This strawberry buckwheat snack cake has been one of my favorite things to come out of my kitchen lately! It’s soft, lightly sweet, studded with fresh strawberries, and topped with a maple kasha crumble that adds a satisfying texture. The whole thing bakes in a 9×13 pan in about 30 minutes, and it works just as well for breakfast as it does for dessert. Naturally gluten-free and can easily be made vegan!
A Note From Kristen
A few weeks ago, The Birkett Mills sent me a box of their buckwheat products to try, and wow, the flour is noticeably fresher and more flavorful than what I usually grab off the store shelf, and the medium kasha had this deep, toasty quality right out of the bag. Once I started cooking with both, I couldn’t stop. This cake was one of the first things I developed with them, and it’s a good example of what quality ingredients can actually do. The kasha crumble alone is worth making 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 ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.
Kristen’s Top Tips
- Pat the cooked kasha dry before using it as the topping. Excess moisture will cause it to steam instead of crisp.
- Once you add the wet ingredients, mix the batter just until combined to keep the cake tender.
- Let the cake cool in the pan for at least 10 minutes before slicing. It will continue to set as it cools, making for cleaner slices.
Variations Worth Trying
- Swap the strawberries for blueberries, raspberries, blackberries, or diced peaches.
- Fold 1/2 cup chopped pecans, walnuts, or sliced almonds into the kasha topping for extra crunch.
- Add 1/2 cup chopped dark or white chocolate to the batter for a richer treat.
- Stir 1 teaspoon grated lemon or orange zest into the batter for a bit of brightness.
- Replace the cinnamon in the kasha topping with cardamom, ginger, or pumpkin pie spice for a different flavor profile.
My Favorite Ways to Serve
- Enjoy warm or at room temperature with a cup of coffee or tea.
- Add a dollop of plain or vanilla yogurt for an easy breakfast or snack.
- Serve with whipped cream, a dusting of powdered sugar, or a scoop of vanilla ice cream for dessert.
- Top with extra fresh strawberries and a drizzle of maple syrup for a little something extra.
More Delicious Buckwheat Recipes You Might Like
You might also like these other buckwheat flour recipes →
Gluten-Free Strawberry Buckwheat Snack Cake with Maple Kasha Crumble
Ingredients
- 2 cups buckwheat flour
- 1/4 cup tapioca starch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 3/4 cups plain yogurt dairy or dairy-free
- 1/2 cup pure maple syrup
- 1/3 cup coconut oil or avocado oil
- 1 teaspoon vanilla extract
- 3/4 cup milk of choice
- 2 cups fresh or frozen strawberries roughly chopped and divided
- 1/3 cup medium-grind kasha
- Hot water for soaking
- 2 tablespoons melted butter or vegan butter
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- Pinch salt
Method
- Preheat the oven to 375°F. Line a 9×13-inch baking pan with parchment paper and set aside.
- Place the kasha in a small bowl and cover with hot water. Let soak for 10 minutes. Drain well and gently pat dry.
- In a small bowl, combine the soaked kasha, melted butter, brown sugar, maple syrup, cinnamon, and salt. Stir until evenly coated. Set aside.
- In a large mixing bowl, combine the buckwheat flour, tapioca starch, baking powder, baking soda, salt, and cinnamon. Mix well.
- Add the yogurt, maple syrup, oil, vanilla, and milk, then mix until smooth.
- Reserve about 1/2 cup of the strawberries. Fold the remaining strawberries into the batter.
- Transfer the batter to the prepared pan and spread evenly.
- Scatter the reserved strawberries over the top, then sprinkle the maple kasha crunch evenly over the batter.
- Bake for 30 minutes, or until the center is set and a toothpick inserted into the center comes out clean or with a just few moist crumbs.
- Cool in the pan for 10 minutes before serving.
- Slice into squares, serve and enjoy!
Notes
Store leftovers covered at room temperature for up to one day, or refrigerate in an airtight container for up to 4 days. The kasha topping stays reasonably crunchy even after refrigerating. This cake also freezes well – wrap individual squares and freeze for up to 2 months. Thaw at room temperature or warm briefly in the oven. Make it Vegan
To make this buckwheat cake vegan, simply swap the yogurt and butter for dairy-free versions of the same. This post was not sponsored but was inspired by the buckwheat products The Birkett Mills sent my way.
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
