Wacky Buckwheat Spice Cake

Wacky Buckwheat Spice Cake

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hezfez 0

"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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1 h 40 m servings 203 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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, ...

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...

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 ...

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 ...

Fantastic recipe! So quick to make, so moist, and so convenient in terms of having ingredients on hand. I didn't have buckwheat flour, but I did have wheat flour, and it turned out to be so yu...

This is amazing...so moist...so yummy..this might become a staple in our house.

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

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

Very moist and light cake

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