BUCKWHEAT CAKE - vegan & gluten-free
Original recipe from the Naturhotel Outside in East Tyrol - Succulent chocolate nut cake without eggs, flour or sugar! Extremely tasty! A highlight of sustainable hotel gastronomy.
Equipment
- 1 Cake ring or springform pan (line it with baking paper and grease well)
Ingredients
Dry ingredients
- 500 g buckwheat flower organic
- 400 g ground hazelnuts organic
- 200 g dark chocolate organic, fair trade, vegan
- 2 pkg baking powder organic
Moist ingredients
- 400 g margarine vegan
- 200 g maple syrup organic
- 500 ml apple sauce organic
- 4 tbsp apple cider vinegar organic
- vanilla fair trade
- orange & lemon zest Wafer-thin strips of the peel
Decoration
- powder sugar
- red currant jam or Cranberry jam
Instructions
Dry ingredients
- Mix them all together in a bowl
Moist ingredients
- Heat the margarine and mix all the ingredients into a creamy mixture
Preparation
- Mix the wet and dry ingredients into a dough
- Pour the mixture into the cake ring / springform pan
- Bake in a preheated oven (170 degrees / = 338 °F - fan oven) for approx. 40 minutes.
- Finally, garnish with powdered sugar and cranberry jam.