Single-Serve Buckwheat Protein Cake

These personal cakes are delicious. You can really go wild and add all kinds of things. I added tahini inside mine, and after baking it was perfect to discover a tahini heart in the center.

In the past, I’ve also made this cake with vanilla protein powder plus cinnamon and ginger. It turned out amazing. It’s a wonderful base for so many ideas.

Ingredients

50 g raw green buckwheat, soaked for 3 hours1 tablespoon cocoa powder2 tablespoons soy flour1 level tablespoon baking powder2 scoops chocolate protein powder, optional but recommended100 ml unsweetened soy milk200 ml waterSweetener of choice. I use sucralose. Bodybuilder habits.

Optional topping or filling:2 teaspoons tahini and 4 walnuts

Instructions

Add everything to a blender. Surprising, right?

Use a spoon to portion into small mounds onto a silicone baking mat. Each portion is about 2 tablespoons.

Preheat the oven to 170 to 180°C.

I created a small well in each one and added either walnuts or tahini. You can also use a cube of chocolate, peanut butter, coconut cream, or anything you like. It’s such a treat to take a bite and suddenly discover a different texture in the center.

Bake for about 15 minutes. Do not dry them out.

Macros for the full batter, without walnuts or tahiniCalculated in Cronometer:

Protein: approx. 70 gCarbs: 42 gFat: approx. 6 gCalories: approx. 520

Macros for the walnuts and tahini add-on

Protein: approx. 3.5 gCarbs: approx. 2.1 gFat: approx. 13.5 gCalories: approx. 140

Enjoy.