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Quinoa & Buckwheat Sponge Cake - Orgran


  • Prep Time: 5m
  • Cook Time: 35m
  • Total Time: 40m

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Ingredients

  • 1/2 cup quinoa flour
  • 1/2 cup rice flour
  • 1/2 cup buckwheat flour
  • 1 cup soy milk
  • 1 cup coconut sugar
  • 1/3 cup melted coconut oil
  • 1 tablespoon olive oil
  • 6 teaspoons ORGRAN No Egg™ Egg Replacer
  • 6 teaspoons baking powder
  • *Optional - add vanilla, cinnamon for extra taste

Method

  • Preheat oven at 175°C/350°F.
  • Mix all ingredients except coconut sugar until combined well and pour into cake tin.
  • Sprinkle coconut sugar on top creating a thin layer.
  • Bake for 25-30 minutes and let it cool before serving.