This cake is suitable for all kinds of special diets: gluten-free, dairy-free, no sugar added (diabetic and anti-candida), without cocoa and refined grains (anti-candida). And if you need to really promote this healthy cake, you can embark on a marketing pitch about the virtues of turmeric.
For 2 small cakes 5×13 cm – 2×5 inches – (8 individual servings)
▪ 130 g buckwheat flour
▪ 100 g unsweetened apple sauce
▪ 3 eggs
▪ 80 g Sukrin (erythritol)
▪ 40 g olive oil
▪ 3 tbps carob powder
▪ 2 tsp turmeric powder
▪ 2 tsp baking powder
▪ 1 tsp vanilla extract
▪ 1/4 tsp lemon flavoring (or lemon zest)
1. Preheat oven to 180ºC/350ºF.
2. Beat the eggs with Sukrin.
3. Add the olive oil, buckwheat flour and baking powder.
4. Divide the dough into 2 equal parts.
5. In the first part, add the turmeric powder and lemon flavoring.
6. In the second part, add the vanilla extract and carob powder.
7. Alternately pour both batters into silicone baking molds.
8. Bake for 25-40 minutes until a skewer inserted into the center comes out clean.
Since the cake does not contain a lot of fat and little sugar, it will tend to dry out faster than traditional pound cakes. Freeze pieces of cake and reheat them in the microwave as needed if you don’t consume everything right away.
Nutritional facts per serving: 137 kcal, 4.5 g protein, 14.3 g carbs, 2.5 g sugar, 7 g fat, 2 g fiber.