Vegan Buckwheat Flour Cake with Prunes
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
6
Description
This baked good resembles a dense cake rather than a fluffy one. Or an energy bar. You can add not only prunes to the batter but also any sweet jam, nuts, and raisins. In a savory version, omit the sugar and mix in pieces of olives, anchovies, or pickles.
Ingredients
- Buckwheat Groats - 1 cup
- Corn Starch - 4 tablespoons
- Salt - a pinch
- Vegetable Oil - 6 tablespoons
- Activated Baking Soda - ½ teaspoon
- Pitted Wild Apricots - 10 pieces
- Brown Sugar - 1 tablespoon
- Water - 1 cup
- Buckwheat Groats - to taste
Step by Step guide
Step 1
Whisk together the vegetable oil with sugar and salt.
Step 2
Mix the buckwheat flour with cornstarch and baking soda, then gradually incorporate it into the oil mixture.
Step 3
Add water in parts, stirring constantly. The batter should be quite thick.
Step 4
Chop the prunes and fold them into the batter.
Step 5
Pour the batter into a parchment-lined pan (or a springform pan greased with vegetable oil). Smooth the top. Sprinkle buckwheat flakes on top (I used green buckwheat flakes).
Step 6
Bake for about 30-40 minutes in a preheated oven at 392°F (about 400 degrees Fahrenheit). Check for doneness with a toothpick.
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