Orange buckwheat cake recipe

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Orange Choco filling with buckwheat groats banana and pecan crust.


  • 1 cup whole dry almonds
  • ¾ cup pecans
  • 2 tbsp coconut syrup
  • 2 tbsp coconut oil
  • 4 tbsp orange juice
  • 1/3 tsp orange peel
  • 5 royal dates
  • Pinch of cinnamon
Orange Choco
  • 1 small avocado
  • 1 cup fresh coconut
  • ½ cup cocoa
  • 1/3 pinch of orange peel
  • ½ tsp vanilla extract
  • ½ tsp vanilla extract
  • 3 tbsp coconut oil
  • ¾ cup orange juice
For Filling
  • 1/3 cup of sweet crunchy buckwheat groats
  • 3 tbsp pistachio nuts
  • ½ sliced banana
  • 4-5 tbsp fresh shredded coconut
How to Make It
    For Crust
  1. Put the ingredients into the food processor. Process into chunks; avoid over processing.
  2. For Orange Choco
  3. Put all the ingredients into the blender. Blend very well until it gets a creamy texture.
  4. For Filling
  5. Cut the banana in slices. Shred the fresh coconut. Use the pistachio and buckwheat groats whole as they are.
  6. Crunchy Sweet Buckwheat
  7. Soak the buckwheat for 2 hours. Mix with the coconut oil and the agave nectar. Dehydrate for a few hours until they turn crunchy.
  8. In a bottomless cake mold add the crust and press until it gets firm.
  9. Spread 1/3 of the orange choco cream on it. Then the sliced banana.
  10. Fill with buckwheat groats. Add 1/3 more of the choco orange cream. Spread the pistachio nuts.
  11. Add the last 1/3 of the choco orange cream. Sprinkle with fresh grated coconut. Keep refrigerated.

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