The classic grandmother’s apple cake transforms into a gluten-free, lactose-free, and egg-free version. In short, a vegan buckwheat apple cake.
The addition of almond flour gives a unique taste to this special little apple cake.
The execution is really simple like all vegan cakes.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups buckwheat flour
- 3/4 cup almond flour
- 2/3 cup whole cane sugar
- 1/3 cup peanut oil
- 1 cup soy yogurt
- 1 1/4 lemon juice
- 1 cup apple (grated)
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 apple
- a few raspberries
Tools
- Hand whisk
Preparation
First, grate the apple and set it aside with a few drops of lemon juice.
In a bowl, mix all the liquid ingredients, namely the oil, yogurt with the sugar to dissolve it, using a hand whisk.
Then add the flours (buckwheat and almond), the grated apple, cream of tartar, baking soda, and lemon juice to the mixture.
Mix well and pour the mixture into a greased and floured baking pan.
Slice an apple and decorate as desired.
I also added raspberries to create a heart-shaped cake.
This cake keeps well for a few days at room temperature.
