold on October 07, 2024

    Nice, pretty. Not particularly sweet which is what I was looking for. A savory sweet nutty flavor. Nice lift and crumb though is about half the size/height of a regular Bundt cake. Liked the buckwheat and would definitely redo.

  • jenburkholder on August 27, 2023

    This was a tasty, tea-type cake. Not too sweet. I didn't have light buckwheat, only regular, so added cocoa to the whole cake versus just marbling it (using more cocoa than called for). Other than that followed recipe as written. Would repeat.

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