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Maple Buckwheat Torte

Maple Buckwheat Torte

If you’ve had buckwheat pancakes with maple syrup, you know how well these flavors go together. Here is a little eggless torte that highlights this lovely combination.

Makes 1-9 inch torte.



  • 1/4 c softened butter
  • 1/4 c pure maple syrup
  • 1/4 c raw sugar
  • 1 tsp cider vinegar
  • 1 tsp maple flavored extract
  • 2 ripe medium bananas, chopped
  • 1 c plain yogurt or sour cream
  • 1 c buckwheat flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 c quick oats


  • 2 Tbsp softened butter
  • 2 Tbsp raw sugar
  • 1/2 c chopped walnuts
  • 1/2 c quick oats


  1. Preheat oven to 350 degrees F and generously butter a 9 inch spring form pan.
  2. In the large bowl of a stand mixer, cream the butter, maple syrup and sugar.
  3. Add vinegar, maple, chopped bananas, and yogurt. Beat a few minutes while mixing dry ingredients.
  4. Blend together the buckwheat flour, baking soda, baking powder, salt and oats. Add to mixture and blend about 2 minutes. Pour into prepared pan.
  5. In a small bowl, blend the topping ingredients together until crumbly. Scatter over the torte evenly.
  6. Bake 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack. Remove spring form sides and slide torte onto serving platter.

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