Gluten-Free Buckwheat Cake Recipe

Name: Gluten-Free Buckwheat Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup almond meal (175g); 1 1/2 cups buckwheat flour (200g); 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1 large orange, zest of; 1/2 cup orange juice; 2 teaspoons baking powder; 3/4 cup butter, at room temperature (175g); 1 1/4 cups sugar, divided (250g); 3/4 cup milk (180ml); 4 eggs, at room temperature, separated; 1 cup walnuts, chopped

Servings: persons

1 cup almond meal (175g)
1 1/2 cups buckwheat flour (200g)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 large orange, zest of
1/2 cup orange juice
2 teaspoons baking powder
3/4 cup butter, at room temperature (175g)
1 1/4 cups sugar, divided (250g)
3/4 cup milk (180ml)
4 eggs, at room temperature, separated
1 cup walnuts, chopped

1
Preheat oven to 350F and grease a 9-inch pan.
2
Mix almond meal, buckwheat, salt, cinnamon, orange zest and baking powder together.
3
In a separate bowl, beat the butter with 1 cup (200g) of sugar until fluffy. Beat in the egg yolks one at a time.
4
Stir in the dry mixture alternately with the milk, until everything is evenly combined.
5
In a separate bowl, whip the egg whites with 1/4 sugar (50g) until stiff. Stir in one quarter of this mixture with the cake batter to lighten it up, and then gently fold in the rest of the whipped egg whites with the cake batter.
6
Scrape batter into the greased pan, and smooth out the top.
7
Bake in the preheated oven for 50-60 minutes, until a knife inserted in the centre comes out clean (cover loosely with foil if the top is browning too quickly).
8
Cool for 10 minutes before loosening the cake from the pan, and then allow to cool completely.

1450

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup almond meal (175g), 1 1/2 cups buckwheat flour (200g), 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and more.

Yes, Gluten-Free Buckwheat Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Buckwheat Cake

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