Bizcocho vegano de trigo sarraceno (sin gluten)

Ingredientes

• 1 + 1/2 cups buckwheat flour (scooped & leveled)
• 1 cup cane sugar (or granulated/brown sugar)
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup neutral vegetable oil (I used sunflower oil)
• 3/4 cup unsweetened almond milk (or any plant milk)
• 2 flax eggs ((2 tablespoons ground flaxseed +5 tablespoons water))
• 1 teaspoon vanilla
• 1 teaspoon apple cider vinegar (or white vinegar)

Preparación

1. 1

   Prepare the oven and flax egg: Preheat oven to 350°F (180°C). Grease an 8-inch round cake pan. In a mixing bowl, combine 2 tablespoons ground flaxseed and 5 tablespoons of water.

2. 2

   Mix dry ingredients: In a large bowl, whisk together buckwheat flour, cocoa powder, sugar, baking soda, baking powder, and salt.

3. 3

   Add in wet ingredients: Add flax eggs, plant milk, oil, vanilla, and vinegar. Mix until just combined—do not overmix.

4. 4

   Bake: Pour batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.

5. 5

   Cool: Let the cake cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.