Buckwheat Plum Cake
A healthy breakfast cake made with gluten free flours and plums.
Equipment
- 1 8x8 cake pan
- 2 bowls
- 1 parchment sheet
Ingredients
- 1 1/2 Cup buckwheat flour
- 1/4 Cup tapioca flour
- 3/4 Cup tigernut flour or almond meal
- 1/2 Cup coconut sugar
- 1 Tsp baking soda
- 1/2 Tsp baking powder
- 1/4 Tsp salt
- 2 Tsp vanilla
- 1 Tsp cinnamon
- 1/2 Tsp cardamom
- 1 Cup coconut milk
- 1/4 Cup avocado oil
- 1 Tbsp coconut vinegar
- 6 plums
- sugar glaze optional
Instructions
- Combine all dry ingredients and sift well.
- Combine wet ingredients and mix well.
- Gradually mix in dry ingredients into wet ones.
- Line a baking pan with parchment paper.
- Pour batter in and spread evenly.
- Top with plums and push them into batter.
- Bake in a preheated oven at 350 degrees for about 50-60 minutes.
- Cool before drizzling with sugar glaze and slicing.