Buckwheat and pumpkin cake


  • 300 grs buckwheat flour
  • 220 grs brown sugar
  • 2 teaspoons chemical yeast powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon powder
  • 120 grams of almond milk
  • 130 grams of cooked pumpkin until a very fine puree is obtained and we reserve it at room temperature.
  • 150 grs of sunflower oil


First of all, preheat the oven to 180ºC.

While the oven is heating, in a bowl mix all the dry ingredients (flour, sugar, yeast, bicarbonate , salt and cinnamon).

Finally, add the almond milk, pumpkin puree and oil to the previous mixture.

All well mixed and fill the previously greased mold and floured.

Bake at 180º C for 45 minutes.

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