Nordic / English

Vegan, gluten-free buckwheat cake

Ingredients

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Steps

1

For the almond flour:
blend the almonds for 30-40 seconds, to produce a smooth flour of ground almonds, as shown in the photo. Do not liquidise for too long, or you’ll end up with almond butter!
Empty and clean the container.

2

For the apple:
grate the apple, cover and set aside in the fridge. Wash out and dry the liquidiser container.

3

Preheat the Panasonic combi-oven to 160°C.

4

Line a baking tray with parchment.

5

Pour the oil, sugar, yogurt and lemon juice into the food processor and blend it together.

6

Add the buckwheat flour, almond flour, bicarbonate, cream of tartar, salt and lemon rind, and mix for 5-10 seconds. Do not run the food processor for too long, or the mixture will be too dense. Use a scraper to remove any flour remaining on the sides of the container,

7

Remove the blade and add the grated apple (do not mix the apple in with the blade).

8

Combine the ingredients with a spatula, and transfer to the baking tin.
The dough will be very thick, firm and dry. Tap the base of the cake on a surface protected by a cloth to distribute the mixture evenly.

9

Cook in a static oven at 180°C for about 50 minutes or in the Panasonic combined oven at 160°C.
Check the cake is cooked by inserting a skewer before removing it from the oven, and leave it to cool completely.

10

Cut the cake across horizontally in one or two layers and fill with plenty of redcurrant jam.

11

Decorate with icing sugar (optional) and serve.

Enjoy

Vegan, gluten-free buckwheat cake

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Ingredients

Adjust Servings:
65g tapioca oil alternatively sunflower oil
130g dark muscovado sugar
240g plain non-dairy yogurt sugar-free
1 tablespoon alternatively apple vinegar
1/4 organic lemon grated rind
250g buckwheat flour
70g almond blanched or ground almonds
cream of tartar
bicarbonate of soda
a pinch of salt
125g grated apple from an apple weighing about 160g
200-230g redcurrant jam
1 tablespoon icing sugar optional

Nutritional information

293
Calories
46.4g
Carbs
11.1g
Fat
5.2g
Protein
113.2mg
Sodium
23.5g
Sugar

Francesca Bettoni

Francesca Bettoni

Beauty therapist, fitness trainer and expert in sports nutrition, Francesca has always taken care of the wellbeing and health. Beauty Food Blog was created based on her love for food and nature, same as Francesca’s passion for photography and constant search of wellbeing through nutrition. The food can leverage our beauty and make us shining from inside!

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