Buckwheat and almond cake with berry jam (vegan and gluten-free)
Procedure
Ingredients · Servings 8
- 200 g buckwheat flour
- 50 g rice flour
- 70 g Almond flour
- 45 g brown sugar
- 130 g grated Rennet apple
- 250 g Soy yogurt "my sugar-free" Soy yogurt "my sugar-free"
- 60 ml Sunflower oil
- 16 g baking powder
- 1 pinch salt
- 300 g Wild berry jam
- 1 tablespoon honey
- Sliced almonds
Method · 1 h
- If you love simple cakes, then you can't miss this recipe ✨. It's a rustic, light, and fragrant cake, with a tart flavor from the jam...
- If you love simple cakes, then you can't miss this recipe ✨. It's a rustic, light, and fragrant cake, with a tart flavor from the jam...
- If you love simple cakes, then you can't miss this recipe ✨. It's a rustic, light, and fragrant cake, with a tart flavor from the jam...
- If you love simple cakes, then you can't miss this recipe ✨. It's a rustic, light, and fragrant cake, with a tart flavor from the jam...
- If you love simple cakes, then you can't miss this recipe ✨. It's a rustic, light, and fragrant cake, with a tart flavor from the jam...
- If you love simple cakes, then you can't miss this recipe ✨. It's a rustic, light, and fragrant cake, with a tart flavor from the jam...
* In a bowl, combine all the dry ingredients: buckwheat flour, rice flour, almond flour, sugar, baking powder, and salt. Mix with a whisk.
* In a second bowl, combine the wet ingredients: grated apple, soy yogurt, and oil. Then, add them to the dry ingredients, making sure to mix well until the mixture is smooth and "very consistent."
* Transfer the mixture to a baking pan that has been oiled and dusted with flour or lined with baking paper.
* Bake the cake in a preheated oven at 180°C (350°F) for 40 minutes. Once the time is up, check for doneness with a toothpick.
* Let it cool, once cold cut it in half and fill it with the jam.
* Reassemble the cake, brush the surface with honey, finally sprinkle with the almond flakes and serve.
