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A close-up of a sliced, dense strawberry buckwheat cake with visible pieces of strawberries and a golden-brown crust.
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Gluten-Free Strawberry Buckwheat Snack Cake with Maple Kasha Crumble

This gluten-free strawberry buckwheat snack cake is soft, tender, and studded with juicy strawberries, then finished with a crisp maple kasha crumble for a wholesome treat that's perfect for breakfast, snacking, or dessert.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 servings
Calories: 232kcal
Author: Kristen Wood

Ingredients

Strawberry Buckwheat Cake

  • 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

Kasha Crumble Topping

  • 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
US Customary - Metric

Instructions

  • Preheat the oven to 375°F. Line a 9x13-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.
    A ceramic bowl contains a mixture of spices and ground meat being mashed with a fork on a wooden surface, next to a freshly baked strawberry buckwheat cake.
  • In a large mixing bowl, combine the buckwheat flour, tapioca starch, baking powder, baking soda, salt, and cinnamon. Mix well.
    A large ceramic bowl with flour, ground spices, and strawberry buckwheat cake ingredients mixed together sits on a wooden surface.
  • Add the yogurt, maple syrup, oil, vanilla, and milk, then mix until smooth.
    A wooden spoon stirs thick, beige batter for strawberry buckwheat cake in a large ceramic bowl on a wooden surface.
  • Reserve about 1/2 cup of the strawberries. Fold the remaining strawberries into the batter.
    A mixing bowl of batter for strawberry buckwheat cake with chopped strawberries and a wooden spoon on a wooden surface.
  • Transfer the batter to the prepared pan and spread evenly.
    A baking dish lined with printed parchment paper filled with uncooked strawberry buckwheat cake batter sits on a wooden surface.
  • Scatter the reserved strawberries over the top, then sprinkle the maple kasha crunch evenly over the batter.
    A baking dish lined with parchment paper contains strawberry buckwheat cake batter, generously topped with pieces of fresh strawberries, ready to be baked.
  • 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.
    A baking dish lined with parchment paper holds an unbaked strawberry buckwheat cake mixture topped with chopped strawberries and brown oat crumble.
  • Cool in the pan for 10 minutes before serving.
    A close-up of a baked strawberry buckwheat cake in a parchment-lined pan, showing a golden brown, crumbly topping with visible strawberry pieces.
  • Slice into squares, serve and enjoy!
    A slice of strawberry buckwheat cake with a bite taken out sits on a speckled white plate with a fork, on a wooden table. More cake is visible in the background.

Video

Notes

Storage

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

Serving: 1square | Calories: 232kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 270mg | Potassium: 251mg | Fiber: 3g | Sugar: 14g | Vitamin A: 97IU | Vitamin C: 14mg | Calcium: 135mg | Iron: 1mg
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