Vegan Berry Cake
August 7, 2017

Vegan Berry Cake August 7, 2017

Vegan Berry Cake
60 min

As previously mentioned in my Buckwheat Pancakes recipe, buckwheat as a lot of advantages. It has a particular taste but it helps to regulate the blood sugar level.

I came up with this recipe after buying a vegan cake in the organic store which was pretty expensive. I thought by myself "why are you buying and spending so much money for something so easy to make?!".
The evening itself I opened my cupboards and took all the ingredients I had in mind to make my very first Vegan Cake. To be honest, I was kind of nervous cause I wasn't sure about the ingredients nor the quantity of each single ingredient itself. After 20 min (which is the preparation time) I was really curious if this would work out cause the dough wasn't like a usual cake-dough. It was much firmer, so firm you'd better knead it with your hands. Btw guys, I know a lot of people don't like to touch their food with their hands but you should start doing it cause it's only by touching it that you can feel if it has the right texture and if it's moisture enough.

Anyway, after preparing and touching my food I put it in the oven and this is the result ... A delicious Vegan Berry Cake!

Ingredients (8 servings)

  • 1 cup (120gr) buckwheat
  • ½ cup (50gr) almond flour
  • 2 tbsp rice malt syrup
  • 1 tbsp of psyllium fibers
  • 1 tsp of cinnamon
  • 1 tsp kardemon
  • 1 tsp bicarbonate
  • 4 tsp of baking powder
  • 2 tbsp coconut oil (melted)
  • 4 tbsp lukewarm water
  • ½ cup (50-100gr) berries (topping)
  • Almond flakes (topping)


Preheat the oven to 180 ° C.
Mix all dry elements together: buckwheat, almond flour, psyllium fibres, cinnamon, cardamom and bicarbonate.
In a small saucepan, melt the coconut oil.
Mix the baking powder, coconut oil and water into a separate bowl to bind (without using eggs).
Add the wet elements to the dry once: The mixture in step 2 along with the rice malt syrup.
Pour the batter into a round cake form.
Garnish with the berries and almond flakes
Place the cake in the oven for about 40 minutes.
Let it cool down & enjoy!

Good to know

You can store it in the fridge with some clinging wrap around up to 5 days. If easier use a Tupperware. Just make sure you close is it very well.

You don't have rice malt syrup at home? You can use 100% maple syrup or 5 drops of Stevia extract.

Nutrition facts

Serving size 1 serving
Energy (kcal) 169,0
Fat (g) 9,5
Saturated fat (g) 3,9
Carbohydrates (g) 17,3
Dietary fiber (g) 5,0
Sugars (g) 2,8
Protein (g) 4,1

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