A gluten-free strawberry buckwheat cake combines fresh berries, earthy flavors and a maple kasha crumble for a healthy dessert or snack.
this Strawberry Buckwheat Snack Cake One of my favorite things to come out of my kitchen lately! It’s soft, lightly sweet, filled with fresh strawberries, and a maple kasha crumble that adds a satisfying texture. The whole thing bakes up in about 30 minutes in a 9×13 pan and works just as well for breakfast as it does for dessert. Naturally gluten-free and easily made vegan!
It only takes one slice to see why I love this gluten-free strawberry buckwheat snack cake! It’s soft, fluffy and filled with sweet strawberries under a crisp maple kasha crumb.
A note from Kristen
A few weeks ago, D Birkett Mills I was sent a box of their Buckwheat products to try, and wow, the flour was noticeably fresher and more flavorful than what I usually grab off the store shelf, and had this deep, toasty quality out of the average kasha bag. Once we started cooking together, we couldn’t stop. This cake was one of the first things I made with them, and it’s a good example of what quality ingredients can really do. The kasha alone is worth slicing into pieces just to have on hand. I hope you love this recipe as much as I do. Happy eating!
~ Kristen
Key ingredient notes
A few quick notes on the most important ingredients. Find the full ingredients list and instructions Recipe card below
Kristen’s top tips
- Dry the cooked kasha before using it as a topping. Excess moisture will make it steamy instead of crisp.
- Once you’ve added the wet ingredients, mix the batter until just combined to keep the cake tender.
- Let the cake cool in the pan for at least 10 minutes before cutting. It will continue to set as it cools, creating cleaner slices.
Variations worth trying
- Swap the strawberries for blueberries, raspberries, blackberries or diced peaches.
- Fold 1/2 cup chopped pecans, walnuts or chopped almonds into the kasha topping for extra crunch.
- Add 1/2 cup of chopped dark or white chocolate to the batter for a richer treat.
- Stir 1 teaspoon of grated lemon or orange zest into the batter for a little brightness.
- Replace the cinnamon in the kash topping with cardamom, ginger, or pumpkin pie spice for a different flavor profile.
My favorite way to serve
- Enjoy warm or at room temperature with a cup of coffee or tea.
- Add plain or vanilla yogurt for an easy breakfast or snack.
- For dessert, serve with whipped cream, a dusting of powdered sugar, or a scoop of vanilla ice cream.
- Top with extra fresh strawberries and a drizzle of maple syrup for a little something extra.
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Previously published On Chandpunandyum
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