Buckwheat cake
- Vegetarian
- Energy Kcal 826
- Carbohydrates g 116.2
- of which sugars g 74.9
- Protein g 10.4
- Fats g 35.5
- of which saturated fat g 19.74
- Fiber g 2.4
- Cholesterol mg 347
- Sodium mg 67
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 45 min
- Serving: 8
- Cost: Low
PRESENTATION
Pretty much everyone finds something to love in a buckwheat chocolate cake – families like how this moist gluten-free cake turns dessert into something both special and comforting, while chocolate fans get that familiar rich cocoa flavor with a new, nutty twist that keeps things interesting. The soft inside gives each slice a good bite, a little fluffy but never dry, with a subtle sweetness and deep color that looks great on the table. Since it’s a true gluten-free cake, even friends and relatives with dietary restrictions get to enjoy a real dessert that looks and tastes just like a traditional cake. Often you’ll see smiles with the first bite...the unique blend of buckwheat cake and chocolate tastes like a cross between a rustic treat and a classic chocolate cake, which means even folks who haven’t tried gluten-free baking love it (DELICIOUS is the best word for it). Parties, birthdays, or any quick get-together – this cake just fits in.
Families with busy schedules celebrate this gluten-free cake for being so reliable and friendly to different needs – it’s nice to have a homemade cake that works both for dairy-free guests and anyone looking for something homemade and not from a mix. Since this is a plant-based milk cake as well, home bakers can relax about allergies or dietary swaps, knowing it keeps full flavor. Nothing fancy is needed for serving: enjoy as a simple snack, bring it out for weekend brunch, offer thick slices after dinner, or serve on party plates at kids’ gatherings (great with fresh berries, nuts, or just a dusting of cocoa). The crumb stays moist, the edges look inviting, and there’s a chocolate aroma that fills the kitchen – hard to resist for kids and adults. For families searching for a dairy-free gluten-free dessert, this recipe gives confidence – it’s definitely a treat that turns any event into something special, no fuss, just smiles and lots of requests for another piece. Main thing? It works for nearly every occasion, every crowd, and keeps everyone feeling included at the table. Simple, great, and always welcome.
INGREDIENTS
- Buckwheat flour 2 ½ cups (300 g)
- Type 00 flour 0.8 cup (100 g)
- Sugar 1 ½ cup (300 g)
- Butter 1.3 cups (300 g) - soft
- Eggs 6 - medium
- Baking powder 3 ½ tsp (16 g) - (1 packet)
- Vanilla bean 1
- for the filling
- Jams 1 ¼ cup (400 g) - of red currant
- for the decoration
- Powdered sugar to taste
How to prepare Buckwheat cake
Separate the yolks from the whites; in the mixer, cream the butter with half the sugar and the vanilla bean seeds until you get a creamy and white mixture 1. If you don't have a mixer, proceed the same way by placing sugar and butter in a large bowl and beating them with electric beaters. Combine the flours with the baking powder in a bowl (2-3).
Sift the dry ingredients and collect them in a bowl, then set them aside 4. Add the yolks, one at a time, to the butter and sugar mixture in the mixer 5, and work for at least ten minutes or until you get a very soft and frothy cream 6.
Transfer the butter-sugar and egg mixture into a clean bowl and add the sifted flours 7, mix everything gently with the help of a spatula 8.
Beat the egg whites with a pinch of salt and the other half of the sugar, adding it little by little. Gently fold the stiffly beaten egg whites 9 into the mixture, a little at a time, with a movement from bottom to top.
Butter and flour a 11-inch round mold and pour in the batter 10; bake in a hot oven at 356°F for 45 minutes; check the baking by inserting a toothpick into the center, which should come out dry.
Let it cool for about ten minutes in the mold and then turn it out onto a cake rack; once the cake is completely cold, cut it in half horizontally with the help of a bread knife; pour the lingonberry jam into the center 11 and gently spread it to the edges using a flat spatula 12.
Carefully take the other base of the cake and gently place it on top of the jam-spread one (13-14). Dust with plenty of powdered sugar and serve.15