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
