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Healthy Microwaveable Buckwheat Strawberry Shortcakes

Servings: 3 cupcakes


  • 1 tbs Ground Flaxseed
  • cup Unsweetened Vanilla Almond Milk
  • ¼ cup Unsweetened Applesauce
  • 60g (½ cup) Buckwheat Flour
  • ½ tsp Double-Acting Baking Powder
  • 4 packets Natural Sweetener  (steviaTruvia, etc.)
  • tsp Salt
  • 3 Strawberries (sliced)
  • All-Natural Whipped Cream (I used Soyatoo Rice Whip)


  • Place 3 silicone cupcake molds on a microwave-safe plate.
  • In a medium-sized bowl, whisk together the flax, almond milk, and applesauce.
  • In a small bowl, whisk together the buckwheat flour, baking powder, sweetener, and salt. Scoop the batter into the cupcake molds and microwave for ~4 minutes and 30 seconds, or until surface of the cakes spring back when tapped. Remove cupcakes from the molds and let cool.
  • Slice the strawberries.
  • Slice each cupcake into 3 rounds. Place the first round down, top with whipped cream and strawberry slices. Repeat with the next cake round. Serve and enjoy!
Nutrition Facts
Healthy Microwaveable Buckwheat Strawberry Shortcakes
Amount Per Serving (3 cupcakes)
Calories 280 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 340mg15%
Carbohydrates 47g16%
Fiber 15g63%
Sugar 7g8%
Protein 12g24%
Vitamin A 200IU4%
Vitamin C 8.3mg10%
Calcium 150mg15%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Cake & Cupcakes