Kimchi & Cornbread

Buckwheat Cake with Mixed Berry Jam

Cake, Uncategorized | April 6, 2017 | By

I love this cake! It’s not overly sweet, it’s gluten free, and it’s beautifully rustic looking.

There are many advantages to making this cake. First off, it’s gluten free as long as you are using a gluten free baking powder. Even if you don’t have gluten sensitivities this cake is easy to digest and a little lighter than a typical sponge.

Buckwheat helps maintain blood sugar levels. I’m not saying that this is a healthy cake, especially for diabetics, but if you know someone who has to have sweets this may not be a bad choice.

Buckwheat helps lower cholesterol and blood pressure. It contains important minerals and vitamins, disease fighting antioxidants, and a high fiber content. With all the health benefits it kind of sounds terrible, right? Trust me it’s not.

If you are using buckwheat for the first time then this consistency is going to throw you off. When making the sponge, the batter will have a cornbread-like consistency. It will seem like the flour is not absorbing the liquid. Don’t worry it will come together and bake up nicely.

The texture of the finished cake will take some getting use to. It’s no where near the gummy texture of a box cake. It’s crumb is more bread like and the texture is crumbly. Like all new things it will take a little getting used to but it’s totally worth it. 

This particular recipe is an adaptation of an Aimee Twigger recipe that I found on Pinterest. Her cake was beautiful! 

I hope you enjoy this recipe!


Buckwheat Cake with Mixed Berry Jam

Delicious gluten free cake using buckwheat flour.

Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes



  • 2 sticks unsalted butter softened
  • 1 cup granulated sugar
  • 1 1/2 cups buckwheat flour
  • 1 teaspoons vanilla
  • 2 teaspoons baking powder
  • 3 tablespoons milk

Whipped Cream

  • 1 pint whipping cream
  • 4-6 tablespoons powdered sugar

Mixed Berry Jam

  • 1 cup jam of choice


  1. Preheat oven to 350 F. Grease two eight inch cake pans and line with parchment paper.

  2. Mix buckwheat flour and baking powder in a bowl and set aside.

  3. In a large mixing bowl, cream sugar and butter until well combined.

  4. Add eggs one at a time until well combined.

  5. Add vanilla.

  6. Add the buckwheat flour mixture.

  7. Add the milk.

  8. Divide the batter evenly between the two cakes pans.

  9. Bake at 350 F for 25-35 minutes. A toothpick inserted in the center will come out clean when done.

  10. Let the cakes cool entirely before assembling.

  11. While the cakes are cooling make the whipped topping.

  12. In a clean mixing bowl, beat the the whipping cream until soft peaks form.

  13. Add the desired amount of powdered sugar and continue whipping until stiff peaks form.

  14. To assemble cooled cakes, place one cake on a dish. Top with a thin layer of the jam of your choice.

  15. Spread a layer of whipped topping on top of the jam.

  16. Place the second cake on top and repeat the jam and final layer of whipped topping.

  17. Enjoy!


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