*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 so made up the difference with flour and it turned out fine! Thanks for the recipe!
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 the additon of orange peel this recipe was forgiving enough to work even with the changes
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 yummy. I made this in a tube pan and it was a great breakfast cake to have with coffee on my husband's birthday.
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 have any vanilla.
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 pretty bar shaped cake. Sweetie loved it!!!