Buckwheat Nut Cake Recipe

Ingredients:

• 1 cup buckwheat flour
• 1 cup almond flour
• 1/2 cup coconut sugar
• 1/2 cup chopped nuts (walnuts, almonds, etc.)
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsweetened applesauce
• 1/2 cup almond milk
• 1/3 cup coconut oil
• 2 eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F and grease a 9-inch cake pan with cooking spray.
2. In a large bowl, whisk together the buckwheat flour, almond flour, coconut sugar, chopped nuts, baking soda, baking powder, and salt.
3. In a separate bowl, whisk together the applesauce, almond milk, coconut oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan and smooth out the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
8. Serve slices dusted with powdered sugar or topped with fresh fruit and whipped cream.

Verdict:

This Buckwheat Nut Cake is the perfect healthy dessert for any occasion. The nutty flavor of buckwheat flour pairs perfectly with the crunch of chopped nuts, while the applesauce and almond milk keep the texture moist and tender. It’s a gluten-free and dairy-free treat that is both delicious and satisfying.

Serving Suggestions:

Serve this Buckwheat Nut Cake as is or top with fresh fruit and whipped cream. It’s also delicious when served with a drizzle of honey or agave syrup. Cut into small squares and pack it along for a healthy snack on the go.