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RECIPE: Gluten-Free Cake with Hazelnut and Buckwheat


Throughout the last year I have tried quite a lot of different ways of eating. After I have been diagnosed with Acid Reflux last year, I had quite some issues with digesting most of the Food I ate. I had several Check-ups at several different doctors and after I ate low carb for 4 weeks and at least some of my symptomps have been cured, I went for a Check-up again and this time I went to test out allergic reactions and (drum roll please!) I am allergic to gluten, or at least my body has major problems to digest it, so the past two weeks I ate gluten-free (mostly). I have to admit that I made some exeptions and actually it was totally okay, so I guess it depends on the amount of gluten.


Long story short, my aunt was here to visit the Family and I mean a Family get-together without a cake does not exist. Therefore, I baked a gluten-free one, so that I can have a piece (or two) aswell. Everybody loved the cake and although it was baked with buckwheat flour, the cake tasted as delicious as a “normal” cake and nobody even recognized that it was baked with an alternative flour. Especially the combination of hazelnuts and the buckwheat flour, which has a slighty nutty taste, and cranberry jam was absolutely delicious. The next time I will bake the cake I will try it with raspberry jam. I guess this will taste equally yumy. The only Thing that my dad was a Little bit dissapointed with, was that the cake had no chocolate frosting on top. So in order to prevent dissapointed dads, you can also do a chocolate glaze on top.

You will Need for one cake:

x 200g butter
x 200g sugar
x 200ghazelnuts
x 6 eggs
x 1 pckg. of baking powder
x 250g Buckwheat flour
x a dash of milk
x 50 ml of rum or amaretto
x 150g cranberry or raspberry jam


Preheat your oven to 160C°. In a bowl cream together the butter and sugar until the mixture is pale and fluffy. Meanwhile seperate the eggs and add the egg yolks to the butter mixture. Mix until well combined, then add the flour, baking powder and the hazelnuts, mix and then add the rum and the dash of milk. In another bowl whisk the egg whites until stiff and fold it under the “main mixture”. Prepare a tin with some butter and parchment paper and fill in the dough. Bake for around 35-45 minutes or until a toothstick comes out clean. Let the cake cool down for some time and then cut it into half. Spread on the jam and put it back together. If you want you can add a chocolate glaze, otherwise I would just eat some whipped cream with it. Enjoy!



2 thoughts on “RECIPE: Gluten-Free Cake with Hazelnut and Buckwheat

  1. Pingback: RECIPE: Gluten-Free Cake with Hazelnut and Buckwheat — – SEO

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