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Are you on the hunt for mouthwatering gluten-free cake recipes?
Look no further than buckwheat flour, an often-overlooked gluten-free alternative that provides a hearty, flavorful base for cakes of all kinds.
Whether you’re a seasoned baker or just beginning your gluten-free journey, these 25+ gluten-free buckwheat cake recipes are sure to inspire your next culinary adventure.
Buckwheat flour, made from the seeds of the buckwheat plant, is naturally gluten-free and rich in nutrients, making it a fantastic choice for anyone looking to create healthier, gluten-free desserts.
With its slightly nutty taste and dense texture, buckwheat pairs beautifully with a variety of flavors—from the bright citrusy zing of lemon to the rich indulgence of chocolate.
In this blog post, we’ve gathered over 25 irresistible gluten-free buckwheat cake recipes, each one offering a unique twist and a chance to enjoy delicious, wholesome cakes without gluten.
Whether you’re craving a light, fruity dessert or a rich, decadent treat, there’s a buckwheat cake here for everyone. Let’s dive into the wonderful world of gluten-free buckwheat cakes!
25+ Irresistible Gluten-Free Buckwheat Cake Recipes for All Tastes
With over 25 amazing gluten-free buckwheat cake recipes to choose from, you’re sure to find the perfect dessert for any occasion.
Buckwheat flour’s versatility makes it the ideal ingredient for a range of flavors and textures, and these recipes offer something for everyone—from indulgent chocolate treats to lighter, fruit-packed cakes.
So, whether you’re baking for a special celebration or simply want a delicious gluten-free dessert to enjoy on a regular day, these recipes are sure to satisfy your sweet cravings.
Embrace the world of gluten-free baking with these buckwheat cake ideas, and get ready to enjoy a tasty, healthy alternative to traditional cakes.
Gluten-Free Buckwheat Cake
This classic gluten-free buckwheat cake is a simple yet delicious treat that can be enjoyed by those with gluten sensitivities.
Buckwheat flour, known for its rich, nutty flavor, gives the cake a hearty texture, while the addition of eggs and honey provides a perfect balance of sweetness and moisture.
Ingredients:
- 1 ½ cups buckwheat flour
- 1 cup almond flour
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- ¼ cup honey or maple syrup
- ½ cup unsweetened almond milk (or any milk alternative)
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, combine buckwheat flour, almond flour, baking powder, and salt.
- In another bowl, whisk together the eggs, honey, almond milk, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This cake is soft, moist, and naturally gluten-free. It’s perfect as a snack or a dessert and can be paired with fruit or whipped cream for an extra treat.
The buckwheat flour adds a lovely, earthy flavor, making this cake a comforting option for anyone avoiding gluten.
It can be easily customized with a sprinkle of cinnamon or your favorite spices to suit your taste.
Lemon & Blueberry Buckwheat Cake
This refreshing lemon and blueberry buckwheat cake combines the zesty tang of lemon with the sweet burst of blueberries, creating a light, gluten-free dessert.
The combination of buckwheat and almond flours gives the cake a tender crumb, while the natural sweetness of the fruit and the bright citrus flavor elevate it to a delightful treat.
Ingredients:
- 1 ½ cups buckwheat flour
- ½ cup almond flour
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- ¼ cup honey or maple syrup
- ½ cup unsweetened coconut milk (or any milk alternative)
- 1/4 cup olive oil or melted butter
- Zest of 1 lemon
- 1 cup fresh blueberries
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, combine the buckwheat flour, almond flour, baking powder, and salt.
- In another bowl, whisk the eggs, honey, coconut milk, olive oil, lemon zest, and vanilla extract until smooth.
- Gradually mix the wet ingredients into the dry ingredients until fully incorporated.
- Gently fold in the blueberries, ensuring they are evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean when inserted into the center.
- Allow the cake to cool for 10 minutes before removing from the pan, and then let it cool completely on a wire rack.
This cake is a beautiful combination of tangy lemon and sweet blueberries, making it a refreshing choice for spring and summer.
The moist texture and slightly nutty flavor of the buckwheat flour provide a great base for the fresh fruit.
It pairs wonderfully with a cup of tea or as a light dessert after dinner.For an extra burst of flavor, you can drizzle it with a simple lemon glaze.
Spiced Carrot Buckwheat Cake
Packed with the goodness of carrots and warming spices, this gluten-free spiced carrot buckwheat cake is an aromatic treat.
The natural sweetness of the carrots, combined with cinnamon, nutmeg, and ginger, creates a comforting dessert perfect for chilly evenings or as a festive option for any occasion.
Ingredients:
- 1 ½ cups buckwheat flour
- 1 cup grated carrots (about 2 medium carrots)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 2 large eggs
- 1/3 cup maple syrup
- ½ cup coconut oil (melted)
- ½ cup unsweetened almond milk (or any milk alternative)
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine buckwheat flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract.
- Stir the wet ingredients into the dry ingredients until well combined.
- Fold in the grated carrots, mixing gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean from the center.
- Let the cake cool in the pan for 10 minutes, then remove and allow it to cool completely on a wire rack.
The spiced carrot flavor is incredibly warming and comforting, while the natural sweetness of the carrots makes this cake moist and rich.
Buckwheat flour adds an earthy depth that complements the spices, creating a delicious, wholesome dessert.
Serve it with a dollop of whipped coconut cream for an added indulgence or enjoy it as a simple, satisfying snack throughout the day.
Chocolate Buckwheat Cake
For chocolate lovers who are avoiding gluten, this rich and indulgent chocolate buckwheat cake is the perfect dessert.
The combination of buckwheat flour and cocoa powder results in a moist, dense cake with a deep chocolate flavor.
It’s ideal for any occasion, from birthdays to casual get-togethers.
Ingredients:
- 1 ½ cups buckwheat flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- ¾ cup coconut sugar or any preferred sweetener
- ½ cup almond milk (or any milk alternative)
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- ½ cup dark chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a medium bowl, whisk together the buckwheat flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs and coconut sugar until smooth. Then add the almond milk, melted coconut oil, and vanilla extract. Mix until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until smooth and fully combined.
- Fold in the dark chocolate chips, if using.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This chocolate buckwheat cake is decadent yet not overly heavy.
The cocoa powder and dark chocolate chips offer a rich, intense flavor, while the buckwheat flour provides a slightly nutty backdrop.
This cake is perfect for dessert or a chocolate fix any time of day, and it’s great for anyone looking for a gluten-free alternative to traditional chocolate cake.
Cinnamon Apple Buckwheat Cake
A perfect autumn treat, this cinnamon apple buckwheat cake combines the warm flavors of cinnamon and fresh apples.
The buckwheat flour adds a rustic texture that pairs beautifully with the sweet, tart apples, creating a comforting, gluten-free cake ideal for cozy evenings.
Ingredients:
- 1 ½ cups buckwheat flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- 1/3 cup maple syrup
- ½ cup unsweetened almond milk (or any milk alternative)
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- 1 ½ cups peeled and chopped apples (about 2 medium apples)
- ½ cup chopped walnuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix the buckwheat flour, cinnamon, nutmeg, baking powder, and salt.
- In another bowl, whisk the eggs, maple syrup, almond milk, melted coconut oil, and vanilla extract until smooth.
- Stir the wet ingredients into the dry ingredients until combined.
- Gently fold in the chopped apples and walnuts, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center.
- Allow the cake to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
The combination of cinnamon, nutmeg, and fresh apples gives this buckwheat cake a warm, spiced flavor, perfect for fall or any time you crave a cozy treat.
The apples provide moisture, while the walnuts add a bit of crunch and richness.
It’s a wholesome, satisfying cake that can be enjoyed on its own or with a dollop of whipped coconut cream or vanilla yogurt.
Almond & Buckwheat Cake with Berries
This almond and buckwheat cake with fresh berries is a light yet satisfying gluten-free dessert.
The almond flour enhances the moistness of the cake, while the buckwheat flour offers a hearty base.
Fresh berries give the cake a burst of sweetness and color, making it both visually appealing and delicious.
Ingredients:
- 1 ½ cups buckwheat flour
- ½ cup almond flour
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- ½ cup honey or maple syrup
- ½ cup unsweetened almond milk (or any milk alternative)
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries, etc.)
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, combine the buckwheat flour, almond flour, baking powder, and salt.
- In another bowl, whisk together the eggs, honey, almond milk, melted coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in half of the fresh berries, making sure they are evenly distributed in the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Sprinkle the remaining fresh berries on top of the cake.
- Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This almond and buckwheat cake with berries is a delightful treat that combines the richness of almond flour with the earthy flavor of buckwheat.
The addition of fresh berries not only provides a burst of flavor but also makes the cake look vibrant and inviting.
It’s a perfect dessert for any occasion, light enough for a summer gathering or a refreshing snack throughout the year.
Orange and Poppy Seed Buckwheat Cake
This light and refreshing orange and poppy seed buckwheat cake offers a perfect balance of citrusy sweetness and the unique crunch of poppy seeds.
The combination of buckwheat and almond flours creates a soft and moist texture, making this cake an ideal gluten-free treat for any occasion.
Ingredients:
- 1 ½ cups buckwheat flour
- ½ cup almond flour
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- ½ cup maple syrup
- ¼ cup orange juice (freshly squeezed)
- Zest of 1 orange
- ½ cup unsweetened almond milk (or any milk alternative)
- 1 tbsp poppy seeds
- ¼ cup coconut oil (melted)
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a medium-sized bowl, mix the buckwheat flour, almond flour, baking powder, and salt.
- In a separate bowl, whisk together the eggs, maple syrup, orange juice, orange zest, almond milk, and melted coconut oil until smooth.
- Gradually fold the wet ingredients into the dry ingredients, stirring until combined.
- Add the poppy seeds and mix gently to incorporate them evenly throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before removing from the pan and allowing it to cool completely on a wire rack.
The citrusy orange zest and juice paired with the subtle crunch of poppy seeds bring a fresh, light flavor to this gluten-free cake.
The buckwheat flour adds a lovely nutty background to the sweet and tangy citrus. It’s a perfect dessert to enjoy with a cup of tea or as a light snack throughout the day.
Banana and Nut Buckwheat Cake
This banana and nut buckwheat cake is a perfect way to use up overripe bananas while creating a delicious, moist gluten-free treat.
The sweetness of ripe bananas complements the earthy buckwheat flour, while the addition of nuts adds texture and richness.
Ingredients:
- 1 ½ cups buckwheat flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 large ripe bananas, mashed
- 2 large eggs
- ¼ cup honey or maple syrup
- ½ cup unsweetened almond milk (or any milk alternative)
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix the buckwheat flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, mash the bananas until smooth, then add the eggs, honey, almond milk, melted coconut oil, and vanilla extract. Mix until combined.
- Stir the wet ingredients into the dry ingredients, mixing until just combined.
- Gently fold in the chopped walnuts or pecans.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center.
- Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
This banana and nut buckwheat cake is a hearty, naturally sweet dessert that’s perfect for breakfast or as an afternoon snack.
The bananas keep the cake moist and flavorful, while the nuts provide a satisfying crunch. It’s a comforting, wholesome treat for anyone following a gluten-free diet.
Raspberry Almond Buckwheat Cake
This raspberry almond buckwheat cake combines the tartness of fresh raspberries with the rich, nutty flavor of almond flour and buckwheat.
It’s a simple yet elegant dessert that’s perfect for spring or summer gatherings, offering a delicious balance of flavors and textures.
Ingredients:
- 1 ½ cups buckwheat flour
- ½ cup almond flour
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- ¼ cup honey or maple syrup
- ½ cup unsweetened almond milk (or any milk alternative)
- ¼ cup coconut oil (melted)
- 1 tsp almond extract
- 1 cup fresh raspberries
- ¼ cup sliced almonds (optional for topping)
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a medium bowl, combine the buckwheat flour, almond flour, baking powder, and salt.
- In another bowl, whisk the eggs, honey, almond milk, melted coconut oil, and almond extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Gently fold in the fresh raspberries, taking care not to crush them.
- Pour the batter into the prepared cake pan and smooth the top.
- Sprinkle the sliced almonds on top of the cake.
- Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
- Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
The tart raspberries and almond extract create a delightful contrast with the hearty, nutty flavor of buckwheat, making this cake a refreshing treat.
The sliced almonds on top add a crunchy finish, making it not only delicious but also visually appealing.
It’s a perfect dessert for those looking for a gluten-free cake with a bit of flair.
Coconut and Lime Buckwheat Cake
This coconut and lime buckwheat cake is a tropical delight that pairs the rich flavor of coconut with the refreshing zest of lime.
The combination of buckwheat flour and shredded coconut gives the cake a soft texture and a natural sweetness, making it a perfect dessert for any occasion.
Ingredients:
- 1 ½ cups buckwheat flour
- 1 cup shredded unsweetened coconut
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- ½ cup maple syrup
- ¼ cup coconut milk (or any milk alternative)
- ¼ cup coconut oil (melted)
- Zest and juice of 2 limes
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, combine the buckwheat flour, shredded coconut, baking powder, and salt.
- In another bowl, whisk the eggs, maple syrup, coconut milk, melted coconut oil, lime zest, lime juice, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The tangy lime and rich coconut flavors blend beautifully in this gluten-free cake, making it a refreshing and tropical treat.
The cake is light yet satisfying, with the shredded coconut adding a chewy texture that complements the soft crumb of the buckwheat flour.
Perfect for a spring or summer gathering, or simply for a delicious afternoon snack.
Pear and Cinnamon Buckwheat Cake
This pear and cinnamon buckwheat cake is a comforting dessert that brings together the sweet flavor of ripe pears and the warm, aromatic spice of cinnamon.
The moist, tender texture of the cake makes it perfect for a cozy gathering or as an afternoon snack.
Ingredients:
- 1 ½ cups buckwheat flour
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- ¼ cup maple syrup or honey
- ½ cup unsweetened almond milk (or any milk alternative)
- ¼ cup coconut oil (melted)
- 2 ripe pears, peeled, cored, and chopped into small pieces
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, mix the buckwheat flour, cinnamon, ginger, baking powder, and salt.
- In another bowl, whisk together the eggs, maple syrup, almond milk, melted coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Gently fold in the chopped pears, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.
This pear and cinnamon buckwheat cake is full of flavor and moisture, thanks to the juicy pears and the warm spices.
The buckwheat flour provides a nice balance with its earthy taste, making the cake wholesome and hearty.
It’s a perfect dessert for fall or winter, offering a comforting and flavorful way to enjoy seasonal fruits.
Raspberry Almond Flour Buckwheat Cake
This raspberry almond flour buckwheat cake is a light yet satisfying dessert that combines the subtle sweetness of almond flour with the tartness of fresh raspberries.
The buckwheat flour provides a unique texture, while the almonds offer an additional nutty layer that complements the berries.
Ingredients:
- 1 ½ cups buckwheat flour
- ½ cup almond flour
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- ½ cup maple syrup or honey
- ½ cup unsweetened almond milk (or any milk alternative)
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- ¼ cup sliced almonds (for topping)
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, combine the buckwheat flour, almond flour, baking powder, and salt.
- In another bowl, whisk together the eggs, maple syrup, almond milk, melted coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Sprinkle the sliced almonds over the top of the cake.
- Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The combination of buckwheat flour, almond flour, and fresh raspberries makes this cake light, fruity, and packed with flavor.
The almonds on top add a delightful crunch that contrasts with the soft texture of the cake. It’s a versatile dessert that works well for brunch or as a gluten-free treat for any special occasion.
Sweet Potato and Spice Buckwheat Cake
This sweet potato and spice buckwheat cake is a moist and flavorful gluten-free dessert that highlights the natural sweetness of sweet potatoes combined with warm, aromatic spices.
The earthy flavor of buckwheat flour pairs wonderfully with the creamy texture of the sweet potato, making for a comforting cake that’s perfect for colder months.
Ingredients:
- 1 ½ cups buckwheat flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- 1 ½ cups mashed sweet potato (about 1 medium sweet potato)
- ¼ cup maple syrup
- ½ cup unsweetened almond milk (or any milk alternative)
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the buckwheat flour, cinnamon, nutmeg, baking powder, and salt.
- In a separate bowl, mix the mashed sweet potato, eggs, maple syrup, almond milk, melted coconut oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.
This sweet potato and spice buckwheat cake is rich, moist, and full of flavor.
The sweet potato provides natural sweetness and moisture, while the spices offer a warm, comforting touch.
It’s a perfect cake to enjoy in the fall or winter, and it’s a great option for a gluten-free holiday dessert.
Blueberry Lemon Buckwheat Cake
The combination of juicy blueberries and fresh lemon zest makes this blueberry lemon buckwheat cake a refreshing and vibrant gluten-free dessert.
The buckwheat flour creates a hearty base, while the blueberries burst with flavor and the lemon zest adds a bright citrus note that elevates the cake.
Ingredients:
- 1 ½ cups buckwheat flour
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- ½ cup honey or maple syrup
- ½ cup unsweetened almond milk (or any milk alternative)
- ¼ cup coconut oil (melted)
- Zest and juice of 1 lemon
- 1 cup fresh blueberries
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a medium bowl, mix the buckwheat flour, baking powder, and salt.
- In another bowl, whisk the eggs, honey, almond milk, melted coconut oil, lemon zest, lemon juice, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until combined.
- Gently fold in the fresh blueberries, taking care not to crush them.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
- Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.
This blueberry lemon buckwheat cake is a delicious and light dessert that perfectly balances the tartness of lemon with the sweetness of blueberries.
The buckwheat flour gives it a nutty undertone that complements the fresh fruit.
It’s perfect for any time of year, especially for spring and summer, when fresh berries are in season.
Pumpkin Spice Buckwheat Cake
A fall-inspired treat, this pumpkin spice buckwheat cake captures the warm, comforting flavors of pumpkin and spices, all while remaining gluten-free.
The moist, fluffy texture of the cake comes from the pumpkin, while the spices bring a cozy, aromatic flavor that’s perfect for autumn.
Ingredients:
- 1 ½ cups buckwheat flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- 1 cup pureed pumpkin (canned or roasted)
- ½ cup maple syrup or honey
- ½ cup unsweetened almond milk (or any milk alternative)
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a medium bowl, combine the buckwheat flour, cinnamon, nutmeg, ginger, baking powder, and salt.
- In another bowl, whisk together the eggs, pumpkin puree, maple syrup, almond milk, melted coconut oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
This pumpkin spice buckwheat cake is the epitome of autumn comfort.
The pumpkin puree provides natural moisture and sweetness, while the warm spices fill the house with an inviting aroma.
The cake is soft and tender, making it a great option for a gluten-free dessert or a seasonal snack that everyone can enjoy.
Choco-Coconut Buckwheat Cake
This rich and indulgent choco-coconut buckwheat cake combines the smooth flavor of chocolate with the tropical touch of coconut.
The dark chocolate adds depth, while shredded coconut gives the cake a chewy texture, creating a delightful gluten-free dessert that satisfies both chocolate lovers and coconut fans.
Ingredients:
- 1 ½ cups buckwheat flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- ½ cup maple syrup or honey
- ½ cup unsweetened almond milk (or any milk alternative)
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- 1 cup shredded unsweetened coconut
- ¼ cup dark chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a medium bowl, whisk together the buckwheat flour, cocoa powder, baking powder, and salt.
- In another bowl, mix the eggs, maple syrup, almond milk, melted coconut oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until fully combined.
- Gently fold in the shredded coconut and chocolate chips (if using).
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
- Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
This choco-coconut buckwheat cake is a rich, decadent treat perfect for any chocolate and coconut enthusiast.
The natural sweetness of the maple syrup and the depth of the dark chocolate come together beautifully, while the coconut adds a delightful texture.
It’s a decadent yet wholesome dessert that’s perfect for a special occasion or a luxurious afternoon snack.
Carrot and Walnut Buckwheat Cake
This carrot and walnut buckwheat cake is a moist, flavor-packed gluten-free dessert that combines the sweetness of grated carrots with the crunch of walnuts.
The buckwheat flour offers a hearty base, while the spices bring warmth and depth to the cake, making it a perfect choice for those who love wholesome, comforting treats.
Ingredients:
- 1 ½ cups buckwheat flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- 1 cup grated carrots (about 2 medium carrots)
- ½ cup maple syrup or honey
- ½ cup unsweetened almond milk (or any milk alternative)
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- ½ cup chopped walnuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, mix the buckwheat flour, cinnamon, nutmeg, baking powder, and salt.
- In another bowl, whisk together the eggs, maple syrup, almond milk, melted coconut oil, and vanilla extract.
- Add the grated carrots to the wet ingredients and mix to combine.
- Gradually add the wet mixture to the dry ingredients and stir until fully combined.
- Fold in the chopped walnuts (if using).
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center.
- Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.
This carrot and walnut buckwheat cake is a perfect balance of sweet and nutty flavors.
The carrots contribute moisture and natural sweetness, while the walnuts add texture and richness.
It’s an excellent gluten-free dessert that’s wholesome enough to enjoy for breakfast or as an afternoon treat.
Apricot and Almond Buckwheat Cake
This apricot and almond buckwheat cake combines the sweetness of fresh apricots with the rich, nutty flavor of almonds.
The cake is moist and flavorful, with the addition of buckwheat flour offering a hearty, gluten-free alternative to traditional cake flour.
It’s a simple yet elegant dessert perfect for any occasion.
Ingredients:
- 1 ½ cups buckwheat flour
- ½ cup almond flour
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- ¼ cup honey or maple syrup
- ½ cup unsweetened almond milk (or any milk alternative)
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- 1 cup fresh apricots, pitted and sliced
- ¼ cup sliced almonds (for topping)
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a medium bowl, mix the buckwheat flour, almond flour, baking powder, and salt.
- In another bowl, whisk together the eggs, honey, almond milk, melted coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Gently fold in the sliced apricots, ensuring they are evenly distributed in the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Sprinkle the sliced almonds over the top of the cake.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
This apricot and almond buckwheat cake is a light and fragrant dessert with a delightful combination of fruit and nuts.
The apricots add a juicy burst of sweetness, while the almonds bring a nutty crunch.
It’s a wonderful gluten-free option for anyone craving a naturally sweet and light cake with a lovely balance of flavors.
Orange and Poppy Seed Buckwheat Cake
This orange and poppy seed buckwheat cake combines the vibrant citrus flavor of fresh orange zest and juice with the delicate crunch of poppy seeds.
The buckwheat flour provides a nutty base, and the refreshing citrus elevates the flavor, making this a bright and airy dessert perfect for spring or summer.
Ingredients:
- 1 ½ cups buckwheat flour
- 1 tbsp poppy seeds
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- ½ cup honey or maple syrup
- ½ cup unsweetened almond milk (or any milk alternative)
- ¼ cup coconut oil (melted)
- Zest and juice of 1 orange
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a medium bowl, whisk together the buckwheat flour, poppy seeds, baking powder, and salt.
- In another bowl, mix the eggs, honey, almond milk, melted coconut oil, orange zest, orange juice, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and stir until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.
This orange and poppy seed buckwheat cake is light, fresh, and packed with citrus flavor.
The poppy seeds provide a slight crunch, while the orange zest and juice infuse the cake with a refreshing aroma. It’s a perfect dessert for a spring brunch or afternoon tea.
Zucchini and Lemon Buckwheat Cake
This zucchini and lemon buckwheat cake is a moist, refreshing dessert that combines the subtle flavor of zucchini with the bright, zesty flavor of lemon.
The buckwheat flour creates a hearty texture, while the zucchini keeps the cake tender and moist, making it a delightful and nutritious gluten-free treat.
Ingredients:
- 1 ½ cups buckwheat flour
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- 1 cup grated zucchini (squeezed dry)
- ½ cup maple syrup or honey
- ½ cup unsweetened almond milk (or any milk alternative)
- ¼ cup coconut oil (melted)
- Zest and juice of 1 lemon
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, mix the buckwheat flour, baking powder, and salt.
- In another bowl, whisk together the eggs, grated zucchini, maple syrup, almond milk, melted coconut oil, lemon zest, lemon juice, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
This zucchini and lemon buckwheat cake is light, fluffy, and full of flavor.
The zucchini keeps it moist, while the lemon adds a refreshing and tangy twist. It’s a delicious gluten-free option for breakfast, an afternoon snack, or a light dessert.
Cinnamon Apple Buckwheat Cake
This cinnamon apple buckwheat cake is a delicious and fragrant gluten-free dessert that combines tender apple pieces with the warmth of cinnamon.
The buckwheat flour adds an earthy base, while the apples provide moisture and natural sweetness, making this cake a perfect fall treat.
Ingredients:
- 1 ½ cups buckwheat flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- 1 cup peeled and chopped apples (about 1 medium apple)
- ½ cup maple syrup or honey
- ½ cup unsweetened almond milk (or any milk alternative)
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, combine the buckwheat flour, cinnamon, nutmeg, baking powder, and salt.
- In another bowl, whisk together the eggs, maple syrup, almond milk, melted coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Gently fold in the chopped apples.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.
This cinnamon apple buckwheat cake is full of cozy flavors and natural sweetness.
The apples and cinnamon pair beautifully together, making this cake perfect for cooler months.
It’s a gluten-free dessert that’s sure to satisfy your sweet cravings while offering a wholesome, comforting treat.
Pear and Almond Buckwheat Cake
This pear and almond buckwheat cake offers a sweet and nutty flavor combination with the juicy tenderness of pears and the richness of almonds.
The light, fluffy texture of the cake, thanks to the buckwheat flour, is complemented by the aromatic flavors of fresh pears, making it an irresistible gluten-free dessert for any occasion.
Ingredients:
- 1 ½ cups buckwheat flour
- ½ cup almond flour
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- ½ cup honey or maple syrup
- ½ cup unsweetened almond milk (or any milk alternative)
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- 2 ripe pears, peeled, cored, and chopped
- ¼ cup sliced almonds (for topping)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, combine the buckwheat flour, almond flour, baking powder, and salt.
- In another bowl, whisk the eggs, honey, almond milk, melted coconut oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until fully combined.
- Gently fold in the chopped pears.
- Pour the batter into the prepared cake pan and smooth the top.
- Sprinkle the sliced almonds over the top of the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.
This pear and almond buckwheat cake is a light, aromatic dessert that highlights the natural sweetness of pears and the rich texture of almonds.
The almonds add a wonderful crunch to each bite, while the pears keep the cake moist and tender.
It’s a delicious gluten-free dessert, perfect for any time of year.
Banana and Chocolate Chip Buckwheat Cake
This banana and chocolate chip buckwheat cake is a delightful and indulgent gluten-free dessert that combines the natural sweetness of ripe bananas with the richness of dark chocolate chips.
The buckwheat flour adds a hearty texture, making this cake both satisfying and delicious for anyone with a sweet tooth.
Ingredients:
- 1 ½ cups buckwheat flour
- 1 tsp baking powder (gluten-free)
- ½ tsp baking soda
- ¼ tsp salt
- 2 large ripe bananas, mashed
- 2 large eggs
- ½ cup maple syrup or honey
- ½ cup unsweetened almond milk (or any milk alternative)
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- ½ cup dark chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the buckwheat flour, baking powder, baking soda, and salt.
- In another bowl, mash the ripe bananas and whisk in the eggs, maple syrup, almond milk, melted coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Gently fold in the dark chocolate chips.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.
This banana and chocolate chip buckwheat cake is a flavorful, indulgent treat with a perfect balance of sweet banana flavor and rich chocolatey goodness.
The banana adds natural moisture and sweetness, while the chocolate chips provide bursts of chocolatey decadence.
It’s a gluten-free dessert that will appeal to both kids and adults alike.
Raspberry and Coconut Buckwheat Cake
This raspberry and coconut buckwheat cake is a vibrant, gluten-free dessert that pairs the tartness of fresh raspberries with the rich, tropical flavor of coconut.
The buckwheat flour provides a sturdy and flavorful base, while the raspberries add a burst of fruity goodness, making this cake a perfect treat for berry lovers.
Ingredients:
- 1 ½ cups buckwheat flour
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- 2 large eggs
- ½ cup maple syrup or honey
- ½ cup unsweetened almond milk (or any milk alternative)
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- ½ cup shredded unsweetened coconut (for mixing into the batter)
- ¼ cup shredded coconut (for topping)
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a medium bowl, combine the buckwheat flour, baking powder, and salt.
- In another bowl, whisk the eggs, maple syrup, almond milk, melted coconut oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until fully combined.
- Gently fold in the fresh raspberries and shredded coconut.
- Pour the batter into the prepared cake pan and smooth the top.
- Sprinkle the shredded coconut over the top of the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.
This raspberry and coconut buckwheat cake is a delightful dessert that balances the sweetness of coconut with the tangy, fresh raspberries.
The coconut adds texture and a touch of tropical flavor, while the raspberries burst with freshness in every bite.
This cake is perfect for summer or anytime you want a refreshing gluten-free treat.
