Wacky Buckwheat Spice Cake Recipe - Allrecipes.com
Wacky Buckwheat Spice Cake Recipe
  • READY IN ABOUT hrs

Wacky Buckwheat Spice Cake

Recipe by  

"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 Edit and Save

Original recipe makes 1 - 8 inch cake Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    1 hr 40 mins

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 More Reviews

Jan 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!

 
Mar 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

 

18 Ratings

Aug 02, 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!!!

 
Jan 25, 2010

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

 
Nov 23, 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

 
Mar 12, 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.

 
Mar 19, 2010

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 yummy. I made this in a tube pan, and it was a great breakfast cake to have with coffee on my husband's birthday.

 
Oct 26, 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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Nutrition

  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 35.4 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 272 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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