This is the BEST Italian buckwheat flour cake♡

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free alternative that can reduce calories.

nuts

🥗Healthier: seeds

💰Cheaper: oats

Seeds provide similar crunch with fewer allergens.

Preheat the oven to 350°F (175°C).

Grease and flour a 28 cm round cake tin.

In a mixing bowl, combine the buckwheat flour, hazelnuts flour, baking powder, cinnamon, and salt.

In another bowl, whisk together the sunflower seed oil and sugar until well combined.

Add the eggs one at a time, mixing well after each addition.

Stir in the lemon zest and diced apples.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the raspberry jam.

Pour the batter into the prepared cake tin.

Bake for 30-35 minutes, or until a toothpick comes out clean.

Allow to cool in the pan for 10 minutes, then transfer to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens