Ingredients

The following ingredients have 8 Servings
  • 350 g Greek yogurt
  • 120 g peanut (or sunflower) oil
  • 120 g coconut sugar
  • 1/2 tsp vanilla extract
  • 2 Tbsp milk
  • 280 g buckwheat flour
  • 16 g (1 package) baking powder
  • pinch of salt
  • mixed berry jam, for the filling
  • icing sugar, for topping (optional)

Instruction

  • Preheat the oven to 350°F (180°C) and line a 9-inch square baking pan with parchment paper. Use clips to keep the paper in place.
  • In a large bowl, mix the sugar together with the yogurt, oil, vanilla extract, milk.
  • In another bowl, mix the flour, baking powder, and salt, then add to the wet ingredients, adding a little more milk if too thick. Mix gently until smooth. 
  • Pour the batter into the prepared baking pan and level the top with an offset spatula.
  • Bake in the middle rack of the preheated oven for 25-30 minutes.
  • Remove from the oven and let cool completely.
  • Using a sharp bread knife, cut the cake in half creating two cake layers. Spread a generous amount of berry jam on the bottom half, then cover with the top cake.
  • With the bread knife cut the cake into 16 squares.
  • Dust with icing sugar and enjoy!