Eggless Buckwheat Cake (Kuttu Cake for Navratri, Gluten-Free Banana Loaf)
This eggless buckwheat cake is the Navratri cake I always wished we had. Navratri has always been an important festival in both my families, and at my parents’ home it mattered most. We all kept the fast, and every evening there was something different on the table to break it. But there was never a cake.
So this is my answer: a soft, moist buckwheat cake made with ripe banana, brown sugar and a crunchy walnut topping. No wheat, no eggs, and just one bowl. In India we call buckwheat flour kuttu ka atta, so you may know this as a kuttu cake. I first shared it on my YouTube channel in 2019.
And if you aren’t fasting, wherever you live, it’s simply a lovely gluten-free banana and nut loaf.
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What is Navratri, and why a buckwheat cake?
Navratri is a nine-night Hindu festival celebrated twice a year. Many families fast during these days and avoid grains like wheat and rice. Instead we cook with “vrat” (fasting) ingredients, and buckwheat flour is one of the most loved.
Despite its name, buckwheat isn’t wheat at all. It’s a seed, so it’s naturally gluten-free. It has an earthy, nutty taste that goes beautifully with banana, cinnamon and walnuts, which is why it makes such a good cake.
Ingredients for this buckwheat cake, and why each one is there
- Buckwheat flour (kuttu atta): the only flour in the cake. Find it in Indian grocery stores as kuttu atta, or in health food stores as buckwheat flour.
- Ripe banana: it replaces the eggs, keeps the cake moist and adds natural sweetness. The riper and spottier, the better.
- Brown sugar: its caramel flavour suits buckwheat much better than white sugar.
- Oil: keeps the cake soft for days.
- Curd (plain yoghurt): reacts with the baking soda to help the cake rise without eggs.
- Cinnamon and vanilla: warmth and aroma.
- Walnuts, cashews and raisins: crunch and little bursts of sweetness in every slice.
How to make eggless buckwheat cake (quick steps)
- Mash the ripe banana, then mix in the brown sugar and oil.
- Sift in the buckwheat flour, baking soda and cinnamon, add the curd and vanilla, and mix only until combined.
- Fold in the walnuts, cashews and raisins, and pour the batter into a lined loaf tin.
- Sprinkle the walnut and brown sugar topping, and bake at 180°C (350°F) until a toothpick comes out clean.
- Cool for 10 minutes, turn it out, and slice once it’s completely cool.
The full measurements, timings and printable steps are in the recipe card below.
My tips for the best buckwheat cake
- Use fresh flour. Buckwheat flour goes stale faster than wheat flour, and stale flour tastes bitter. Smell it before you use it.
- Sift the flour, soda and cinnamon together, so there are no lumps of soda in the cake.
- Mix only until combined once the curd goes in. Overmixing knocks out the air.
- Don’t skip the walnut and brown sugar topping. It bakes into a crunchy, caramelised crust.
- Check at 25 minutes. Ovens vary, so start testing with a toothpick early.
Substitutions
- Oil: ghee or melted butter work too.
- Curd: any plain, unsweetened yoghurt works.
- Nuts: use any mix you have, such as almonds or pistachios.
- Fasting rules: every family follows different vrat rules. If yours avoids vanilla, cinnamon or baking soda during fasts, check before you bake.
Buckwheat cake FAQs
Is this buckwheat cake gluten-free?
Yes, buckwheat has no gluten and there’s no wheat in this cake. If you’re baking for someone with coeliac disease, buy flour labelled gluten-free, as some is processed alongside wheat.
Can I eat it during the Navratri fast?
It has no wheat, maida or eggs, so many families eat it during the vrat. Rules differ from home to home, so check the ingredients against your family’s practice.
Why does my kuttu cake taste bitter?
Usually the flour is old. Buy a fresh packet and store it in an airtight jar in the fridge.
How do I store it?
Keep it in an airtight box for 2–3 days. It tastes even better the next day, once the banana flavour settles.
Can I bake it without an oven?
Yes. Bake it in a preheated cooker or kadhai (a deep Indian wok) on a stand, covered, on low heat. It will take a little longer, so start checking at 35 minutes.
If you bake this buckwheat cake this Navratri, or any time of year, I’d love to know how it turned out. Tag me on Instagram, @deepaliohri.
Eggless Buckwheat Cake (Kuttu Cake for Navratri)
Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F). Grease a 6" x 3" loaf tin and line it with butter paper.
- Mash the banana well with a fork in a large bowl.
- Add the brown sugar and oil, and mix well.
- Sift in the buckwheat flour, baking soda and cinnamon.
- Add the curd and vanilla, and mix until just combined.
- Fold in the walnuts, cashews and raisins.
- Pour the batter into the tin and level the top with a spatula or the back of a spoon.
- Sprinkle a mix of chopped walnuts and brown sugar over the top.
- Bake for 25–30 minutes, until a toothpick comes out clean.
- Cool for 10 minutes, loosen the sides with a knife, turn the cake out and peel off the paper.
- Slice and serve.
Video
Notes
- Use very ripe bananas for the best flavour and moisture.
- Use fresh buckwheat flour; stale flour tastes bitter.
- Baking for coeliac disease? Use flour labelled gluten-free.
- Every family follows different vrat rules. If yours avoids vanilla, cinnamon or baking soda during fasts, check before you bake.
- Keeps in an airtight box for 2–3 days.
Related Recipes You’ll Love
- Gluten-Free Chocolate Cake — another cake made without wheat, rich and fudgy.
- Eggless Dates & Carrot Cake — a moist, naturally sweetened loaf with dates and carrot.
- Eggless Mawa Cake — a soft, festive Indian cake for the season ahead.
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