John Myers
Buckwheat Apple Cake
The perfect buckwheat apple cake recipe with a picture and simple step-by-step instructions.
- 4 tbsp Crushed flax seeds
- 4 Pc. Tart apples
- 125 g Ground hazelnuts or almonds
- 125 g Buckwheat flour
- 240 g Wholemeal spelled flour
- 1 tbsp Apple pie seasoning or cinnamon
- 1 Msp Vanilla powder
- 2 tsp Tartar baking powder
- 1 pinch Salt
- 11 tbsp Maple syrup
- 140 g Milk or vegetable milk
- 80 g Coconut oil, melt
- 30 g Raisins
- 20 g Buckwheat grains
- First mix the flaxseed with 4 tablespoons of water and let it soak for at least 5, better 10 minutes. In the meantime, peel the apples, remove the core and roughly grate or finely dice. Drizzle with lemon juice and mix with raisins and half of the apple pie spice.
- For the dough, knead the flour, ground nuts, buckwheat flour, apple pie spice, coconut oil, maple syrup, salt, vanilla powder, baking powder, milk and the swollen flaxseed in the food processor to form a dough. The dough should be rather firm, something between shortcrust pastry and batter. If necessary, add 2 tablespoons of milk. Line a springform pan (24 cm diameter) with baking paper and grease the edges.
- Spread 2 / 3 of the batter in the cake tin. Pour the apple and raisin mixture on top and cover with the rest of the batter. Scatter the buckwheat on top. If you want, you can sprinkle 2 tablespoons of coconut blossom sugar on top.
- Bake in the preheated oven at 170 degrees circulating air (or 190 degrees top / bottom heat) on the middle rack for about 45 minutes.
Tips:
- You can also use 2 eggs and butter instead of flaxseed and coconut oil. Chia seeds can also be used instead of flaxseed. To do this, however, you need 3 tablespoons of water for every 1 tablespoon of chia seeds, as these swell more. If you only want to bake a small cake, you can cut the ingredients in half and use a 20 cm springform pan. The baking time is then approx. 35 minutes. Also tastes warm from the oven with a scoop of vanilla ice cream for dessert.
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