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Apple Buckwheat Cake

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Dry Ingredients
1/4 cup Buckwheat Flour
1/3 cup All-Purpose, Unbleached Flour
1/3 cup Almond Flour
1/3 cup Whole Wheat Pastry Flour
1/2 tsp Baking Powder
1/2 tsp Kosher Salt
Wet Ingredients
1 stick (8 tbsp), softened Organic Unsalted Butter
1/2 cup Pure Cane Sugar
1 large Organic Egg
1 tsp Pure Vanilla Extract/Paste
1/4 cup Milk (I use Almond Milk)
2-3 Organic Apples (I used Green & Red)
1 tbsp Turbinado Sugar
Powdered Sugar

Apple Buckwheat Cake

Warm and crumbly apple cake with the added benefits of buckwheat flour!

  • 45 minutes
  • Serves 8
  • Medium


Apple season signifies cooler weather, fall harvest, and holiday food feasts with family and friends! This also happens to be my 100th recipe post and what better way to celebrate than with a cake!

Last year, I started experimenting with buckwheat flour and still have so much flour left over. This recipe was created around the buckwheat flour and of course, the beautiful apple.

As I am a huge fruit lover, I’m all about the right cake to fruit ratio. To me that means 50/50. This is my personal preference but you can adjust to your liking of course! You can double to cake batter and use the same amount of apples, or simply use less apple and a smaller cake pan!



Preheat Your Oven to 375F

While the oven is preheating, get all of your ingredients ready and grease your cake pan with butter and set aside.

If your stick of butter is not softened, add the butter to a bowl and microwave in 10 second increments (about 3 times) until it is softened.


Mix Dry Ingredients

In a large bowl, combine all of the dry ingredients and mix well with a whisk or fork then set aside.


Mix Wet Ingredients

In another large bowl, cream together the butter and sugar using a standing mixer with the paddle attachments or your hand-held electric mixer. Mix until it is a pale yellow and well combined.

Next, add the egg, milk and vanilla and mix for 2-3 minutes. Your mixture will curdle but that is fine!


Combine Wet & Dry

Pour the wet mixture into the dry and combine using a wooden spoon or rubber spatula. Fold the mixture together until the dry mixture has fully absorbed the wet. Do not over mix.

Next, pour the mixture into your greased cake pan and even the top with your spoon or spatula.

Wash and cut your apple into 1/2 inch thick rings, then using a paring knife, remove the core with the seeds from each slice, creating whole in the middle of each apple slice. You want about 9-10 slices of apple.

Top the cake with the apple slices. Create any pattern or design your heart desires!

Lastly, top the cake with some turbinado sugar for crunch.


Bake The Cake

Bake the cake at 375F for 25-30 minutes. The top should be golden brown and crunchy. You can insert a toothpick and if it comes out clean, your cake is done!

If you plan on adding some powdered sugar, allow the cake to cool for 10-15 minutes, otherwise the powdered sugar will melt immediately and you won't be able to see it.


Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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2 Comments Hide Comments

Thank you for sharing this recipe! I have been baking for over 30 years and in all that time I’ve never had an apple cake as delicious as this. So simple, and absolutely divine!!! I love buckwheat flour but have only ever used it for bread. What a wonderful idea to pair it with apples! I topped the cake with thin wedges because my apples weren’t uniform enough to get nice rings from them, but other than that I followed your recipe exactly and ended up with The Perfect Cake. My husband has already requested it again! Next time I think I will double the recipe and bake it in a 9×13″ pan – maybe then it will last longer than 10 minutes. 😀

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