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!

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 203 Calories

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground ginger
• 1 ¼ teaspoons ground cinnamon
• ¾ cup white sugar
• 1 tablespoon distilled white vinegar
• ½ teaspoon ground allspice
• ¼ cup vegetable oil
• ½ cup all-purpose flour
• ½ cup cornstarch
• 1 pinch ground black pepper
• 1 tablespoon molasses
• 1 cup cold water
• 1 teaspoon vanilla
• ½ cup buckwheat flour
• ⅛ teaspoon dry mustard powder

Recipe Instructions

Step 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.

Step 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.

Step 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.