Italian Buckwheat and Jam Cake (gluten-free and egg-free). Sometimes all you need to satisfy that sweet craving is a nice jam bar. This recipe is made with buckwheat flour, so it is naturally gluten-free and has a lovely mixed berry jam filling.
Don't you just love the deep dark color of buckwheat flour? I also love the rich, nutty flavor it lends to baked goods, that pairs so well with a scrumptious jam.
Even though our blog does not follow a specific diet, I like to bake with different flours, and buckwheat flour is one that I sometimes use. Check out my muffins, cookies, galette crust. I also like to make pasta dough with it, like in this classic Italian dish.
Buckwheat flour, although having the word "wheat" in its name, is not related to wheat and is, therefore, gluten-free. Moreover, it is considered a healthier option because of its high mineral and antioxidant content, and its benefits which include improved blood sugar control.
All in all, everything with jam is a favorite of mine. From a simple toast with almond butter and jam to cookies and cakes filled with jam, you can say I simply love jam. In this buckwheat cake, the mixed berry jam provides a natural sweetness and a luscious filling. Buckwheat and jam cake is a cake that you can find in Northern Italy and one that we would eat for breakfast, snack, and dessert.
The main ingredients
- yogurt (I used Greek yogurt but you can use regular yogurt or plant-based)
- vegetable oil (I used peanut oil, feel free to use any kind)
- sugar (coconut sugar for me, you can use raw cane sugar or brown sugar)
- vanilla extract, pure
- milk, any kind, also plant-based
- buckwheat flour
- baking powder
- jam (try using a homemade jam or a high-quality one. I used D'Arbo's forest berries jam).
The batter is thick but spreadable. If you use Greek yogurt like me, you will need to add a couple of tablespoons of milk. Pour it into a 9-inch square baking pan, level the top, and bake it on the middle rack of the preheated oven.
Once baked, let it cool on a rack, then cut in half with a bread knife. Spread a nice layer of jam on the bottom half, cover with the top part and cut into 16 equal squares. Any berry jam marries wonderfully with the flavor of the buckwheat flour.
Can I freeze it?
In the end, if you think a whole cake is too much for you, freeze part of the cake before filling it with the jam. Then dust away. Italian desserts are renowned for that ethereal touch of icing sugar on top.
Square or round pan?
It's entirely up to you. Baked in a round pan makes this Italian Buckwheat and jam cake very elegant (and as you would find it in Italy). I liked the idea of turning it into jam bars, more casual and fun.
The jam filling really enhances the moistness of the cake while the texture is delicate and rich. It almost tastes chocolatey with a nice backdrop of nutty and pairs very well with the subtle tartness and sweetness of the jam.
If you are new to buckwheat flour, this jam cake is a good way to start. Enjoy!Print
- 350 g Greek yogurt
- 120 g peanut (or sunflower) oil
- 120 g coconut sugar
- ½ tsp vanilla extract
- 2 Tbsp milk
- 280 g buckwheat flour
- 16 g (1 package) baking powder
- pinch of salt
- mixed berry jam, for the filling
- icing sugar, for topping (optional)
- Preheat the oven to 350°F (180°C) and line a 9-inch square baking pan with parchment paper. Use clips to keep the paper in place.
- In a large bowl, mix the sugar together with the yogurt, oil, vanilla extract, milk.
- In another bowl, mix the flour, baking powder, and salt, then add to the wet ingredients, adding a little more milk if too thick. Mix gently until smooth.
- Pour the batter into the prepared baking pan and level the top with an offset spatula.
- Bake in the middle rack of the preheated oven for 25-30 minutes.
- Remove from the oven and let cool completely.
- Using a sharp bread knife, cut the cake in half creating two cake layers. Spread a generous amount of berry jam on the bottom half, then cover with the top cake.
- With the bread knife cut the cake into 16 squares.
- Dust with icing sugar and enjoy!
If you use plant-based yogurt and milk, this cake is also dairy-free and vegan.
You can freeze part of the cake before filling it with jam.
The cake keeps well in an airtight container for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, cakes
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Keywords: buckwheat flour, yogurt, jam, vegetable oil, italian, cake, dessert, healthy
I love baking and kneading dough because it takes me to a happy place in my soul.