Gluten Free Buckwheat Cake with Mixed Berry Jam | Kimchi & Cornbread

Mix baking powder into buckwheat flour and set aside.

Cream softened butter and sugar together.

Add eggs one at a time to the butter and sugar mixture.

Switch to the cake batter attachment and slowly incorporate the buckwheat flour and baking powder mixture.

Add vanilla extract to the mixture.

Scrape the bottom of the bowl to ensure everything is mixed in well.

Preheat oven to 350°F.

Grease two 8-inch cake pans and line the bottoms with parchment paper.

Divide the batter evenly between the two cake pans.

Bake in the preheated oven for 25 to 35 minutes, checking for doneness with a toothpick.

Remove cakes from the oven and let cool for about 20 minutes.

Assemble the cake by placing a thin layer of mixed berry jam on the first layer.

Spread whipped cream over the jam layer.

Place the second cake layer on top and add more mixed berry jam.

Top with the remaining whipped cream.

Equipment Needed

Spice Level:

Dietary

Allergens