A combination of intense and very strong flavors that combine perfectly making this cake one of the best you will try!
Preheat the oven to 180°C
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.
Divide the mixture into 2 equal parts, to one add half the cacao and coffee and mix well.
In a floured non-stick mold put a few tablespoons of each mixture alternating to get different layers of flavors.
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.