Vegan Buckwheat Cake
Moist buckwheat cake with apple, chocolate and hazelnuts, filled with fruity cranberry jam. Simple recipe for a vegan buckwheat cake from Austria.
Not only is this cake delicious, moist and easy to make, it’s also vegan and gluten-free! Perfect as a Sunday cake, for a birthday or even as a deluxe breakfast!
The big moment:
Vegan buckwheat cake without white flour
The main ingredient of buckwheat cake is, of course, buckwheat flour. This healthy grain is gluten free and healthier than white flour. You can find the flour in almost every supermarket. The great advantages of buckwheat:
- nutty, spicy, earthy taste
- rich in essential amino acids, such as lysine and tryptophan
- high biological value
- due to the grainy consistency it’s very exciting and something different than wheat flour contains
- many fibers that stimulate digestion
- naturally gluten-free
Can I exchange wheat flour with buckwheat flour?
You want to bake and cook more with buckwheat flour but don’t know how? It is important to know: you should not simply replace the wheat flour of any recipe 1:1 with buckwheat flour.
Bukwheat has a lower binding and does not hold together as well. So it could happen that your cake, waffles etc. fall apart more easily and become crumbly. Therefore, you should always use a mixture of several flours and stick to a recipe with buckwheat flour. This vegan buckwheat cake is prepared with starch and different egg-replacement so that it does not fall apart.
Buckwheat apple cake with chocolate
To make the cake even more delicious and tasty, it is refined with several ingredients:
- hazelnuts, finely chopped and fold under the dough. They provide a nutty note.
- grated apple to make the cake extra juicy and fruity.
- small pieces of chocolate in the dough that melt during baking. The liquid chocolate endrops are an absolute highlight for all connoisseurs!
- a white blanket of powdered sugar to complete the cake.
Fillings
The cake from South Tyrol is traditionally filled with cranberry jam. This jam is slightly acidic and not too sweet. That is why it is often eaten with salty dishes.
If you want to fill the cake differently, you can use apricot or raspberry jam or a mixture of several jams. Also vegan cranberry cream would fit perfectly (for that just fold cranberry jam under vegan cream and fill the vegan buckwheat cake with it).
Ingredients for a buckwheat flour cake without eggs
To bind the vegan cake, it needs some ingredients to replace the eggs:
- applesauce: for this you can simply cook apples in a little water until soft and mix finely without sugar.
- flaxseed egg: a mixture of ground flaxseed and water is mixed. This mixture gels after some time and binds pastries and cakes.
- creamy soy milk: if you mix apple cider vinegar with soy milk, a + vegan buttermilk forms after 5 minutes. However, this only works with soy milk, not oat or almond milk.
How to replace some ingredients:
You can easily replace the hazelnuts in the vegan buckwheat apple cake with other nuts such as walnuts or almonds. If you want to leave out the nuts, just use more buckwheat flour.
You want to make a cake without white sugar? Simply substitute the white sugar with brown sugar, coconut blossom sugar, or another sugar alternative that has the same consistency.
Vegan buckwheat cake without apple and chocolate? You can leave out these ingredients without any problems. And you can also change the quantity if you want to add more chocolate and less grated apple (or vice versa).
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Vegan buckwheat cake
Equipment
- cake tin with a diameter of 22 cm (alternatively also another size)
Ingredients
Liquid ingredients
- 200 g apple sauce
- 4 tbsp ground flax seeds
- 50 ml water
- 250 ml soy milk
- 1½ tbsp apple cider vinegar
- 200 g margarine or vegan butter
Dry ingredients
- 300 g buckwheat flour
- 120 g ground hazelnuts
- 120 g sugar
- 2 tsp baking soda
- 3 tsp baking powder
- pinch of salt
- vanilla extract or vanilla sugar
- lemon zest
In addition
- 1 apple grated
- 100 g chocolate finely chopped
- icing sugar to garnish
- cranberry jam to fill the cake
Instructions
- For the flax eggs, mix the ground flaxseeds with the water and let it stand for 5 minutes.
- Add the apple cider vinegar to the soy milk and let it stand for 5 minutes.
- Heat the oven to 180 degrees Celsius.
- Stir the soft margarine until creamy, then pour in the applesauce, flaxseed mixture, and slowly add the soymilk while stirring.
- Mix all the dry ingredients in a bowl, then add the liquid ingredients and stir until everything is combined (don't stir too long). Then fold in the grated apple and chocolate pieces.
- Pour the cake batter into a greased cake pan and bake in the oven for 45 to 50 minutes.
- After baking, let the cake cool completely, cut in half and fill with cranberry jam. Sprinkle with icing sugar and serve.
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