Vegan Raspberry and Buckwheat Cream Cake

Vegan Raspberry and Buckwheat Cream Cake

A cream made from buckwheat, raspberries, and a red sponge cake: a vegan cake feast for both the eyes and the taste buds! And all of it in a completely plant-based version. Will you give it a try?


Sponge Cake

  • Wheat flour – 595 g
  • Apple cider vinegar – 1 tsp
  • Olive oil – 125 ml
  • Baking powder – 1 tbsp
  • Baking soda – 1 tsp
  • Sea salt – 1 pinch
  • Maple syrup – 80 g
  • Coconut sugar – 220 g
  • Almond milk – 310 ml
  • Apple puree – 180 ml
  • Beetroot juice – 3 tbsp

Buckwheat Cream

  • Lemon – 1 pc.
  • Buckwheat groats – 190 g
  • Raspberry – 125 g
  • Coconut flakes – 30 g
  • Xylitol – 5 tbsp
  • Almond milk – 500 ml


  • Icing sugar – 1 tsp
  • Raspberry – 250 g
  • Fresh mint – 2 g
  • Olive oil – 2 tbsp


Step 1: Prepare Plant-Based Kefir

Combine the plant-based milk with apple cider vinegar in a bowl. Stir and let it sit for about 5 minutes until plant-based kefir forms.

Step 2: Combine Dry Cake Ingredients

Sift flour, sugar, baking powder, baking soda, and salt into a separate large bowl. Mix.

Step 3: Combine Wet Cake Ingredients

To the plant-based kefir, add apple puree, olive oil, maple syrup, and beetroot juice or food coloring. Mix well. Add the wet ingredients to the dry ones. Mix and knead until smooth and uniform dough forms.

Step 4: Bake the Sponge Cake

Pour the batter into a cake pan greased with olive oil or butter. Bake for about 40-45 minutes in an oven preheated to 180°C. Towards the end of baking, check with a toothpick if the sponge cake is baked through – if the toothpick comes out clean, we can turn off the oven.

Remove the sponge cake from the oven and let it cool.

Step 5: Cook the Buckwheat

Toast the raw buckwheat in a saucepan until it turns slightly golden and begins to emit a slightly nutty aroma. Be careful not to burn it. Pour the toasted buckwheat with plant-based milk (e.g., coconut milk). Bring to a boil. Reduce the heat and simmer covered for about 20 minutes.

Step 6: Prepare the Cream

Transfer the cooked buckwheat to a blender. Add grated lemon zest, lemon juice, xylitol, and coconut flakes. Blend until smooth and uniform cream forms. If the mixture is too thick, add a little plant-based milk and blend again until you reach the desired consistency.

Transfer the cream to a bowl and let it cool. Once cooled, add raspberries and mix thoroughly until the ingredients combine.

Step 7: Assemble and Decorate the Cake

Cut the cooled sponge cake into 3 layers. If the top layer of the sponge cake is uneven, level it by cutting off a thin layer of the cake. Layer the cake with the cooled cream.

Place a larger portion of the cream on top of the cake, then create a hollow for the raspberries. Form the edges of the cream into a roll. Fill the hollow with fresh raspberries. Dust the raspberries with powdered sugar sifted through a sieve. Decorate the cake with fresh mint leaves.

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