Buckwheat-raspberry cake

Ingredients for 1 servings:

• 400 g buckwheat, ground
• 200 g rice (wholemeal rice) with grinding
• 1 bag of baking powder, for 500 g flour
• 1 pinch of salt
• 1 tsp vanilla powder, bourbon
• 1 can coconut milk, 425
• 400 ml mineral water, carbonated, approx.
• 250 ml maple syrup
• 500 g raspberries, approx. frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

gluten-free, egg-free, dairy-free, vegan

Line a 26cm round cake pan with parchment paper, spread the frozen raspberries on the bottom. Combine all ingredients, from buckwheat flour to maple syrup, in a food processor on medium speed for at least 5-8 minutes, then pour over the raspberries. Place in a cold oven and bake at 150°C (300°F) for about 90 minutes. Check if the center of the cake is piping hot. Leave in the pan for about 20-30 minutes, then place a second cake pan base on top of the cake, hold it in place, turn it over, carefully peel off the parchment paper, and let it cool completely before slicing. This baking method keeps the fruit moist. My own recipe.