The gluten-free buckwheat cake is a rustic dessert that smells like home.
There are days when you just crave something good, genuine, and not too complicated to prepare in the kitchen. This cake was born from the desire for simplicity and the aroma of buckwheat flour, which with its rustic flavor makes even the grayest afternoon special.
It’s a “no-fuss” recipe, made with vegetable oil to keep it light and soft. The contrast between the dark, almost nutty dough and the tangy sweetness of the mixed berry jam is a perfect match. I used a bundt pan to create that perfect little cavity to fill with jam, but it’s also wonderful cut in half and filled in the classic way. Come with me and let’s start baking.
Happy baking, Giusi.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Gluten-Free Buckwheat Cake
- 1 1/2 cups Buckwheat Flour
- 1/3 cup Sugar (I use whole cane)
- 3 eggs
- 2 1/2 tsp baking powder
- 2/3 cup Vegetable Oil
- 3/4 cups Mixed Berry Jam
Tools
- 1 Bundt Pan 10-11 inches
Steps for the Gluten-Free Buckwheat Cake
Start by whisking the eggs with the sugar using an electric mixer for about a minute, until you get a frothy mixture.
Using a spatula, incorporate the vegetable oil and buckwheat flour gradually, mixing carefully, and finish by adding the baking powder.
Transfer the batter into a 10-inch pan; I used a bundt pan, but you can use whatever pan you prefer (buttered or lined with parchment paper) and bake in a static oven at 350°F for about 25 minutes.If you decide to use a smaller pan, 9-10 inches, the baking time might change. After 25 minutes, check and do the toothpick test; if necessary, extend the baking time by 5-10 minutes.
Wait until the cake is completely cool before removing it from the pan.
If you used a bundt pan, flip it over and fill the top with the jam; if you used a classic mold, cut it in the middle and fill it generously.I dusted the surface with hazelnut crumbs.
The gluten-free cake is ready to be enjoyed. I hope you liked this recipe, see you next time.
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Storage
Keep the cake under a glass dome or in an airtight container. At room temperature, it keeps perfectly for 2-3 days, remaining soft.
If the environment is very hot or if you prefer a firm jam, you can store it in the refrigerator. In this case, remember to take it out at least 15-20 minutes before serving to restore the right consistency.
Avoid leaving it in the open air for long periods, as buckwheat flour tends to dry out faster than traditional flour.
