Just 10 ingredients to make this fluffy and delicious cake!
- 2 cups toasted hazelnuts 360g
- 1 1/3 cups buckwheat flour 160g
- 2/3 cup coconut or muscovado sugar 140g
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 2 egg replacements* or 1 egg
- 1/3 cup almond milk or milk of your choice 80ml
- 1/4 cup hazelnut butter 55g
- 1 tsp vanilla extract
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Preheat the oven to 180°C
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Process the hazelnuts until there are no longer large pieces of these, almost like a flour a little thick. Pass to a bowl, add the buckwheat, sugar, baking powder, and the bicarbonate, mix well.
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In another bowl beat the rest of the ingredients. Pour this mixture into the bowl with the dry ingredients and mix well.
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Put in a mold of about 16-18 cm in diameter with parchment paper and bake for 25-30 minutes or until golden brown on top, and when you insert a stick in the cake it comes out dry.
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Decorate with coconut cream or cream cheese and blackberries!
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Keep in the refrigerator for up to 4 days.
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.