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A slice of cake with three raspberries on top.
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3.52 from 49 votes

Chocolate Buckwheat Cake

This decadent chocolate buckwheat cake is perfect for special occasions. It's gluten-free, vegan, and made with nutritious ingredients such as buckwheat flour.
Prep Time35 mins
Cook Time15 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 233kcal

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 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 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.
  • Makes 12 servings of chocolate buckwheat cake.

Notes

  • Store leftovers 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

Calories: 233kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Sodium: 148mg | Potassium: 266mg | Fiber: 3g | Sugar: 15g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg