A cheap, delicious snack cake that’s not too sweet, and has a lower gluten content. Made with ingredients most have right on hand! Great with coffee, and creme fraiche or whipped cream – yum!
Preparation Details
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 1 hr 40 mins
Servings: 9
Ingredients
- ½ cup all-purpose flour
- ½ cup buckwheat flour
- ½ cup cornstarch
- ¾ cup white sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ⅛ teaspoon dry mustard powder
- 1 pinch ground black pepper
- 1 tablespoon molasses
- ¼ cup vegetable oil
- 1 tablespoon distilled white vinegar
- 1 teaspoon vanilla
- 1 cup cold water
Steps
- Preheat an oven to 350 degrees F (175 degrees C). Whisk together the all-purpose flour, buckwheat flour, cornstarch, white sugar, baking soda, salt, cinnamon, ginger, allspice, dry mustard, and ground black pepper in a large mixing bowl.
- Stir together the molasses, oil, vinegar, vanilla, and cold water in a measuring cup. Make a well in the center of the dry ingredients; pour the wet ingredients into the well. Mix the batter together until just blended. Pour the batter into an ungreased 8×8 inch baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
