Blackberry-Buckwheat Olive Oil Cake

Ali Segersten (author) Jul 08, 2021
VEGAN BLACKBERRY BUCKWHEAT CAKE-2
VEGAN BLACKBERRY BREAKFAST CAKE-1
Difficulty
Average Recipe
Prep Time
20 minutes
Cook Time
35 minutes
Servings
9 slices

Wild blackberries grow everywhere here in the Pacific Northwest, but I also grow two cultivated varieties in my garden. Each year they produce an abundance of berries! This egg-free and gluten-free cake is made using raw buckwheat flour. It only takes a minute to grind buckwheat flour using a high-powdered blender! Serve this healthy cake for a weekend brunch or after a light, evening meal. It is delicious served with Whipped Coconut Cream and extra fresh blackberries.

Ingredients

Dry Ingredients

2 cups raw buckwheat flour
2 teaspoons baking powder
½ teaspoons baking soda
¼ teaspoons sea salt
1 teaspoons cinnamon
¼ teaspoons ground allspice

Wet Ingredients

2 tablespoons ground chia seeds
½ cups warm water
¾ cups non-dairy milk
¾ cups coconut sugar
½ cups extra virgin olive oil
2 teaspoons vanilla extract

Other Ingredients

1 cups blackberries