Buckwheat Coffee Baby Cakes

This is a recipe that Mom and I got when we went to Bob's Red Mill for the Gluten Free baking class.

Buckwheat Coffee Baby Cakes with Toffee Sauce - Maya Klein from Flavor Flours

I didn't get pictures while I was weighing/measuring the  ingredients, but here they are in the oven.

Buckwheat Coffee Baby Cake ready to go! :)

If you have cute measuring cups, you should
make sure you get a picture with them. :)

Here's the recipe:

1c plus 2tbs (150g) brown rice flour
1/3c plus 1tbs (50g) buckwheat flour
8tbs (115g/4oz) unsalted butter, very soft
scant 1/2tsp salt
1c (200g) sugar
1tsp baking powder
1/2ttsp baking soda
1/4tsp xanthum gum
1/2c strong regular coffee (or decaf), at room temperature
2 large egss
2tsp vanilla extract
1c (170g) chopped pitted dates
Toffee Sauce (recipe follows)
1c heavy whipping cream, whipped (not sweetened)

Equipment
12-cupt muffin pan
One 6-uce ramekin or custard cup
paper cupcake liners

Position a rack in the lower third of the oven and preheat the oven to 350F. Line the muffin cups and ramekin with paper liners.

Combine the brown rice and buckwheat flours, butter, salt, and sugar, in the bowl of a mixer and mix at medium speed with the paddle attachment until the mixture is the texture of brown sugar, about a minute.Add the remaining ingredients except the dates and beat at medium-high speeed for at least 2 minutes; the batter should be smooth and fluffy and lightened in color. Beat in the dates.

Fill all 13 lined cups about 2/3 full (don't try to fit all of the batter in 12 cups - they will overflow!) and bake 25-30 min until a toothipick inserted in the center of a cake comes out clean. Set the pan on a rack and cool.

To serve, pour 2-3 tbs of Toffee Sauce into shallow bowls. Peel the liners off of the baby cakes and place one upside down in each bows of sauce, Top cakes with a dollop of whipped cream. Cakes keep at room temperature, in an airtight container, for up to three days.

Toffee Sauce to follow tomorrow... or later. :)