Gluten-Free Buckwheat Ginger Plum Cake

A nostalgic treat inspired by family, tradition, and the rich flavors of Japan

This recipe is close to my heart. My great-grandfather was from Nagano Prefecture, a region in Japan famous for its soba (buckwheat) noodles. Growing up, I watched my grandfather savor buckwheat noodles and sweets with deep appreciation. It became a symbol of comfort and tradition in our family. Inspired by those memories, I created this buckwheat ginger plum cake—something I think he would have truly enjoyed.

Buckwheat flour has a naturally nutty flavor that pairs beautifully with the warmth of ginger and the sweet-tart brightness of ripe plums. This simple, wholesome cake is gluten-free, fragrant, and not overly sweet—perfect for teatime or a cozy afternoon snack. I hope it brings a little warmth and heritage to your kitchen too.

gluten-free buckwheat ginger plum cake

Ingredients:

<Serves: 9-inch round cake pan>

3 ripe plums, sliced into 1/2-inch wedges

120g (about 8.5 tbsp) butter, softened

2 tbsp honey

2 eggs

1/2 tsp grated ginger

100g (approx. 3/4 cup + 2 tbsp) buckwheat flour

20g  (approx. 3 tbsp) almond flour

1/2 tsp baking powder

Pinch of sea salt

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan with butter or line with parchment paper.

   
   

2. Wash the plums and cut into ½-inch wedges. Set aside.

   
   

3. In a large bowl, whisk together the softened butter, honey, eggs, and grated ginger until smooth and well combined.

4. In a separate bowl, mix the buckwheat flour, almond flour, baking powder, and salt.

5. Add the wet ingredient (3) into the flour and mix well until everything is evenly moistened. Add the dry ingredients into the wet mixture and stir until just combined—do not over mix.

6. Gently pour the batter in the pan. Arrange plum wedges over the batter. Pour the batter into the prepared pan and gently press the plum wedges on top in a circular pattern.

7. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Let cool in the pan for 10–15 minutes before serving. Enjoy warm or at room temperature.

Posted on September 23rd, 2019