- 1 cup flax meal
- 1 cup buckwheat flour
- 1 cup cornstarch
- 1/2 cup sucanat
- 1 cup white sugar (next time I will use all sucanat)
- 2 teaspoons baking soda
- 1 tsp salt
- 2 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp allspice
- 1/4 tsp dry mustard
- 2 Tb molasses
- 1/2 cup light olive oil
- 2 Tb white vinegar
- 2 tsp vanilla
- 2 cups cold water
Thankfully, we don’t have nut or egg allergies here, but I know many do so I’m sharing this recipe I found…and modified to suit our gluten-free needs. We love spice cake, and cake in general, so it’s great to be able to have our cake and eat it too even though we’re gluten-free. I made this for a family gathering today, and eaters of gluten loved it too.
I found this recipe on All Recipes, it’s called Wacky Buckwheat Spice Cake. It’s egg and nut free, and with some small modifications also gluten free. The title to my post is Allergy-Free*…but if you have a corn allergy you’ll need to substitute for the cornstarch. I know there are people out there that are allergic to virtually everything, but I think this seems like a recipe that would suit many with egg, wheat, gluten and nut allergies. I was so happy to find this, because all the recipes I’d found for buckwheat cake always included almond meal…which I never have because it’s kind of pricey. I’d wondered if ground flax would be a suitable substitute and decided that a family gathering was the perfect place to test out a new recipe.
The batter is thin, and seems like it would be too runny but it bakes up nicely. It fills the house with a delicious spicy aroma. And it tastes fantastic. The texture is different than regular spice cake, ground flax is not as fine as regular flour. It also calls for a couple pinches of black pepper, which did not sound good at all to me so I left it out. I topped it off with a creamy cream cheese frosting (add a couple spoonfuls of sour cream and wow is it yummy!), but it would be good by itself or topped with fresh whipped cream or a sprinkle of vanilla sugar, maybe even some fruit.
I doubled the original recipe and baked it in a 9″ x 13″ pan. Click on the link to go to the original recipe, what follows is how I made it…
Preheat oven to 350 degrees. Whisk together the dry ingredients in a large mixing bowl.
In a separate bowl, combine wet ingredients. Make a well in the center of the dry mixture and pour the wet ingredients into the well. Mix until just blended. Pour the batter into a 9″ x 13″ baking dish (the original recipe says ungreased, but I missed that and greased the pan with no ill effects).
Bake in the preheated oven until it passes the toothpick test, 30-40 minutes. Cool completely before frosting.