Buckwheat & Fig Tea Cake
It took me FIVE tries to get this tea cake the way I wanted it, but I think it was 100% worth it, and I hope you agree! Packed with fiber and healthy fats, this snack & breakfast cake is dreamy topped with melted butter or nut butter!
- 1/2 cup butter melted, plus more for greasing
- 1 cup buckwheat flour
- 1 1/4 cups garbanzo bean/chickpea flour
- 1/4 teaspoon sea salt
- 3/4 teaspoon baking powder
- 1/2 cup unsweetened applesauce
- 3/4 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/3 cup maple syrup
- 3/4 cup unsweetened cashew or almond milk
- 1 large egg room temperature
- 6-8 ripe fresh figs stems removed and sliced vertically into 3-4 pieces
- Preheat oven to 375 and grease a nonstick 9 inch round quiche or cake pan with an even layer of melted butter.
- In a large bowl, whisk together buckwheat flour, garbanzo flour, sea salt and baking powder. In a separate bowl, whisk together remaining 1/2 cup melted butter, maple syrup, applesauce, vanilla, milk and egg.
- Add wet ingredients to dry and stir to evenly combine. Pour batter into your grease pan and spread in an even layer. Arrange sliced figs however you like around the surface, pressing them in gently.
- Bake for 32 minutes, then allow to cool 15 minutes before removing from the pan. It will seem slightly underdone when you take it out, but it will firm up. Cool another 10 minutes before slicing. I love enjoying this with a drizzle of almond butter and honey!