Orange & Passion Buckwheat Bundt Cake

It is Friendly Little Kitchen’s 2nd birthday today, and you would know well by now that I’ll take any opportunity to eat cake, especially on a special day like today.

Whilst a 2nd birthday may not seem too significant in the scheme of things, I am feeling pretty festive. The reason is simple. This blog brings me so much joy (and sanity)! It’s my creative outlet – the cooking, the writing, the photo taking and editing, the networking – all of it. It’s a way of removing myself from the daily grind of full time work, escaping into the wonderful world of blogging and baking and sharing a little bit of my story with all of you.Your kind comments, emails, and ongoing support and gratitude constantly keeps me motivated. I honestly cannot see myself ever giving up doing something of this vein. I love it and only hope it continues to grow.

So let’s celebrate and eat cake. Today I share this Orange & Passion Buckwheat Bundt with you because it excitingly ticks so many dietary requirement boxes and is delicious at the very same time… Low FODMAP fructose friendly, gluten free, lactose free and even nut free.

Orange & Passion Buckwheat Bundt Cake
Makes 1 cake

1 tbsp rice malt syrup

Preheat oven to 180C and butter a small bundt tin well. Combine dry ingredients. In a separate bowl combine milk and apple cider vinegar and allow to ‘sour’ for 5 minutes. Add oil, rice malt syrup, yoghurt, vanilla and orange juice and zest. Mix well then stir into the dry ingredients. Bake for 25 minutes. Set aside while you make the syrup. Scoop passionfruit pulp into a small saucepan with orange juice and rice syrup, and bring to boil. Reduce heat and allow to simmer until the syrup thickens. Pour warm syrup over warm cake.

Enjoy!

Low FODMAP | gluten free | fructose friendly | lactose free | sugar free | nut free | vegan