Reviewed: Nov. 22, 2009

very flexible tasty easy fast and inexpensive recipe. I am looking for a cream cheese frosting recipe for it now, and also a vegan frosting. great keeper

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Carmen_Sandiego

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Reviewed: Oct. 23, 2009

A definite winner. The cake was so moist and delicious - all without the saturated fat of butter, eggs, and shortening.

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SDR4

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Reviewed: Mar. 15, 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

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WVturnedMDgirl

Cooking Level: Expert

Home Town: Martinsburg, West Virginia, USA

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Reviewed: Mar. 11, 2009

I would give this 4 stars, but it earned an extra one for being such a hit with my husband and son! I doubled the recipe in a 9x13 pan and it was moist and had great flavor even though I didn't have any vanilla.

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tt2b123

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Reviewed: Feb. 14, 2009

Very moist and light cake

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Debbi

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Reviewed: Jan. 23, 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!

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