Buckwheat Sponge Cake

For my cheat days and sweet cravings, I experimented making a simple yet delicious sponge loaf cake to find a healthier alternative to wheat and refined sugar cakes. This cake is made from Buckwheat and is both eggless and gluten-free.

If you do try this recipe, share it on Instagram and tag us. Follow us on @kpfoodheaven for latest updates on our recipes and posts!

Total cook time: 1 hour

Servings: 4


  • 150 gms buckwheat flour
  • 110 gms coconut sugar (or use 95 gms of granulated sugar)
  • 180 gms full fat plain yogurt
  • 30 ml water
  • 85 ml vegetable oil (or alternative such as olive oil or sunflower oil)
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate soda
  • 1 tsp vanilla extract


  1. Pre-heat the oven at 190 degree C.
  2. Weigh all the ingredients separately.
  3. Sieve the buckwheat flour, baking powder and bicarbonate soda.
  4. Mix the dry ingredients along with the coconut sugar and keep aside.
  5. In a separate bowl, whisk the yogurt, water and vegetable oil together.
  6. Add the vanilla extract and mix.
  7. Add the dry ingredients slowly to the wet mix and keep whisking.
  8. Once all the dry ingredients are added, mix it well until it forms a thick batter and there are no lumps.
  9. Grease a loaf tin using melted butter or oil.
  10. Pour the batter in the tin and bake for 30-35 minutes.
  11. Use a toothpick in the centre to check if it is baked through and if it comes out clean, it’s done.

Hope you enjoy this!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s