Healthified buckwheat pancakes (banana-free)

Healthified greek yoghurt cake with strawberry and rhubarb

Healthified greek yoghurt cake with strawberry and rhubarb
Healthified greek yoghurt cake with strawberry and rhubarb

Hi Lovelies, I am so sorry about the lack of updates this week! I created so many new recipes before leaving for LA, so that I would be able to update the blog as usual while I am here, but because of the move and renovation of our house, then I sadly did not have the time to prepare and pre-plan the blogposts as well. I found a little time to share this recipe with you guys today though, because I really wanted to post it before strawberries and rhubarbs are completely out of season. This healthified, beyond delicious and super easy to make strawberry/rhubarb greek yoghurt cake is based on this recipe I have previously shared with you guys. I love how versatile it is, you can pretty much add whatever fruits and spices you’d like!

I hope you enjoy the recipe! I am on my way up to the rooftop pool to enjoy the lovely weather (you know us Danes appreciate finally having some sunny weather!), but if I can get my hands on the pool wifi code, then I might be able to prep some extra blogposts for you guys ❤︎

Healthified greek yoghurt cake with strawberry and rhubarb

Ingredients:
1 cup (145 gram) rhubarb, chopped
1 cup (145 gram) strawberries, chopped
2 deciliter (equals 0.8 cup) buckwheat flour
1 deciliter (equals 0.4 cup) almond flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon pure vanilla powder
1/2 teaspoon cinnamon
1 deciliter (equals 0.4 cup) coconut sugar
1 deciliter (equals 0.4 cup) skyr or greek yoghurt
2 eggs
3 tablespoons coconut oil, melted

Healthified greek yoghurt cake with strawberry and rhubarb

Directions:
Start by preheating your oven to 175 c / 350 f. Then add the dry ingredients (buckwheat flour, almond flour flour, baking powder, baking soda, pure vanilla powder, cinnamon and coconut sugar) to a bowl and mix well. Add the skyr/greek yoghurt, eggs and coconut oil to the bowl as well and mix until you have a smooth cake batter. Add about 1/3 of the rhubarb and strawberry to the batter and stir it together. Pour the batter into a greased springform cake tin lined with baking paper (I used one that is 24 cm in diameter). Top the cake with the rest of the strawberry and rhubarb. Bake for about 40 minutes at 175 c / 350 f until the cake turns golden, and the tester comes out clean in the center – keep an eye on it, the baking time might vary from oven to oven. When the cake is done let it rest for about 15-30 minutes before taking it out of the cake tin, but serve it while it is still warm. Enjoy!

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Healthified buckwheat pancakes (banana-free)