Hey there, Keeper Coffee aficionados! Ever dreamt of a coffee cake that’s a little different, a little daring? Say hello to Buckwheat Coffee Cake. This cake is a game-changer—nutty, moist, and packed with flavor. Perfect for impressing your friends or just treating yourself (because, let’s face it, you’re worth it).
I love indulging in this buckwheat beauty at the end of my shift. Picture this: the rain pouring down, Portland’s iconic gray skies, and me tucked in a corner with a slice of this cake and a piping hot latte. Bliss on a plate, folks. Trust me, you need this in your life.
Servings: 8
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Cuisine: American
Ingredients
Cake:
- 1 1/2 cups buckwheat flour
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup melted coconut oil
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
Streusel Topping:
- 1/2 cup buckwheat flour
- 1/4 cup coconut sugar
- 1/4 cup brown sugar
- 1/4 cup chopped pecans (optional)
- 1/4 cup melted coconut oil
- 1 tsp cinnamon
Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- 9-inch round cake pan
- Measuring cups and spoons
- Oven
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Combine dry cake ingredients: In a large mixing bowl, whisk together 1 1/2 cups buckwheat flour, 1/2 cup almond flour, 1/2 cup coconut sugar, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- Mix wet cake ingredients: In a medium bowl, whisk together 1/2 cup melted coconut oil, 1 cup almond milk, 1 tbsp apple cider vinegar, and 2 tsp vanilla extract until smooth.
- Combine cake batter: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined.
- Prepare streusel topping: In a small bowl, mix 1/2 cup buckwheat flour, 1/4 cup coconut sugar, 1/4 cup brown sugar, 1/4 cup chopped pecans (if using), 1/4 cup melted coconut oil, and 1 tsp cinnamon until crumbly.
- Assemble cake: Pour the batter into the greased cake pan, smoothing the top with your spatula. Sprinkle the streusel topping evenly over the batter.
- Bake: Place in the preheated oven and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and savor with your favorite coffee.
Nutritional Information (per serving)
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 5g
Vitamins and Minerals (per serving)
- Calcium: 8%
- Iron: 12%
- Vitamin E: 10%
- Magnesium: 15%
- Potassium: 8%
There you go! This Buckwheat Coffee Cake is your new go-to treat. Keep it all for yourself or share if you’re feeling particularly generous. Either way, enjoy every bite!
Buckwheat Coffee Cake
Ingredients
Cake:
- 1 1/2 cups buckwheat flour
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup melted coconut oil
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
Streusel Topping:
- 1/2 cup buckwheat flour
- 1/4 cup coconut sugar
- 1/4 cup brown sugar
- 1/4 cup chopped pecans optional
- 1/4 cup melted coconut oil
- 1 tsp cinnamon
Notes
Nutritional Information (per serving)
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 5g
Vitamins and Minerals (per serving)
- Calcium: 8%
- Iron: 12%
- Vitamin E: 10%
- Magnesium: 15%
- Potassium: 8%
