Buckwheat Berry Striped Cake

My 10 year old son made this today. He baked it for 25 minutes and the toothpick came out clean. It looks wet on top, but is cooked through.

Hi Melissa,
My husband has celiac disease, so we maintain a gluten-free household. I often make silver dollar pancakes with 100% buckwheat flour, topping the silver dollars with fresh blueberries, and a drizzle of honey.
My question re: this cake recipe, to you and other readers: any suggestions for the best gluten-free flour(s) to replace the all-purpose and wheat flours?
In the meantime, I will try making the cake by doubling up the buckwheat and almond flours.
Thanks!

I whipped this up this afternoon. For the wet ingredients, I opted for the yogurt. I did not change anything. At 30 minutes, the cake was still wet in the middle. Put it in another 10 minutes and it's still not done. I used a 10" pan. The actual batter was thick. My oven has been baking everything else with normal bake times. Curious why my bake time is so different from the recipe. Any thoughts from other bakers?

My daughter is allergic to buckwheat. What would you substitute?

This works well adapted to be gluten-free. Swap out the AP and WW flours, replace with 0.5 cups rice flour and 3 tbsp of tapioca starch.

I haven't made this cake, but I make other cakes from Melissa's catalog of amazing cake recipes with "Bob's Red Mill 1to1" and it works perfectly well as a wheat substitute and is true to its name.

Experienced cook and baker here, with a French bent. Made this cake today and was bowled over with the result. 25 mins at 375 in an 11 inch tart pan, prepared as indicated, and it was perfect. Not too sweet, perfect crumb, moist but holds together, delicate but meaningful texture, and flavorful because of the buckwheat flour. Will be making it often with other fruits. [I used buttermilk.]

My daughter and I baked the cake this afternoon. It's ridiculously good. The crumb is surprisingly light, given that the cake includes whole wheat and buckwheat flours. We'll be making this all summer with different fruits.

I don't have a tart pan with a removable bottom. I have a springform pan that I use for cheesecake, as well as a tart pan without a removable bottom. Which would you suggest I use? Thanks.

My mom is gluten free due to celiac/intolerance as well. She likes the King Arthur Flour mix, I think it's a blend that comes pretty close to regular flour. When she makes a cobbler, she follows a regular recipe and subs in the gluten free King Arthur mix for the regular flour.
I bake a lot, and I find that it does a pretty good job. It doesn't work for all recipes, but I think it would work for this one, since there are other flours in the cake, and you are only subbing the one item.

Easy, beautiful, delicious. 2 mistakes I would repeat: 1) used frozen butter, chopped into tiny pieces, added to the food processor w the sugar/vanilla for a few minutes prior to blending (prevented the batter from becoming greasy on a very hot day); 2) mistakenly used 1/3 cup of buckwheat and then corrected the white flour to 1/4 cup to keep the total flour volume correct. The extra buckwheat was delicious, and I like keeping the level of white flour lower. (I used whole yogurt.) Fabulous!!!

I substituted 30 grams blue corn flour for the buckwheat (living in New Mexico, that was in my cupboard, not buckwheat). Added the grated zest of 1/2 a lemon and topped with stripes of fresh blueberries, blackberries, and a few frozen raspberries as the center stripe. Cooked 25 minutes in a 10" springform pan. It was perfect, but next time I'll up the quantity of zest.

Made it again this morning using hazelnut flour instead of almond (53 grams; cut back on the all-purpose), and whole-milk yogurt for the dairy. I made concentric circles alternating strawberries, blueberries, raspberries, and blackberries so everyone would get all the different fruits. Sprinkled a little piloncillo on top before baking for 30 minutes exactly. Light and fluffy. Even better than before! No need for additional sugar topping or whipped cream. Four people ate almost the whole cake.