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–+ servings
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