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.
Servings: 1 cake with diameter of 22cm
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.