Gluten-Free, Dairy-Free, Soda-Free Ginger Cake

• 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.

Et Voilà!

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