• Preheat the oven to 180 Celsius. Grease a baking tin with butter.
• Mix in a large bowl 220g buckwheat flour, cinnamon, 3-4 tablespoons of sugar (or as little as you want), two tablespoons of melted coconut oil.
• Grate at least two tablespoons of fresh ginger, add with a teaspoon of vanilla extract.
• Beat in two eggs followed by almond milk until you get a creamy cake batter.
• Bake for about 20 minutes or until cooked through tested with knife and slightly golden brown.