Buckwheat Cake

Serves 4-5
Prep time: about 10 minutes Cook time: 1 hour

Ingredients

Part 1
• 1/2 cup buckwheat flour
• 1/4 cup coconut flour
• 1/4 cup shredded coconut
• 3 scoops stevia
• 1/4 teaspoon baking soda

Part 2
• 5 ounces heavy cream
• 5 ounces water
• 1 tablespoon sour cream
• 1 tablespoon vinegar
• 1 teaspoon vanilla

Directions

Coat the inside of a round baking dish/small (8 inch) cake pan with butter. Line bottom with parchment paper.
Combine the ingredients for part A in a bowl. In a separate bowl, mix the ingredients for part B. Pour the contents of the second bowl into the first bowl, and mix well.
Pour cake batter into pan and smooth out top slightly---it will get smoother during baking, but there shouldn't be major bumps. Bake at 300ºF for about 1 hour. Remove from pan and place on cooling rack.

Icing

• 1 tablespoon sour cream
• 1.5 scoops stevia
• ~1.5 tablespoons coconut flour
• heavy cream

Mix all ingredients together, adding enough cream to achieve the consistency you want. Apply to cake after it has cooled---otherwise, the icing might melt, not stick to the cake, etc.

Enjoy!