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Wacky Buckwheat Spice Cake

Wacky Buckwheat Spice Cake

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    1 h 40 m
hezb

hezb

A cheap, delicious snack cake that's not too sweet, and has a lower gluten content. Made with ingredients most have right on hand! Great with coffee, and creme fraiche or whipped cream - yum!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Whisk together the all-purpose flour, buckwheat flour, cornstarch, white sugar, baking soda, salt, cinnamon, ginger, allspice, dry mustard, and ground black pepper in a large mixing bowl.
  2. Stir together the molasses, oil, vinegar, vanilla, and cold water in a measuring cup. Make a well in the center of the dry ingredients; pour the wet ingredients into the well. Mix the batter together until just blended. Pour the batter into an ungreased 8x8 inch baking pan.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews

sueb
20

sueb

1/26/2009

Because buckwheat is a very strong flavor, it needs strong spices. The flavor of this cake grows on you; at first I didn't care for it, but then I couldn't resist it! I ran out of cornstarch, so made up the difference with flour, and it turned out fine! Thanks for the recipe!

sakemp
13

sakemp

3/16/2009

I didn't exactly have all the ingredients for this recipe, but even with substitution of maple syrup for molasses, 1/2 cup of whole cornflour+baking powder, five spice in place of all spice, and the additon of orange peel this recipe was forgiving enough to work even with the changes

Lora Lee
8

Lora Lee

8/2/2010

Great cake! The batter seemed very thin to me but it baked up perfectly. Spices were perfect. I also paired it with cream cheese frosting; cutting the cake in half to make two layers. It made a pretty, bar shaped cake. Sweetie loved it!!!

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