Chocolate Buckwheat Apple Cake

1Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2In a large mixing bowl, combine the buckwheat flour (1 cup), cacao powder (½ cup), baking powder (1 teaspoon), and cinnamon (½ teaspoon). Mix well to ensure there are no lumps.

3In another bowl, whisk together the melted butter (½ cup), eggs (3 large), eritritol (½ cup), and vanilla extract (1 teaspoon) until smooth and well combined.

4Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

5Fold in the diced apples (2 medium) gently into the batter, ensuring they are evenly distributed.

6Pour the batter into the prepared cake pan and spread it evenly with a spatula.

7Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.