Muffin rustici
Desserts from Italy
Vegan buckwheat cake
Vegan buckwheat cake
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Buckwheat cake vegan version What to say, it's crazy and it's also super light :)
preparation
step 1
In a bowl, combine the sifted flour, sugar and baking powder
step 2
Then add the milk, oil and mix with a whisk by hand
step 3
Add the ground almonds / hazelnuts and if you want also an aroma to taste (eg vanillin)
step 4
Oiled and floured 20 cm mold, if you do not have one in silicone In oven at 180 ° for 40 minutes with final toothpick test
step 5
The cake will be beautiful high and rather compact, but really super friable! Once cooled I recommend to make two layers of jam, precisely because it will also serve to make the cake less dry (in the picture it is only one, but it was the first test.With two layers will be perfect) :)
step 6
The magic touch: powdered sugar. A classic, but always impressive! PS the jam in the picture is that of red currant Rigoni di Asiago (crazy), but if you want a lighter and sugar-free version I recommend the one of the hero's blackberries :)