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Cake made with rice, millet and buckwheat flour Calories
Cake made with gluten-free grain flours
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 slice (medium) of Cake made with rice, millet and buckwheat flour (60 g) has 216 calories. That works out to 360 calories per 100 g. It contains 33.2 g of carbs, 3.7 g of protein, 7.7 g of fat and 1.7 g of fiber. Its 0.3 mg of Manganese covers 14% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Cake made with rice, millet and buckwheat flour Nutrition Facts
Selected: 1 slice (medium) · 60 g
216
KCAL / 60G
Carbs
33.2g
· 12% DV
Protein
3.7g
· 7% DV
Fat
7.7g
· 10% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 61% · Protein 7% · Fat 32%
Cake made with rice, millet and buckwheat flour nutrition facts table · 1 slice (medium) (60 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 216 kcal | |
| Total fat | 7.7 g | 10% |
| Saturated fat | 2.04 g | 10% |
| Trans fat | 0.05 g | |
| Sodium | 168 mg | 7% |
| Total carbohydrate | 33.2 g | 12% |
| Fiber | 1.7 g | 6% |
| Protein | 3.7 g | 7% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Slice of Cake made with rice, millet and buckwheat flour?
| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 60 g | 216 kcal |
| 1 piece (small) | 28 g | 101 kcal |
| 1 slice (thin) | 35 g | 126 kcal |
| 1 slice (thick) | 85 g | 306 kcal |
| 1 serving (medium) | 90 g | 324 kcal |
| 1 cup (diced) | 95 g | 342 kcal |
| 100 g | 100 g | 360 kcal |
| 1 piece (large) | 110 g | 396 kcal |
| 1 serving (large) | 140 g | 504 kcal |
Calculated from 360 calories per 100 g.
Frequently Asked Questions About Cake made with rice, millet and buckwheat flour
How do you make a cake made with rice, millet and buckwheat flour?
Combine the three flours with eggs, a dairy ingredient, sugar, fat and a raising agent to make the batter. Mix the dry ingredients first, then stir the batter just until combined. Bake in a prepared pan until a skewer inserted in the centre comes out clean.
What does a cake made with rice, millet and buckwheat flour taste like?
A cake made with rice, millet and buckwheat flour tastes mildly grainy, with a distinctive earthy note from the buckwheat. The flavour can be stronger than that of a plain wheat-flour cake; vanilla, cocoa, cinnamon or fruit pairs well with it.
Is buckwheat actually wheat in a cake made with rice, millet and buckwheat flour?
No. Despite its name, buckwheat is not a type of wheat; it is a seed used like a grain. In this cake, buckwheat flour contributes a darker colour and a more pronounced, earthy flavour than rice flour.
Why is my cake made with rice, millet and buckwheat flour dense?
A cake made with rice, millet and buckwheat flour can turn dense if the batter is overmixed, the raising agent is old, or the proportions of liquid and flour are off. Mix only until combined and put the batter in the oven soon after mixing.
Can I replace the flours in a cake made with rice, millet and buckwheat flour with all-purpose flour?
Yes, but replacing the flour blend with all-purpose flour changes the cake’s texture and flavour. The rice, millet and buckwheat flours each behave differently, so a direct swap may not give the same result; use a recipe developed for the replacement.
How can I keep a cake made with rice, millet and buckwheat flour from drying out?
Use the amount of liquid and fat specified in the recipe, and avoid baking the cake longer than needed. Rice and other grain flours can make a cake feel dry when overbaked, so start checking doneness before the centre is fully firm.
What frosting goes well with a cake made with rice, millet and buckwheat flour?
Cream-cheese frosting, whipped cream or a simple citrus glaze works well with a cake made with rice, millet and buckwheat flour. Their mild sweetness and tang balance the buckwheat’s earthy flavour without covering it up.
How should I store a cake made with rice, millet and buckwheat flour?
Once completely cool, keep a cake made with rice, millet and buckwheat flour in an airtight container. Refrigerate it if it has a perishable cream filling or topping; bring it closer to room temperature before serving for a softer texture.
Can you freeze a cake made with rice, millet and buckwheat flour?
Yes. Freeze the cake in individual portions, wrapped well and placed in a sealed freezer container. Thaw a portion while still wrapped at room temperature; this helps limit moisture collecting on its surface.
Can I use millet flour alone in a cake made with rice, millet and buckwheat flour?
It is possible, but using only millet flour will make the cake taste and feel different from the three-flour version. The blend gives a more balanced grain flavour, so test a small batch before changing the full recipe.
Cake made with rice, millet and buckwheat flour Vitamins & Minerals
Vitamins
Biotin
3µg · 10% DV
B2
0.11mg · 8% DV
B5
0.33mg · 7% DV
B1
0.07mg · 6% DV
Minerals
Manganese
0.33mg · 14% DV
Phosphorus
71mg · 10% DV
Selenium
5.4µg · 10% DV
Copper
0.07mg · 8% DV
Sodium
168mg · 7% DV
Potassium ⭐
79mg · 2% DV
Cake made with rice, millet and buckwheat flour Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Cake made with rice, millet and buckwheat flour
To burn the 216 calories in 1 slice (medium) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Cake made with rice, millet and buckwheat flour?
Cake made with rice, millet and buckwheat flour is a baked cake whose flour blend uses these three grains. It is not tied to one particular regional baking tradition; similar grain-flour cakes can be made at home or bought from bakeries. Depending on the recipe, the crumb may be a little more delicate or grainy than that of a cake made with wheat flour.
Enjoy a slice with tea or coffee as a snack or dessert. Its nutritional profile is led by carbohydrates, as you would expect of cake, with a modest amount of fibre. For a lighter serving, keep the slice small and pair it with fresh fruit or unsweetened tea.
How Nutritious Is Cake made with rice, millet and buckwheat flour?
Nutrient density
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Cake made with rice, millet and buckwheat flour Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Cake made with rice, millet and buckwheat flour Contain Allergens?
Contains these allergens:
Which Diets Is Cake made with rice, millet and buckwheat flour Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Cake made with rice, millet and buckwheat flour Fat Profile
SATURATED
2.04g
MONOUNSATURATED
3.06g
POLYUNSATURATED
1.32g
Omega 6:3 ratio 38:1
Above the ideal 4:1 (38:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.