Author Notes
Angels sometimes need to be dark. While this cake is gluten- and dairy- free, it sure is feisty. A playful twist on the fluffy favorite!
—BubbleChild
Ingredients
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1 1/3 cups
buckwheat flour
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1/3 cup
brown rice flour
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1 teaspoon
baking powder
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1 pinch
sea salt
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5
egg whites, beaten
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1 cup
brown sugar
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1/3 cup
water
Directions
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Pre-heat oven to 350 degrees Fahrenheit.
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In medium bowl, combine both flours, 1 tsp. baking powder, and pinch sea salt. Set aside.
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Whisk egg whites until peaks form. Whisk in 1/3 cup brown sugar. Fold in flour and water, and combine until batter forms.
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Grease and flour a tube pan. Pour in batter. Bake for 35 minutes before checking for doneness by inserting a wooden toothpick. If it comes out clean, it’s done! If not, keep checking every 5 minutes until it does.
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Let cool a few minutes, and then top with strawberries, and your favorite cream/vanilla/agave-flavored topping for a real treat.
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