This cake was a real triumph for me…a true hum-ding-a-dy do! (Please judge me on my cooking alone and not my choice of phrases!) ;)

Buckwheat is a fantastic ingredient to cook with because of its beneficial properties rather than being an easy ingredient to use well. It’s gluten-free nature can be a game changer in itself but not enough egg or liquid and the flour is simply too heavy and overpowering – hence a lot of buckwheat recipes I try to create can take a while to perfect. You, however, my wonderful followers don’t need to worry about that because that’s what I’m here for – to do the trialing and testing for you so that you can eat clean, delicious treats without having to think twice!

Well despite it’s name containing the word ‘wheat’…it’s actually a fruit seed and is closely related to one of my all time favourite fruits – the Rhubarb. It’s completely gluten-free and completely yummy! I don’t think I’ve had a yoghurt in the last 2 months without sprinkling some buckwheat groats (see here) in it, and it’s been my flour of choice for baking recently. If you saw my last buckwheat pancake recipe you’ll get the idea! I personally am not wholly gluten-free, I find my body can cope with it in small doses but it’s always really helpful even if you’re not completely coeliac to have an option which covers all bases.

Despite buckwheat being a little tricky to work with, something last week just clicked and everything worked out so perfectly! The chocolate cake is light and fluffy, melting in your mouth alongside the sticky figs and velvety cashew cream! Pistachios aren’t my favourite nuts but in desserts, and in this cake, they really come into their own.

It really is just fabulous! Also if you’ve been following my instagram @Leanlivinggirl, you’ll know I’m snacking on this cake as we speak! I left out the figs and nuts and made this one this morning into a pure chocolate and buckwheat cake which I could top with whatever I liked…today it’s banana and bee pollen! The recipe is exactly the same minus the figs/nuts if you want to try it too, and I’ve actually updated the original recipe (the one you see pictures with the pistachios) with the one I made just now as it was even better than the first with a simple egg addition!