Buckwheat Apple Ring Cake
Cakes don’t get much healthier than this Buckwheat Apple Ring Cake. On top of being completely vegan, it also happens to be free of gluten and refined sugar. Of course, it’s also absolutely delicious!
This Buckwheat Apple Ring Cake I originally created ages ago, in March of 2012 to be exact, after a friend had challenged me to “heatlthify” an apple cake recipe he’d found on the Internet.
I’d readily accepted his challenge and practically reinvented the thing… Not only did I manage to keep it vegan, like the original, but also made it gluten and refined sugar free. Indeed, the only ingredients in charge of bringing sweetness to this gorgeous ring cake are apples and raisins. Yet, it tastes plenty sweet to be enjoyed as dessert!
HA! I’m telling you, cakes don’t get much healthier than this one. Especially not cakes that taste this good! This one has a really dense yet surprisingly moist texture, and offers very pleasant and distinct notes of buckwheat, which remind me of my childhood’s breakfasts, when my dad used to make buckwheat pancakes for us. Paired with apples, it’s like a match made in heaven!
Oddly, though, since I’ve originally created that cake, many people have reported in the comments that the recipe didn’t work for them. I felt the need to retest it for myself, without changing a thing to the recipe. This is exactly what I did here, and it came out just as perfect, if not better than the first time.
At least now I’m reassured, and as a bonus, you get to have step-by-step pictures, which I didn’t do back in the days.
Oh, and I got to eat cake, too! And that, is never a bad thing!
When baking, it’s always best to start with a good mise-en-place, which means prep, measure and weigh all your ingredients before you start cooking or baking.
Your first step should be to preheat your oven to 350°F, then grease and flour a 9″ tube pan; you could use any flour you like to do that, but I strongly suggest that you use buckwheat flour in order to keep your cake gluten free.
Then, peel and core 4 baking apples — I used gala but feel free to use your personal favorite — cut them in half and then cut 2 of them into tiny little cubes and slice the other 2 as thinly as you can.
Next, grab a large mixing bowl and in it, combine the dry ingredients and whisk until fully incorporated. We’re talking:
- 1-1/2 cup buckwheat flour
- 3/4 cup almond meal, sifted
- 1/4 cup flaxseed meal
- 2 tsp gluten free baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt (I’m a huge fan of Himalayan salt)
While you’re at it, might as well measure your chopped pecans and raisins; you’ll need 1/2 cup of each.
Grab another mixing bowl and this time, combine the wet ingredients and whisk vigorously to combine. We’re looking at:
- 1-1/2 cup unsweetened applesauce
- 1 cup non-dairy milk of your choice
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- the zest and juice of 1 lemon
Alright now we’re all good and ready to go! Pour the wet ingredients right over the dry…
… and mix delicately with a wooden spoon or rubber spatula until just incorporated.
Throw in the cubed apples, as well as the raisins and chopped pecans, and fold them in delicately.
Transfer the batter into the prepared ring pan and spread it as evenly as you can.
Finally, arrange the apple slices around the cake, pushing them lightly into the batter.
Time to bake that cake! Place it on the middle rack for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.
Of course, the apples will have softened some, but they won’t have taken much coloration; just a slight little touch of golden brown…
Once it’s out of the oven, you’ll want to let your cake cool in the pan for 5-10 minutes, and then take it out of that pan.
To do that, lay a flat plate over the top of the pan and carefully flip the cake over onto that plate. Lift the pan off and place another flat plate over your cake and again, carefully flip it over so the nice, top side of the cake is back up.
Now sprinkle the top of your cake with a little bit more chopped pecans and a pinch of shredded unsweetened coconut, if desired.
This cake is equally good served warm or cold, so ultimately, the choice is yours! Leftovers should be kept in the fridge, though, seeing as how it contains no sugar to help preserve it at room temperature.
When ready, slice your cake up, and serve!
If you feel like indulging a little, or are in need a little more sweetness, drizzle a little bit of pure maple syrup on top; it goes perfectly well with it!
Buckwheat Apple Ring Cake
- 1-1/2 cup buckwheat flour
- 1/4 cup flaxseed meal
- 3/4 cup almond meal, sifted
- 2 tsp gluten free baking powder, see note*
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1-1/2 cup unsweetened applesauce
- 1 cup non-dairy milk of your choice
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- the zest and juice of one lemon
Add-ins and topping
- 4 large baking apples, (I used gala)
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 2 tbsp chopped pecans
- 2 tbsp unsweetened shredded coconut
- Preheat the oven to 350°F. Grease and flour a 9" tube pan* (use buckweat flour to keep the cake gluten free); reserve.
- Peel and core your apples, then cut 2 of them into tiny cubes and slice the other 2 as thinly as you can. Set aside.
- In a large mixing bowl, combine the dry ingredients and whisk until fully incorporated.
- In a separate bowl, combine the wet ingredients and whisk vigorously to combine. Pour over the dry ingredients and mix delicately with a wooden spoon or rubber spatula until just incorporated.
- Add the cubed apples, raisins and chopped pecans and fold them in delicately.
- Pour the batter into the prepared ring pan, spread evenly and arrange the apple slices around the cake, pressing them lightly into the batter.
- Bake on the middle rack for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow cake to cool in the pan for 5-10 minutes, then lay a flat plate over the top of the pan and carefully flip the cake over onto that plate. Lift the pan off and place another flat plate over your cake and again, carefully flip it over so the top side of the cake is up.
- Sprinkle with more chopped pecans and a pinch of shredded coconut, if desired.
- Serve warm or cold.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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*Editor’s Note: This post was originally published in March of 2012 and has since been completely revamped and updated with better wording and pictures. No modifications to the original recipe have been made.
78 Comments on “Buckwheat Apple Ring Cake”
Sonia, you can read my mind! I was craving apple cake for the past three days, but couldn’t find a recipe that is sugar free, grain free, gluten free, vegan and all those things. And I was too lazy to experiment myself. Now you delivered. Gotta love you for that!!!!
You think if I ha;lved the recipes it would work in a regular loaf pan?
That’s too funny Anja! It’s almost like you placed an order… 😉 I really wouldn’t see why half a recipe wouldn’t work. You might want to cook your loaf a little less longer though, but apart from that, it should work just fine!
Buckwheat is technically a seed, right? I was confused when I saw that it was grain-free, yet it had buckwheat flour. I guess I never classified that as a grain-free flour. LOVE this idea and I love buckwheat and apples together! (Buckwheat and strawberries is also great :))
Right on, Natalie! Buckwheat, amaranth and quinoa are seeds. Thanks goodness, that leaves me a little room to work with! Buckwheat and apples are indeed a match made in heaven. Never tried strawberries though… will definitely have to do that! Thanks for the the idea. 🙂
Buckwheat is a fruit from the rhubarb plant, turning it and grinding it after drying into flour…hence buckwheat. Also gluten and wheat free
This is wonderful. Love a cake that’s healthy and yummy! So pretty too!
Thanks a bunch Kim! You are so kind! 🙂
I can’t wait to try this. I’m really curious to see what you come up with in the next couple of weeks.
Hey, thank you Holly. Glad you like. And to be honest with you, I can’t wait either! 😉 I get the feeling that I will come up with all sorts of real good goodies. Hey, I think Lent can be a really good thing after all! 🙂
Wow…I have all of the ingredients in my hollow…echoing ..rather EMPTY Lenten cupboards!!!..Except no soy milk…I DO have buttermilk/kefir liquid…could this work?…Gorgeous presentation…No wonder you have no “Lent Deprivation Feelings” regarding this creation…Bravo!
I really wouldn’t see why not. In fact, if I hadn’t wanted to keep mine vegan, I’d have used buttermilk. I love using buttermilk in baked goods. Well, in fact, I love using buttermilk in all sorts of things. It just makes everything better, I find!
Oh, and thank you for your lovely comment, Donna. I truly appreciate! 😀
Must get buckwheat flour and make this *now*.
I love the sliced apple ring around the top; it really is a beautiful presentation!
Thanks Val! Very nice of you to say! 🙂
I saw this quickly before going shopping and put buckwheat on my list. I found it but for $10 a kilo, I didn’t get it. Does the cake taste like a whole wheat flour cake or does the buckwheat flour have a different taste? I’ll look online for a cheaper price. It’s a very pretty cake. 🙂
Well, if you don’t really want to keep it grain free, Erin, you could sub any other kind of flour. Can you get buckwheat groats where you are? It might be cheaper to buy the groats and grind your own flour? Buckwheat flour has a very distinctive, earthy taste… some even say it tastes like dirt (needless to day, these people usually don’t care much for it) but I happen to LOVE the taste of buckwheat. Guess you have to try it for yourself and see. Thanks for saying that my cake is pretty. I will let it know you said that! 😉 Oh, no, wait… it’s all gone. Oh well. I’m sure it knows! 😀 (and no, I am not crazy…)
But I do want to keep it grain free! If I can’t keep it grain free, I’m not making it. 🙂
I’ll look into the buckwheat groats. That’s a good idea so thanks!
OK, I am tooooooootally impressed! And I already know I love buckwheat flour and the texture doesn’t bug me at all even if it’s a little different, so I know this is awesome! I’ve used 100% buckwheat flour for things, and it’s good, but I bet this is way better with flax and almond meal. Not only did you make an amazing cake, it’s beautiful too! Love the apples on top 🙂
LOOL, thanks Heidi! I am truly, totally flattered! 😀
This sounds perfect!
Ok is it bad that even though I’m not hungry and it’s 22h11 right now, I have this urge to go to the kitchen and make this cake asap? This is so drool worthy and yet guilt free… And thanks to your recommendation store wise, I’ve got all the ingredients at home, including the sarrasin since I had the urge to make some crêpes breton style this morning!
I love to bake and not having any food restrictions except for an abhorence for butter ( I know, sacrilėge but I just hate the smell), I rarely find myself substituing ingredients or not indulging in decadent desserts. I just love the fact that your blog is teaching me to bake differently! So I owe you my thanks!
As a sidenote, do you think I could play around with the flours ( inverser les proportions d’amande et de sarrasin, ou substituer la farine d,amande avec celle de noisette ou de noix de coco)?
Hey Élise! Glad I could make you itch to bake a cake so late at night! I take that as quite the compliment!
Hey, no shame in not liking butter. All the better for you, in fact. I’m not a big fan of butter myself, but I have to admit that I sometimes find it really hard not to use it in baked goods. Mind you, I’ve been getting fairly good results so far, so I guess I’ve really learned to live without it.
As for playing around with flours, I guess it could be done. Of course, the end result would be slightly different, but should still work. Not sure I would completely switch buckwheat and almond, maybe just go half and half? As in up the almond and lessen buckwheat to come up to required quantity. I’ve never worked with hazelnut flour, but I’m guessing you could very well sub using a one to one ratio. As for coconut flour, this one is so absorbent, you would probably need to use a lot less, or adjust liquid accordingly.
Whatever you decide to do, please let me know how it turned out. I sure would appreciate that! +D
I just made it and it was delicious! This recipe is a definitely a keeper. The only problem is that I keep eating lol (I feel less guilty because it’s healthy— but still I need to stop before I eat the whole thing in one day.
I made very few adjustments: traded soy milk for almond milk; went with half/half buckwheat and almond meal, omited the lemon and went instead with almond and vanilla extracts. I didn’t have pecan, so I used roasted almonds instead. Oh and I ate it warm from the oven with almond butter on top! Yummy 🙂 (I still need to buy that dreamed about sturdy food processor, and then I will make all your homemade nut butters.. can’t wait 😀
Wow, you tried this already? That was quick! It is pretty good, isn’t it? Hard to stop eating it. I had to cut mine into presized servings so I wouldn’t constantly cut out a thin slice, just to munch on, you know… And now you got me craving more, especially with your “warm out of the oven with almond butter on top” comment! Oh my! I soooo can taste it!
So you used half buckwheat and half almond and it worked great? That’s really good to know. I bet almond and vanilla extract are fantastic in there too. I’ll have to keep that in mind for the next time I make it.
Hey, thanks for taking the time to leave your impressions and share your modifications Élise. I truly appreciate! 😀
When I saw the picture of your cake, I knew I had to make it asap. I am also following lent and trying to stay away from sugar so this is perfect. Plus, I had all the ingredients on hand! The batter came together very quickly but baking was another issue. I just pulled it out of the oven after 1h20mins and it is still kinda goey inside. I’m trying to figure out where I went wrong… I halved the recipe and used a loaf pan instead of a tube, perhaps that had something to do with it since the hole in the middle of the tube helps the cake bake evenly inside and out. Do you use store bought buckwheat flour or do you grind your own from whole buckwheat? What was the texture of the cake like when it came out of the oven. Was it completely firm to the touch, like a normal cake? Thanks in advance for your help. I can’t wait to try it again.
Yikes… I’m really sorry to hear you’re having issues with the cake and I wish I could tell you what went wrong, but unfortunately, I really have no idea. I did use storebought buckwheat flour and the texture of the cake, as it came out of the oven, was very firm to the touch, not soft or gooey at all. It is a very dense cake after all… Mine was in there for 45 minutes and quite frankly, I think that if I had left it for another 35 minutes, it would’ve burned! Maybe your oven would be the culprit? Maybe if you tried baking it at a slightly higher temperature, next time? Hope this works and happy to hear that you are willing to give this another try! Let me know how it went (fingers crossed that all goes well this time!!!)
This is my kind of cake! I love buckwheat flour cake and I am a sucker for almond flour and flax – this one is a winner!
So glad you like Nora! Hey, and it’s gluten free too, so you could make it without even making substitutions. Looks like we might have yet another point in common, you and I! 😉
i saw this cake and I knew! I have to make it for my mom’s bday!
but i dont really have buckwheat flour,flaxseed meal, and almond meal on hand. But I’ll be heading to whole food to look for it! Just a question if i cant find the buckwheat flour and almond meal can I sub it with all-purpose flour and oat flour? I dont really want to mess it up! and the amount of the ingrediets should be the same right?
lol sorry one more question! would 9″ cake mold be good enough for this recipe?
Well, that would make for quite a few adjustments, so I can’t tell for sure what the results would be. I don’t foresee subbing the flours as being a problem, and I would definitely go with a one to one ratio. I’m really not advocating the use of all-purpose flour though, so I would strongly suggest you at least use whole wheat… 😉 Besides, whole wheat would be more “true” to what the texture of this cake is supposed to be like. It is a very dense and heavy cake, after all.
As for using 9″ pans, I say you will most probably need to use 2 of them, so adjust baking time accordingly. I would start checking after 30 minutes…
Hope it all works out for you. Let me know how things went, I’d really appreciate! 🙂
well if using 9″ pans would make 2 of these cakes maybe i’ll just half the ingredients and make one 9″ cake! cuz it’ll be end up my mom and I eating them and we dont eat that much 🙂
and i’ll definitely let you know how things turn out if i sub with whole wheat flour for buckwheat 🙂
Alright! Thanks a bunch. Can’t wait to know how it went! 🙂
Oh, and for the record, I was the only one here going at that cake and it was gone in under a week… it’s that good! 😉
Hi Sonia! This looks absolutely heavenly and I LOVE the no-added sugar! I am wondering if I can substitute Millet flour for the Buckwheat flour in here? I am also planning to do the half flour/half almond meal that another fan (Elise) tried. Do you think I can get away with using half Millet flour? Don’t know if the densities and consistencies are the same of the two flours …. would that also keep most of the nutrition in this recipe? Can’t wait to try it! BTW, I still haven’t experimented with the Oatmeal Bake yet 😉
Hehe, Fahreen! Good to see you here! 😀
To be honest, I’ve never used millet flour in my entire life, but I don’t think that it would be a problem to use this instead of buckwheat, seeing as how gluten is not needed here, and this cake is extremely dense to start with… and I would imagine millet flour to have a rather dense consistency! And it wouldn’t make the cake any less nutritious, just different.
The one thing that it would change though, is that the cake would no longer be grain free, but if that’s not a concern for you, then by all means, I say you should totally go for it. I’m all for experimentation, you know! 😉
If you do try it, let me know how it turns out! I always appreciate that very much!
Oh Sonia, I am SO disappointed right now as I write this …. I tried the Apple Cake today and it did not turn out at all! I did half Millet Flour (according to Nora at Natural Noshings, you can easily substitute Millet for Buckwheat Flour) and half Almond Meal and followed everything else to the T. Oh, I did use walnuts and cranberries instead of Pecans and Raisins (don’t think that would matter at all). I baked it in an 11-inch springform round cake pan and baked it for 60mins (just because it kept looking too jiggly in the centre). It looked wonderful when it came out of the oven but a gooey mess inside as I cut into it! Do you suppose you really need to bake this in a bundt style pan? Or, did my apples release too much moisture? I did use fresh, crisp Braeburns (perfect for baking). Where did this go wrong? 🙁
REALLY? That is so strange. You are the second person so far to have tried this in a regular pan and have the cake fail on them… So maybe that cake absolutely has to cook in a tube pan… must be a question of heat conduction. I will have to test it myself, I guess… ‘cos I’m definitely all curious now! Mine was really far from gooey on the inside. It was really firm and dense, well, as the pictures pretty well depict, I think. I am truly puzzled.
I am extremely sorry to hear that it did not work out for you. Real sorry! 🙁
Thanks for your feedback … I was truly disappointed yesterday (and sad to throw all the expensive ingredients in the rubbish!) however these things happen. I am determined to try this again some day! 🙂 I wonder if you can make muffins of this batter? Hmm …..
This cake looks good. Really good. I’m wondering if some sort of caramel sauce made from dates (maybe with some pecans thrown in) might go well to drizzle on top and make it more like a dessert cake? Thanks for sharing 🙂
Caramel sauce made from dates? OMG, didn’t I think of that? I’ve been picking my brains for months now, trying to come up with a creative solution to make caramel sauce. Now I’m definitely on to something. Wow. Thank you so much for the inspiration, Diane! 😀
Oh, yay! It’s not something I was clever enough to think up myself – something in the back of my mind was telling me that I’d seen a recipe for ‘caramel’ made from dates on Pinterest a while ago. I haven’t tried it myself yet, but I’m certain it must be lovely, and I think it would go really well with this recipe of yours. I’ve dug out the link for you in case you’ve not yet seen it. http://vkreesphotography.com/apple-with-salty-medjool-caramel/ I can’t wait to try them both out together!!
Yum! Looks good! Thanks a lot for the link… it’s definitely something that I need to try! 🙂
I am so excited about trying this cake!!!! It looks awesome! However I have 2 questions….the first is that I am looking for “grain free” but isn’t buckwheat a grain? Because of my sugar level I was told grains turn to sugar and this is why I feel headachey, bloated and exhausted after eating them. Also, is there a way to modify this recipe for a regular baking pan? I don’t own a bundt mold Thanks!
Happy to hear that this cake tickles your fancy, Trish! To answer your questions, technically, buckwheat is not a grain: it’s actually a fruit seed that is related to rhubarb! It makes an excellent grain flour replacement in baked goods!
As for using a regular pan, 2 people have attempted it so far, with less than conclusive results, so I would strongly suggest investing in a bundt pan if you want to give this cake a try. Better spend your money on a pan that will last you than on ingredients to bake a cake that risks not turning out and ending up in the trash. 😉 I will have to run some tests at home and see if it can be made into a “regular pan” kind of cake.
If you do end up giving it a try, make sure you let me know how it turned out! 🙂
What a delectable challenge!
I would like to make this for my son’s 1st birthday cake! Do you have any tips/pointers/modifications if I made these cupcakes?
Hmmm… not sure how well this would work with cupcakes, Danielle. A few readers have tried making it in a standard, non funnel mold and the results have been rather inconclusive. I think you better stick with the Bundt cake… or maybe choose a different recipe if you really have your heart set on cupcakes! 😉
This sounds yummi! It says 1/4 flax meal, but it doesn’t say a measure? Cup?
That would be correct, Natasa. Thanks for mentioning the typo, I made the correction in the recipe!
just made this cake into 12 muffins! 35 minutes in the oven, perfectly done!
yummy and healthy snack for my family! thank you
Good to know, Melissa! Thanks a bunch for sharing the tip! 🙂
Hello Sonia, this cake looks amazing and yummy. I tried to make it today, however (I’m so sad), it did not want to cook from inside. All the ingredients were exactly as you said, didn’t change anything, i left it in 400 degree over for more than one hour…and it still not cooked from inside, plus it is very dark, nothing like the one on the picture 🙁
Please if you have any advice for me, I’d very much appreciate it. Thanks
I’m so sorry to hear, Majda, and I really don’t know what could’ve went wrong. However, you would have been better off lowering the oven temp as opposed to increasing it, and leaving the cake in the oven for a longer time…
Again, real sorry to hear the cake didn’t turn out for you. 🙁
Don’t you know how much coconut flour I need to use to replace almond meal? Don’t have almonds on hand. Thank you)
Dear Sonia, I would love to try this cake. From my experience, healthier cakes turn out to be dry. I was wondering what keeps this cake moist? Also, did you ever figure out whether it was possible to bake this cake in a non-ring pan? Thanks so much!
I wouldn’t suggest baking it in a non-ring pan… a few people have tried it and didn’t have much success.
Thanks! Also- from my first question, what keeps this cake moist?
The addition of apple sauce and a great bunch of apples helps a great deal! 🙂
A typo: “…you can make your own cornstarch at home using one part baking soda…”. I think you meant BAKING POWDER, not CORNSTARCH.
Hahaha! Oh my! Thank you so much for spotting that. I can’t believe that it stayed there all this time. All corrected now! 🙂
Could you please tell me what size tin you used – i can’t find any reference to size in the recipe (unless i’m missing something) Thanks
It’s 9″, Tricia.
I appreciate that this is an oil-free, no-added-sugar cake, but this cake is truly missing some sweetness.
That said, I might try making this again one day and blend a dozen or more Medjool dates to the soy milk to sweeten it up.
I tried making this recipe today and hadn’t read all the reviews till bottom, the cake had so much moisture and wasn’t cooking, I have to throw this away. Not sure if the liquid content on the recipe is incorrect?
Not sure what to say… did you also try baking it in a standard, non-tube pan? Looks like using a tube pan is not optional…
This looks delicious! Love apples 🍎🍏🍎
Ça l’air tellement bon!
I am a lover of your Paleo book and have almost worn out pages especially the carrot salad and crunchy broccoli salad among many other recipes! I applaud your entire journey changing to vegetarian lifestyle.
Imagine my surprise when I made the Buckwheat Apple Ring cake and it was such a taste disappointment. Beautiful, but lacking any sweetness to hide the cardboard flat taste. There was a lot of applesauce in the batter as well as raisins, but it’s not enough Also, needed a touch more salt. My husband won’t even eat it! I put some maple syrup on it, a small sprinkle of salt and stevia and that helped a lot! I guess I’ll be eating the rest of it indulging it with maple syrup. Cake required an additional 10 minutes for me too.
I’ve been Paleo for over five years, a health devotee for 40 years and now a certified Holistic Health Coach. All long enough to be fine without sugar. About how much maple syrup or honey would work in the recipe? Still a big fan of all your wonderful recipes!
I’m sorry to hear the cake is not to your liking, Madeleine. All taste buds aren’t created equal… There were 6 of us eating the cake here and we all found it to be plenty sweet. As for the cardboard taste you are referring to, it is probably that of the buckwheat flour. Perhaps you should experiment with different types of flour, and try adding some kind of sugar to the batter? Hopefully you’ll find a way to make it work for you…
I know the recipe was posted years ago, but I just tried it out today. The premise is great and sounds delish but it was really gooey after an hour in the oven. So do you think you could pull it up again but this time weigh the ingredients in grams. I think the problem is that measuring in volume (cups) is just too ambiguous and doesn’t work for some of us. Thanks!!!
I really don’t know what to say, Jak. Like I mentioned in the post, I had redone the recipe exactly as written when I updated the post, and it came out perfect again. And I do weigh my ingredients in grams as I measure in cups. Did you use a tube cake pan, like the recipe says? That’s the only thing I could see that would make the cake not work…
Yes! I did use a tube pan. And the finished cake looks a lot like yours…. but for some reason it didn’t cook properly! And since I didn’t see the ingredients in grams, If you do happen to figure out the weights I will definitely try it again. And I promise to post a picture! Thanks
The weights in grams are already posted. Simply select the “metric” option, instead of US Customary, and you’ll get to see them.
I just made this tonight. Still wet and gooey even after cooking 1 hour and 40 minutes. Very disappointed in that I just wasted all those ingredients. I followed your instructions to the “T”. Even used a 9” tube pan.
I’m real sorry to hear, Patty. I don’t know what to say. This recipe is a complete mystery to me… Works perfectly for me, every single time. I’m stumped.
Made this cake and did not like one bit
The texture came out like a mixed wet flour. Any pointers how to fix that?
Used exact proportions of the ingredients you recommended
I’m really sorry to hear, Shubha. Apparently this recipe isn’t to everyone’s taste. Buckwheat is fairly particular in texture and flavor. Maybe I should do a new version with a mix of different flours…
Hi , your recipe looks really good , so what you received since I can’t have any grains under any forms , nor any nuts under forms , so almond and flax seeds it is a no no for me, I can leave out the nuts unfortunately ? Please and thank you!
I meant replace not receive