The coffee and coconut buckwheat cake is a perfect mix for a simple yet unique cake.
A rustic dessert ideal for a healthy and nutritious breakfast or snack, you can enjoy it guilt-free because it contains little brown sugar and oil.
Buckwheat flour is rich in proteins and fibers and is suitable for diabetics due to its low glycemic content.
The taste of coffee and coconut will give a fragrant and irresistible touch if you love the flavor of these two ingredients.
You can make the coffee and coconut buckwheat cake more indulgent by filling it with your favorite light jam.
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups buckwheat flour
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup brown sugar
- 4 tbsp vegetable oil
- 5 oz plain yogurt
- 2 espresso cups espresso
- 1 egg
- 1/2 packet of baking powder
- to taste coconut flour
Steps
Mix the flours with cornstarch and baking powder in a bowl, add the brown sugar.
Continue by adding the egg and oil, and start mixing with your hands.
Add the jar of yogurt and the two cups of espresso, and knead.
You will get a compact dough.
Butter and flour the pan; I used a 9-inch springform pan.
Pour the dough and distribute it evenly.
Give a good sprinkle with coconut flour and bake at 350°F for 35/40 minutes.
The coffee and coconut buckwheat cake is excellent for dunking in your milk or cappuccino. To avoid it hardening, wrap it in cling film, it will last for 3/4 days.
