A breakfast cake packed with juicy blueberries and topped with chopped nuts. Great for freezing and keeping on hand for when vegan, low-carb guests are staying.
Preheat the oven to 350 degrees Fahrenheit and line a round cake pan with baking paper
In a small bowl, whisk together the flaxseed mixture, coconut oil, vanilla and liquid stevia
In a large bowl, stir together the buckwheat flour, ground almonds, baking powder and salt
Fold the wet ingredients into the dry ingredients, then fold through the blueberries
Spoon the batter into your prepared cake pan and sprinkle the almonds and walnuts on top
Bake for about 30-35 minutes or until a knife comes out clean
Leave to cool before turning the cake out and cutting into 12 slices
12 servings
- Amount per serving
- Calories233
- % Daily Value *
- Total Fat 18.6g24%
- Total Carbohydrate 14.1g6%
- Protein 5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.