Enjoy a slice of this moist buckwheat apple cake, rich with butter and brown sugar, perfectly balanced by the tartness of fresh apples. Ideal with your morning coffee or tea!
I love making dessert with leftover garden fruit and this recipe is perfect for using up apples! My other favorite fruit recipe is this delicious cherry crumble with gluten-free flour.
I especially love the flavor of buckwheat in baked goods and I've already created buckwheat yeast bread, buckwheat sourdough, fluffy flatbread with buckwheat flour, and thin buckwheat wrap recipes for you to try!
If you have a sweet tooth, check out my chocolate cake with buckwheat flour, buckwheat oatmeal raisin cookies, buckwheat shortbread, buckwheat flour pumpkin muffins, and buckwheat sourdough pancakes.
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Ingredients For Buckwheat Apple Cake
- Buckwheat flour - use light or dark type.
- Brown sugar - use either light or dark brown sugar.
- Apples - you can use any apples, for a tarter flavor use Granny Smith, for a sweeter bite use Pink Lady or Fuji. I use my garden apples for this cake and my buckwheat apple muffins!
- Butter - make sure it is softened.
- Eggs - use medium or large ones and make sure they are at room temperature.
- Baking powder - check if your baking powder is gluten-free.
See the recipe card for quantities.
Substitutions
- Buckwheat flour - you can use another gluten-free flour type although it will affect the flavor.
- Eggs - you can use aquafaba (water from canned or boiled chickpeas) instead.
- Butter - use coconut oil instead.
- Brown sugar - you can use granulated sugar or coconut sugar instead. I haven't tested this recipe with honey/maple syrup but you can give it a try!
- Apples - you can use plums, pears, cherries, or any other fruit of your choice instead.
Instructions
Start preheating the oven to 350F/175C. Grease a medium-small size baking dish and set aside.
Peel and core the apples, then slice them into bite-size pieces and set aside.
Cream the softened butter with brown sugar in a large mixing bowl using an electric mixer until light and creamy (about 3-5 minutes).
Add the room-temperature eggs one at a time and incorporate them with a mixer until the dough is smooth.
If your eggs are even slightly cold, your mixture will curdle as you see in the picture.
While curdling takes away from the fluffiness of the cake, you can still you the batter for baking.
Mix all of the dry ingredients in a separate medium-size bowl and whisk to combine.
Add the wet and dry ingredients together and mix with a whisk until incorporated. Don't overmix!
Finally, fold in the apples with a rubber spatula.
Transfer the buckwheat cake batter to the greased baking dish and smooth out the top with a spatula.
Place the dish into the preheated oven at 350F/170C. Bake the cake for 40-45 minutes or until a toothpick comes out clean. Enjoy!
Tip!
Dust with some powdered sugar for presentation!
Storage
Store buckwheat apple cake in an air-tight container in the fridge for 3-4 days or freeze it for up to 3 months.
To freeze, simply place the cake into a freezer-friendly container and put it in the freezer. To defrost, pop the cake into a microwave for a minute or two!
FAQ
Yes, you can! The recipe will stay the same unless you are using coconut flour. In that case, you might need to reduce the flour to 30-40 grams.
Yes, you can add pear, cherries, or any other fruit you like.
Refer to the "Substitutes" section for the answer.
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Moist Buckwheat Apple Cake
Ingredients
- 400 grams chopped apples ripe or unripe
- 76 grams softened butter, use coconut oil for dairy-free
- 75 grams brown sugar, light or dark.
- 2 medium/large eggs, room temperature. Use 60g plant based milk + 2tsp ground flaxseed for a vegan version.
- 1 teaspoon vanilla
- 120 grams buckwheat flour, light or dark
- 1 teaspoon baking powder, gluten-free
- 2 teaspoon cinnamon
- a pinch of salt
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Instructions
- Start preheating the oven to 350F/175C. Grease a medium-small size baking dish and set aside.
- Peel and core the apples, then slice them into bite-size pieces and set aside.
- Cream the softened butter with brown sugar in a large mixing bowl using an electric mixer until light and creamy (about 3-5 minutes).
- Add the room-temperature eggs one at a time and incorporate them with a mixer until the dough is smooth.If your eggs are even slightly cold, your mixture will curdle as you see in the picture.While curdling takes away from the fluffiness of the cake, you can still you the batter for baking.
- Mix all of the dry ingredients in a separate medium-size bowl and whisk to combine.
- Add the wet and dry ingredients together and mix with a whisk until incorporated. Don't overmix!
- Finally, fold in the apples with a rubber spatula.
- Transfer the buckwheat cake batter to the greased baking dish and smooth out the top with a spatula.Place the dish into the preheated oven at 350F/170C. Bake the cake for 40-45 minutes or until a toothpick comes out clean. Enjoy!
Scotty Gladstone says
Do you have an air fryer version of this recipe? Thanks!
Natasha Levai says
Hi Scotty! No, I am not an air-fryer user, so can't advise you on that!
Gabriele says
Thank you, good recipe! Even though my dough was like a wet sand... maybe because of buckwheat flour brand? But still delicious 🙂
Harp says
Yummy! I made this for my father’s birthday. It was a bit awkward putting the mix into the baking dish, so I might cut the apples smaller next time. My cake looks much darker, must be the kind of buckwheat I have. Overall it turned out great. Thank you!
SueEllen White says
what is a medium/small baking pan....6" , 8" ...?
Natasha Levai says
8" will work great!
Natasha Levai says
This is a great cake to make with your leftover buckwheat flour and apples!