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Happy Monday everyone!
You may have noticed that lately I haven’t been able to keep up with this blog, and by that I mean I haven’t always succeeded at posting a new recipe every week. At worst, I’ll post one every other week, so it’s still not too bad I guess 🙂 Today I’m sharing with you a super simple cake, made in just 25 minutes! I’d been wanting to create gluten-free recipes for quite some time, for no specific reason, just to challenge myself, and here’s the first one.
P.S. this cake is quite small, feel free to double the doses!
BUCKWHEAT & HAZELNUT CAKE {vegan + gluten free}
by Marta Giaccone
Recipe
one 18cm/7in cake
prep time: 5 mins, cook time: 20 mins, total: 25 mins
½ cup / 85 gr buckwheat flour
½ cup / 50 gr ground toasted hazelnuts
1 tsp baking powder
1 tsp cinnamon
seeds from 1 vanilla bean or ½ tsp vanilla extract
pinch salt
2 tbsp tahini
¼ cup / 60 ml plain vegetable yoghurt
½ cup / 125ml vegetable milk
4-5 tbsp honey or other sweetener
extra toasted hazelnuts for decorating
Method
- Preheat oven to 180°C/350°F.
- If you can’t find toasted hazelnuts you can make your own: toast hazelnuts in a small skillet over low heat for a few minutes, mixing often, until the nuts start to brown. Remove from heat and let cool. Then pulse until you obtain a flour-like consistency.
- Add all dry ingredients to a bowl, stir well, then add the liquid ingredients and mix to incorporate.
- Transfer batter to a lightly oiled 18cm/7in springform pan. Decorate with a few roughly chopped hazelnuts.
- Bake for 20 minutes. Let cool.
Ciao Marta, ti faccio innanzitutto tantissimi complimenti. Le tue ricette sono il top! Ho appena tolto dal forno il tuo banana bread e non vedo l’ora che sia domani a colazione. Volevo chiederti con cosa posso sostituire il tahini in questa ricetta. Grazie mille!
ciao Giovanna, grazie!!!!!!! com’è il banana bread? puoi sostituire il tahine con qualsiasi burro di frutta secca/semi!