A combination of intense and very strong flavors that combine perfectly making this cake one of the best you will try!
- 2 cups buckwheat groats, soaked 400g
- 3 ripe bananas
- 1/3 cup liquid oil 70ml
- 2/3 cup muscovado sugar 160g
- 1 egg or 2 egg replacement*
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/3 cup raw cacao powder 30g
- 1/4 cup espresso 60ml
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Preheat the oven to 180°C
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Process the buckwheat groats until you get a homogeneous cream. Add the rest of the ingredients except the cacao and coffee. Process again until everything is well integrated and without lumps.
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Divide the mixture into 2 equal parts, to one add half the cacao and coffee and mix well.
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In a floured non-stick mold put a few tablespoons of each mixture alternating to get different layers of flavors.
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Bake for 22-25 minutes or until golden brown on top and no longer wet in the center.
*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.