Of which 12.4 g sugars and 8.3 g saturated fat.
No-added-sugar version: 175 kcal and 1.2 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Calcium (yogurt) · Fiber (buckwheat)
Allergens egg, milk
Buckwheat vanilla cake
Simple and comforting, made only with buckwheat flour — gluten-free.
Ingredients
- 2 cups buckwheat flour (240 g / 8½ oz)
- ⅔ cup sugar (135 g / 5 oz) — no added sugar: 1 cup erythritol (190 g)
- 1 tbsp baking powder (12 g)
- 1 tsp baking soda (5 g)
- 1 tsp xanthan gum (3 g)
- 3 eggs (150 g / 5½ oz)
- ½ cup coconut oil (103 g / 3¾ oz)
- 1 cup plain yogurt (245 g / 8½ oz)
- 1 tbsp vanilla extract (14 g)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Heat the oven to 180 °C (350 °F) and grease the pan.
- Sift and mix the dry ingredients: buckwheat flour, sugar, baking powder, baking soda and xanthan gum.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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