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A slice of buckwheat cake with three raspberries on top.
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4.08 from 103 votes

Buckwheat Cake Recipe

This delicious chocolate buckwheat cake is gluten free, vegan, and refined-sugar-free. It’s one of my favorite buckwheat flour recipes.
Prep Time15 minutes
Cook Time33 minutes
Total Time48 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 192.4kcal
Author: Jennifer Bell

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 the fridge for up to three 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

Calories: 192.4kcal | Carbohydrates: 31.1g | Protein: 3.5g | Fat: 7.4g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.8g | Sodium: 155.8mg | Potassium: 236.7mg | Fiber: 3.3g | Sugar: 14.6g | Vitamin A: 50.4IU | Vitamin C: 0.2mg | Calcium: 61.1mg | Iron: 1.4mg