Banana Buckwheat Snack Cake with Peanut Butter Frosting

The peanut butter frosting is what makes this cake perfect for dessert, but if it’s breakfast you’re after, nix the topping and swap the chocolate chips for toasted walnuts in this incredibly moist and not-too-sweet anytime treat. This recipe was developed for Cuisine Soleil, a Canadian-based gluten-free and certified organic flour company that produces over 12 flours and a variety of mixes. The buckwheat flakes in this recipe add just the right amount of texture and tenderness without creating density or heaviness.

Banana Buckwheat Snack Cake with Peanut Butter Frosting

Banana Buckwheat Snack Cake with Peanut Butter Frosting


For the cake:
1 cup sorghum flour
3/4 cup buckwheat flakes
1/2 cup millet flour
1/2 cup tapioca starch
1 tablespoon baking powder
1 teaspoon xanthan gum
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 1 tablespoon nondairy milk
1 tablespoon cider vinegar
1 cup unrefined cane sugar
3/4 cup melted coconut oil (see Note)
1 1/2 cups mashed bananas (about 5)
2 tablespoons vanilla extract
2/3 cup mini semi-sweet chocolate chips

For the frosting:
1 cup creamy peanut butter
1/2 cup vegan buttery spread
1 cup icing sugar, sifted
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Lightly oil the bottom of an 8-inch square baking pan. Line the bottom with parchment paper.

Put the sorghum flour, buckwheat flakes, millet flour, tapioca starch, baking powder, xanthan gum, baking soda, and salt in a medium bowl. Whisk well to combine.

Put the nondairy milk in a measuring cup. Add the cider vinegar and let stand for about 3 minutes until clumpy.

Put the unrefined cane sugar and coconut oil in a large bowl or the bowl of a mixer. Using the stand mixer or a hand mixer, beat until well combined. Add the bananas and vanilla extract. Beat until well mixed. Turn the mixer on low speed. Add half of the flour mixture. Beat to combine. Add half of the nondairy milk mixture. Beat to combine. Repeat with the remaining flour, then the remaining nondairy milk, until mixed. Turn off the mixer and stir in the chocolate chips.

Scrape the mixture into the prepared pan. Bake for 40 to 50 minutes, until a toothpick inserted in the centre of the cake comes out clean. The cake will begin to pull away from the sides of a pan and spring back when lightly touched. Let cool for 10 minutes in the pan, then invert onto a rack to cool completely.

To make the frosting, put the peanut butter, vegan buttery spread, and vanilla extract in a large bowl or the bowl of a mixer. Using the hand mixer or stand mixer, beat until creamy and well combined. Add the icing sugar and beat on medium until mixed, then turn the mixer to high speed and beat for about 2 minutes, until light and fluffy. Spread generously on the cooled cake.

Note: If you don’t want the taste of coconut from the coconut oil, look for organic varieties that aren’t virgin—they have the same nutritional content without the strong flavor.

(Disclosure statement: I received monetary compensation and free product from Cuisine Soleil from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)


Revamped Peanut Butter Balls

Just like the shortbread recipe that I remember, another stand-by favorite during the holidays was Peanut Butter Balls. Similar to Buckeyes, these are peanut butter and rice crisp cereal balls coated in chocolate. Super easy to make and so addicting. Despite making them every year since my early childhood, I don’t have a photo.

Peanut Butter Balls

1 heaping cup all-natural smooth or  crunchy peanut butter
3 tablespoons nondairy margarine
1 cup icing sugar
2 cups (plus a little more) gluten-free brown rice crisp cereal
1 1/2 cups nondairy semi-sweet chocolate chips

Put the peanut butter, nondairy margarine, and icing sugar in a mixing bowl. Beat on medium speed until well combined. Stir in the crisp rice cereal, careful not to crush it. Since natural peanut butter is a little runnier than conventional varieties, I tend to add a little more cereal until it binds nicely together.

Use a teaspoon to portion mixture on a cutting board or large plate lined with waxed paper. Use damp hands to shape into balls, and put in the freezer for about 20 minutes.

Nearing the end of the 20 minutes, melt the chocolate chips either in a double boiler or the microwave. Dip the peanut butter balls in the chocolate, then put back on the waxed paper. Freeze again until firm, then store in the fridge or freezer in an airtight container.