Vegan Jam Filled Buckwheat Cake
Inspired by the traditional dessert of South Tyrol, this gluten-free vegan buckwheat cake is soft and comforting, with a fragrant jam-filled center.
Servings 8 servings
Equipment
- kitchen scale
- Blender
- parchment paper
- 10 inch loaf pan
Ingredients
For the cake batter
- 200 grams gluten free wholemeal buckwheat flour
- 100 grams almond flour or finely ground almonds
- 70 grams sugar (brown or white)
- 1 tablespoon baking powder
- 1 tablespoon grated orange zest
- 120 grams plain gluten free plant based yogurt (soy or oat based)
- 120 grams gluten free plant based milk (rice, soy, nut)
- 80 grams peeled and diced apple
For the filling and topping
- cranberry or mixed berry jam
- chopped almonds or other nuts
Instructions
- Pre-heat oven at 175°C (350°F)
- Add all the batter ingredients to the blender and blend until smooth
- Line a 10 inch loaf pan with parchment paper
- Pour half of the cake batter into the pan and level it out.
- With a spoon spread a generous layer of cranberry or mixed berry jam, then cover with the remaining batter.
- Sprinkle the top with chopped almonds and bake in a preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool for about 30 minutes before slicing.
- Dust with powder sugar, if desired and enjoy it with a cup of tea or hot chocolate!
- Store in an airtight container for 2-3 days.