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- 1 ½ cups buckwheat flour
- 1 cup granulated sugar (or coconut sugar for a healthier option)
- ½ cup unsweetened cocoa powder (optional for a chocolate twist)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup milk (dairy or non-dairy)
- ½ cup vegetable oil (or melted coconut oil)
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup chopped nuts (walnuts or pecans) – optional
- Fresh berries or sliced fruits for topping – optional
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the buckwheat flour, sugar, cocoa powder (if using), baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, combine the milk, vegetable oil, eggs, and vanilla extract. Whisk until smooth and fully blended.
- Combine Mixtures: Pour the wet mixture into the dry ingredients. Stir until just combined; be careful not to overmix. If using, fold in the chopped nuts for added texture.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Serve and Enjoy: Once cooled, serve the cake as is or top it with fresh berries, a dusting of powdered sugar, or a dollop of yogurt.
Notes
- Storage: Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week.
- Variations: Feel free to experiment with different flavors! Adding a tablespoon of cinnamon or a teaspoon of almond extract can create exciting new tastes.
- Serving Suggestions: This cake pairs wonderfully with a cup of tea or coffee, making it perfect for an afternoon treat.
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Buckwheat Cake Recipe
This delicious buckwheat cake recipe is a perfect gluten-free treat that highlights the nutty flavor of buckwheat flour. Whether you’re looking for a wholesome dessert or a unique addition to your brunch table, this cake delivers a moist texture and rich taste that will delight your taste buds. With simple ingredients and easy to follow instructions, you’ll find this cake a wonderful addition to your recipe collection.
Ingredients
- 1 ½ cups buckwheat flour
- 1 cup granulated sugar or coconut sugar for a healthier option
- ½ cup unsweetened cocoa powder optional for a chocolate twist
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup milk dairy or non-dairy
- ½ cup vegetable oil or melted coconut oil
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup chopped nuts walnuts or pecans – optional
- Fresh berries or sliced fruits for topping – optional
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the buckwheat flour, sugar, cocoa powder (if using), baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, combine the milk, vegetable oil, eggs, and vanilla extract. Whisk until smooth and fully blended.
- Combine Mixtures: Pour the wet mixture into the dry ingredients. Stir until just combined; be careful not to overmix. If using, fold in the chopped nuts for added texture.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Serve and Enjoy: Once cooled, serve the cake as is or top it with fresh berries, a dusting of powdered sugar, or a dollop of yogurt.
Notes
- Storage: Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week.
- Variations: Feel free to experiment with different flavors! Adding a tablespoon of cinnamon or a teaspoon of almond extract can create exciting new tastes.
- Serving Suggestions: This cake pairs wonderfully with a cup of tea or coffee, making it perfect for an afternoon treat.
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