Buckwheat Cake Recipe

A slice of buckwheat cake with three raspberries on top.

4.08 from 101 votes

This decadent chocolate buckwheat cake is perfect for special occasions. It's gluten free, vegan, and made with nutritious ingredients such as buckwheat flour. This buckwheat chocolate cake is rich, sweet, and moist.

Prep Time35

Cook Time15

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 233kcal

Author: Jennifer Bell

Equipment

1 9 inch baking pan
Parchment paper

Ingredients

For the cake:

2 cups buckwheat flour
1 cup unsweetened applesauce
1 cup coconut milk (or substitute your preferred milk)
1/2 cup maple syrup
1/3 cup extra virgin olive oil plus 1 teaspoon extra to grease the pan (or substitute melted coconut oil)
1/3 cup unsweetened cocoa powder
1 teaspoon apple cider vinegar (or substitute white vinegar or lemon juice)
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt

For the glaze:

1/4 cup maple syrup
2 tablespoons unsweetened cocoa powder
1 tablespoon coconut milk (or substitute your preferred milk)
2 teaspoons arrowroot starch (aka arrowroot flour)
Pinch of salt

Instructions

For the cake:

Preheat the oven to 350 degrees Fahrenheit.
Add 1 cup unsweetened applesauce, 1 cup coconut milk, 1/2 cup maple syrup, 1/3 cup extra virgin olive oil, 1/3 cocoa powder, 1 teaspoon apple cider vinegar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt to a large mixing bowl and use a whisk to mix until thoroughly combined.
Add 2 cups buckwheat flour and 1 teaspoon baking soda and whisk again until combined.
Transfer the batter to a greased and parchment paper lined 9 inch baking pan (use the extra 1 teaspoon of olive oil to grease the pan. Cut the parchment paper so that it covers the bottom of the pan but doesn’t climb up the sides of the pan).
Bake at 350 degrees Fahrenheit for 35 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 and serving.

For the glaze:

Add 2 teaspoons arrowroot starch and 1 tablespoon coconut milk to a saucepan and stir until dissolved.
Add 1/4 cup maple syrup and 2 tablespoons cocoa powder to the saucepan and place on the stove set to 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 and transfer the glaze to a bowl.
Allow the glaze to cool completely before pouring it on top of the cooled cake.

Glazing the cake:

Once both the cake and glaze have cooled to room temperature, remove the cake from the baking pan and place the cake on a serving plate.
Pour the glaze on top of the cake and allow it to dry for 4 hours or enjoy immediately - it’s delicious either way.

Notes

Store this chocolate buckwheat cake in an airtight container in the fridge for up to three days or in the freezer for up to six months.
Optional additions: sprinkle some chopped pecans, walnuts, almonds, and/or freshly grated orange zest on top of the glazed cake while the glaze is still wet.

Nutrition