Ingredients1 h 40 m servings 203
- 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.
- 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.
- 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.
Per Serving: 203 calories; 6.4 35.4 1.6 0 272 Full nutrition
ReviewsRead all reviews 20
Because buckwheat is a very strong flavor, it needs strong spices. The flavor of this cake grows on you; at first I didn't care for it, but then I couldn't resist it! I ran out of cornstarch, ...
I didn't exactly have all the ingredients for this recipe, but even with substitution of maple syrup for molasses, 1/2 cup of whole cornflour+baking powder, five spice in place of all spice, and...
Great cake! The batter seemed very thin to me but it baked up perfectly. Spices were perfect. I also paired it with cream cheese frosting; cutting the cake in half to make two layers. It made a ...
Fantastic recipe! So quick to make, so moist, and so convenient in terms of having ingredients on hand. I didn't have buckwheat flour, but I did have wheat flour, and it turned out to be so yu...
I would give this 4 stars, but it earned an extra one for being such a hit with my husband and son! I doubled the recipe in a 9x13 pan and it was moist and had great flavor even though I didn't ...
This is amazing...so moist...so yummy..this might become a staple in our house.
very flexible tasty easy fast and inexpensive recipe. I am looking for a cream cheese frosting recipe for it now, and also a vegan frosting. great keeper
A definite winner. The cake was so moist and delicious - all without the saturated fat of butter, eggs, and shortening.