Wacky Buckwheat Spice Cake

A cheap, delicious snack cake that's not too sweet, and has a lower gluten content. Made with ingredients most have right on hand! Great with coffee, and creme fraiche or whipped cream - yum!


Recipes · Desserts · Cakes · Sheet Cake Recipes


Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 1 hrs 40 mins
Additional Time: 1 hrs
Servings: 9
Yield: 1 to 8 - inch cake

Ingredients

Ingredients List

  • ½ cup all-purpose flour

  • ½ cup buckwheat flour

  • ½ cup cornstarch

  • ¾ cup white sugar

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 ¼ teaspoons ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon ground allspice

  • ⅛ teaspoon dry mustard powder

  • 1 pinch ground black pepper

  • 1 tablespoon molasses

  • ¼ cup vegetable oil

  • 1 tablespoon distilled white vinegar

  • 1 teaspoon vanilla

  • 1 cup cold water


Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Whisk together the all-purpose flour, buckwheat flour, cornstarch, white sugar, baking soda, salt, cinnamon, ginger, allspice, dry mustard, and ground black pepper in a large mixing bowl.

  2. Stir together the molasses, oil, vinegar, vanilla, and cold water in a measuring cup. Make a well in the center of the dry ingredients; pour the wet ingredients into the well. Mix the batter together until just blended. Pour the batter into an ungreased 8x8 inch baking pan.

  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


Nutrition Facts (per serving)

Nutrition Facts
203 Calories
6g Fat
35g Carbs
2g Protein


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