This delicious chocolate buckwheat cake is one of my favorite gluten-free desserts for special occasions. It’s perfect when you’re craving an indulgent yet nutritious treat. Give this a try if you’re looking for buckwheat flour recipes, like these buckwheat flour cookies, which are another yummy option.
Main Ingredients
Buckwheat flour is one of my favorite gluten-free flours because it adds a satisfying texture and an earthy flavor without any of the gumminess that sometimes plagues gluten-free baked goods. If it’s not available at your local stores then it’s easy to find online instead. Either light or dark buckwheat flour works well in this recipe.
I used extra virgin olive oil as the fat in this recipe but any relatively neutral flavored oil will work. Avocado oil or melted coconut oil are good substitutes.
This buckwheat chocolate cake calls for cocoa powder. You can use any type of unsweetened cocoa powder in this recipe (both Dutch process cocoa powder as well as natural cocoa powder will work well).
A small amount of vinegar or lemon juice activates the baking soda in this recipe which helps the cake rise. White vinegar, apple cider vinegar, or lemon juice all work well.
This recipe calls for unsweetened applesauce. You can use either homemade or store-bought applesauce in this recipe (just be sure that it doesn’t contain added sugar). Or you can substitute very ripe mashed bananas instead of applesauce if you prefer.
The chocolate glaze calls for arrowroot starch (aka arrowroot flour). Arrowroot starch is a gluten-free and grain-free ingredient that’s perfect for thickening sauces and glazes. I always have some on hand in my pantry and tend to order it online since it can be tricky to find at the grocery store. It adds a deliciously gooey consistency to the glaze.
How to Make Buckwheat Cake
This cake is easy to prepare. Start by preheating your oven to 350 degrees Fahrenheit, then add the maple syrup, olive oil, unsweetened applesauce, unsweetened milk of choice, vanilla extract, vinegar or lemon juice, salt, and cocoa powder to a large mixing bowl. Use a whisk to mix those ingredients well. Next you’ll add the buckwheat flour and baking soda and whisk once more to thoroughly combine those ingredients.
Pour the batter into a 9-inch baking pan lined with parchment paper, then bake for 33 minutes (or until a toothpick inserted into the middle of the cake looks clean upon removal).
While the cake is baking you can prepare the glaze. It’s very easy to make, but if you’re short on time you can serve the cake without the glaze (it’s delicious that way too, just a little less decadent and more of a casual dessert when served without the glaze).
To make the glaze, add the unsweetened milk and arrowroot starch to a saucepan or small pot, then stir to dissolve. Next you’ll add the cocoa powder, maple syrup, and salt, then heat on the stove at low-medium heat.
Heat that mixture until it noticeably thickens, stirring constantly. Don’t walk away from the stove as this step doesn’t take very long and the glaze may burn quickly if left unattended. Remove the pan from the heat as soon as the glaze has thickened.
Allow both the glaze and the cake to cool to room temperature before pouring the glaze on top of the cake. Once you’ve poured the glaze on top of the cake you can either wait a few hours to allow the glaze to dry or serve it immediately.
Optional Additions
For an extra layer of flavor and texture, you can sprinkle some finely chopped nuts such as pecans, almonds, or walnuts on top of the glazed buckwheat chocolate cake while it’s still wet. Freshly grated orange zest is another delicious optional topping you can add if you’re a fan of the orange chocolate flavor combination.
Buckwheat Cake Recipe
Equipment
- 9 inch baking pan
- Parchment paper
Ingredients
For the cake:
- 1 cup unsweetened applesauce
- 1 cup unsweetened milk of choice
- 1/2 cup maple syrup
- 1/3 cup extra virgin olive oil (or substitute melted coconut oil)
- 1/3 cup cocoa powder
- 1 teaspoon white vinegar, apple cider vinegar, or lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 3/4 cups buckwheat flour (spooned into the measuring cup–not scooped)
- 1 teaspoon baking soda
For the glaze:
- 2 teaspoons arrowroot starch (aka arrowroot flour)
- 1 tablespoon unsweetened milk of choice
- 1/4 cup maple syrup
- 2 tablespoons cocoa powder
- 1 pinch salt
Instructions
For the cake:
- Preheat the oven to 350 degrees Fahrenheit.
- Add 1 cup unsweetened applesauce, 1 cup unsweetened milk of choice, 1/2 cup maple syrup, 1/3 cup extra virgin olive oil, 1/3 cup cocoa powder, 1 teaspoon white vinegar, apple cider vinegar, or lemon juice , 1 teaspoon pure vanilla extract, and 1/4 teaspoon salt to a large mixing bowl, then use a whisk to mix until combined.
- Add 1 3/4 cups buckwheat flour (spooned into the measuring cup–not scooped) and 1 teaspoon baking soda, then whisk again until combined.
- Transfer the batter to a 9-inch baking pan lined with parchment paper.
- Bake for 33 minutes or until a toothpick inserted into the middle of the cake looks clean upon removal.
- Let cool completely before pouring the glaze on top of the cake.
For the glaze:
- Add 2 teaspoons arrowroot starch and 1 tablespoon unsweetened milk of choice to a saucepan, then stir until dissolved.
- Add 1/4 cup maple syrup 2 tablespoons cocoa powder, and 1 pinch salt to the saucepan then heat on the stove at low-medium heat.
- Stir the glaze constantly while heating until it noticeably thickens.
- Remove the pan from the heat immediately as soon as it has thickened, then transfer the glaze to a bowl.
- Allow the glaze to cool completely before pouring it on top of the cooled cake.
Notes
- Store this cake in an airtight container in the fridge for up to five days or in the freezer for up to three months. Thaw in the fridge or at room temperature before serving.
- Optional additions: sprinkle some chopped pecans, walnuts, almonds, or freshly grated orange zest on top of the glazed cake while the glaze is still wet.
Nutrition
More Buckwheat Flour Recipes to Try
- These yummy chocolate banana buckwheat muffins are another easy and tasty way to use up ripe bananas.
- This delicious vegan buckwheat banana bread is gluten free, and refined sugar free.
Hi Jennifer,
I wrote you awhile back, singing the praises of this recipe. I’m curious:
do you use a light or dark buckwheat flour? And which brand? I noticed nature’s path doesn’t make one, perhaps Anita’s organic mill?
Thanks again,
Amy
Thank you! I’ve used Bob’s Red Mill (dark) and Yupik (light) and it turns out well regardless. I’m sure Anita’s would work well too. Glad you enjoyed the cake!
Hi
What can you sub for the arrowroot starch?
Thanks!
I haven’t tried substitutions for the arrowroot starch so I’m not 100% sure, but you could try substituting 2 tablespoons of almond butter or any other type of nut butter or seed butter. But in that case don’t heat the glaze on the stove, simply whisk the ingredients together in a bowl and then drizzle it over the cooled cake.
Amazing recipe! Makes a real cake.
Thank you! Glad you enjoyed it!
This cake looks phenomenal! How many grams of buckwheat flour does this recipe use? Thanks!
Thank you! I used measuring cups so I’m not sure how many grams, sorry!
Thanks for sharing this recipe. It’s amazing that you can do without eggs or butter! Made this with my daughter today. We measured everything so carefully but the cake is so incredibly dense – it’s has a super firm consistency on the inside and it is still warm. When it hardens it might not be edible. I am thinking perhaps we needed less flour? In any case thank you, shall continue to experiment with the buckwheat.
Thank you for the feedback and sorry the recipe didn’t work for you!