Buckwheat and sour cherry cake

Ingredients for 1 servings:

• 100 g buckwheat
• 100 g almonds, ground
• 40 g potato flour
• 1 pinch of Biobin
• 1 tsp baking soda
• 4 eggs or egg substitute
• 100 g dates
• 50 g fig(s)
• 1 pinch of vanilla
• 1 pinch of salt
• 100 g sour cherries, without sugar
• 150 g butter or vegan margarine or 100 ml oil, e.g. walnut oil and 50 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

gluten-free, sugar-free, vegan or with egg

Weigh the buckwheat flour, almonds, potato flour, thickener, and baking soda and set aside. Separate the eggs and beat the egg whites until stiff peaks form. Puree the egg yolks or vegan egg substitute, dates, figs, vanilla, salt, and 2-3 tablespoons of sour cherry juice or milk, almond milk, or rice milk with a blender or hand blender. In a bowl, mix the vegan margarine or softened butter with the pureed date mixture until creamy. Add the dry ingredients and mix to form a soft dough. Add the sour cherries and fold in the egg whites. Bake in a small loaf pan at 180°C for 45-50 minutes. Tip: Add homemade chocolate chips. You can find the chocolate recipe in my recipes on Chefkoch.de. Apple pieces can also be used instead of sour cherries.