This Apple and Buckwheat Cake is perfect for breakfast or a snack and is naturally gluten-free since both buckwheat and the other flours used in small proportions are naturally gluten-free.
A cake full of green apple pieces, low sugar, and no gluten to satisfy both adults and children, and if you want an even more indulgent touch, you can dust it with powdered sugar.
Buckwheat flour is a type of rustic and rich flour in flavor that not only gives a darker color to the desserts but also keeps them fresh for several days as if just prepared. Moreover, this flour is widely used in savory preparations such as buckwheat and potato gnocchi or ricotta gnocchi.
If you like apple cakes, below you’ll find more recipes to try and try again, to make them always in a different and delicious way, and then right after the photo, let’s see how to prepare the Buckwheat Cake!!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Apple and Buckwheat Cake
- 1 Granny Smith apple
- 1 cup cup gluten-free buckwheat flour
- 3/4 cup cup almond flour
- 1/2 cup cup gluten-free cornstarch
- 2/3 cup cup milk (can use plant-based milk)
- 7 tablespoons tbsp sugar
- 4 tablespoons tbsp butter (or sunflower oil)
- 1 packet baking powder
- as needed ground cinnamon
- 1 teaspoon lemon zest
Tools
- 1 Cake Pan springform
- 2 Bowls
- 1 Hand whisk
Preparation of the Apple and Buckwheat Cake
To prepare the Buckwheat Cake, first preheat the oven to 350°F in static mode and line an 18 cm springform cake pan with parchment paper.
If you prefer, you can grease the cake pan with butter and dust it with a little buckwheat flour.
In a bowl, sift the flours together with the starch, sugar, baking powder, and cinnamon, then mix with a hand whisk.
Melt the butter in a double boiler.
Peel the apple, remove the core, and cut it into pieces, immediately adding it to the bowl with the dry ingredients along with the butter, and mix well.
Add the previously grated lemon zest and start incorporating the milk little by little, always mixing with a hand whisk.
You should obtain a smooth and lump-free mixture.
Pour the mixture into the cake pan and bake on the middle rack of the preheated static oven.
Bake the Apple and Buckwheat Cake for at least 45 minutes, checking for golden brown color.
Before removing the Apple Cake from the oven, always perform the toothpick test and remember that the cake will be slightly moist in this case.
Remove from oven and let cool before removing from the pan. The Buckwheat Cake is ready, you can dust it with powdered sugar or serve it plain.
How to store the Apple and Buckwheat Cake
You can keep it covered under a glass dome for 3 days.
More recipes
If you want to see other types of recipes, you can return to HOME.
FAQ (Frequently Asked Questions)
How to replace all-purpose flour with buckwheat flour
You can replace the all-purpose flour in your recipe with buckwheat flour by combining it with cornstarch (cornflour) and perhaps adding 1 egg to the preparation.
Can I use any type of apples to make the apple cake?
Of course, you can choose the apples you like best for the apple cake.
Can I replace butter with oil to make a cake?
Yes, just keep in mind that 100 g of butter is equivalent to 80 ml of oil, and it is preferable to use sunflower oil, which is less strong in flavor compared to extra virgin oil.
Can I substitute milk?
Of course, you can use either plant-based milk or lactose-free or skim milk.
