Just 10 ingredients to make this fluffy and delicious cake!
Preheat the oven to 180°C
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.
In another bowl beat the rest of the ingredients. Pour this mixture into the bowl with the dry ingredients and mix well.
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.
Decorate with coconut cream or cream cheese and blackberries!
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.