How to make:
Microwave Buckwheat Breakfast Cake (vegan & gluten-free)
Ready in under 10 minutes, this Microwave Buckwheat Breakfast Cake is a healthy, filling breakfast to make in a hurry. It’s vegan, gluten-free, and packed with whole grains!
Prep Time:
5 mins
Cook Time:
2 mins
Total Time:
7 mins
Author:
Yield:
1 1x
Rating:
Ingredients
- 1/3 cup buckwheat flour*
- 3 tablespoons plant-based vanilla protein powder**
- 1 tablespoon ground flax seed
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons unsweetened applesauce
- 3 tablespoons non-dairy milk or water
- Toppings: sliced banana, berries, chocolate chips, nut butter, seeds
Instructions
- In a small bowl, add buckwheat flour, protein powder, flax, baking powder, baking soda, and salt. Stir to combine. Add applesauce and water; stir to combine all ingredients evenly.
- Lightly grease a small ramekin. Pour batter into the ramekin.
- Microwave for 1.5—2 minutes, until cake is cooked through.
- Top with desired toppings!
Notes
*I have also used oat flour and almond flour (both not as fluffy as buckwheat), and white whole wheat flour (just as fluffy). I do not recommend coconut flour. The amount of non-dairy milk or water you need will change based on what flour you use.
**You can sub in more flour for protein powder if not using.