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Buckwheat and Jam Cake-feature-squares on a board with spoon and jam

Italian Buckwheat and Jam Cake

Italian Buckwheat and Jam Cake. 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.

  • Total Time: 40 minutes
  • Yield: 16 squares 1x


  • 350 g Greek yogurt
  • 120 g peanut (or sunflower) oil
  • 120 g coconut sugar
  • 1/2 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)


  1. 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.
  2. In a large bowl, mix the sugar together with the yogurt, oil, vanilla extract, milk.
  3. 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. 
  4. Pour the batter into the prepared baking pan and level the top with an offset spatula.
  5. Bake in the middle rack of the preheated oven for 25-30 minutes.
  6. Remove from the oven and let cool completely.
  7. 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.
  8. With the bread knife cut the cake into 16 squares.
  9. 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.

  • Author: Nicoletta
  • 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

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