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Vegan buckwheat cake

ingredients

servings

10

buckwheat flour

400 grams

Baking powder for desserts

1 sachet

Brown cane sugar

50 grams

Almond milk

450 mL

Chopped almonds

80 grams

Extra virgin olive oil

50 mL

Berry jam

1 can

Desserts from Italy

Vegan buckwheat cake

Vegan buckwheat cake

vegan with nuts source of D vitamins with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Vegan buckwheat cake

Buckwheat cake vegan version What to say, it's crazy and it's also super light :)

Vegan buckwheat cake step 1

step 1

In a bowl, combine the sifted flour, sugar and baking powder

Vegan buckwheat cake step 2

step 2

Then add the milk, oil and mix with a whisk by hand

Vegan buckwheat cake step 3

step 3

Add the ground almonds / hazelnuts and if you want also an aroma to taste (eg vanillin)

Vegan buckwheat cake step 4

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

Vegan buckwheat cake step 5

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) :)

Vegan buckwheat cake step 6

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 :)

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