Vegan Chocolate Buckwheat Cake

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This Vegan Chocolate Buckwheat Cake is a dream for chocolate lovers seeking a wholesome healthy treat. Made with nutrient-dense buckwheat flour, this cake recipe boasts a deep chocolate flavor, a moist texture, and just the right amount of sweetness.

a slice of buckwheat cake being take out from the from pie.

This easy buckwheat cake recipe is a guilt-free dessert yet deliciously rich in flavor and texture. With the chocolate frosting on top, every bite is pure indulgence with a nutritious twist!

About buckwheat flour

It’s a gluten-free flour made from seeds unlike wheat flour. It has a nutty earthy flavor and is dark in color. It’s great for baking homemade healthy bread or making buckwheat pancakes for breakfast or even cookies for a deliciously healthy sweet treat.

Health benefits of buckwheat flour

It has a well-balanced amino acid profile with being high in fiber. It has the right amount of protein too. It’s a great source for manganese, copper, iron, magnesium and phosphorus. The existence of high antioxidants makes buckwheat flour stand out. Its great for overall heart health and improves blood sugar levels. It is a slow-releasing carbohydrate which offers a sustained source of energy.

For chocolate delights, I love my vegan chocolate muffins which is freezer friendly and chocolate pie which is again healthy and delicious. My chocolate mousse recipe is protein-rich and has an excellent fluffy smooth taste and texture.

Why you will love this recipe

Egg-free, dairy-free, refined sugar-free
Gluten-free and oil-free
Healthy and nutritious
Few simple ingredients and easy-to-make

Ingredients

Ingredients notes

Buckwheat flour – Its easily available in any store and its handling is very easy. Binds well and cooks fast.

Almond flour – I used this to add a sweet smooth flavor.

Cocoa powder – Unsweetened cocoa powder from Hershey’s works best.

Chocolate chips – I used dairy-free mini chocolate chips for the frosting on this buckwheat flour cake.

Flaxseed meal – This adds vitamins and fiber. It’s a great egg replacer and fluffs the cake really well.

Almond milk – Any dairy-free milk works here.

Maple syrup – I like to sweeten my desserts with natural healthy sweeteners. Therefore, pure maple syrup is my favorite option.

Apple cider vinegar – This helps baking soda to react as expected because of its acidic nature.

For detailed measurements of ingredients, please scroll down to the printable recipe card at the bottom of this post.

How to make

Firstly, in a mixing bowl, I combined buckwheat flour, almond flour, cocoa powder, baking powder, baking soda and salt. Then, I mixed it well with a spoon making sure there are no lumps. I also used my hands to rub the flour mixture making sure that the cocoa powder was well blended.

Secondly, I added soaked flaxseed meal, maple syrup, vanilla extract, almond milk and apple cider vinegar to the dry ingredients.

wet ingredients folded into the dry ingredients in the mixing bowl.

Next, I whipped it well with a spatula making sure all the ingredients were well mixed and there were no dry lumps.

Thereafter, I spooned out the batter into the prepared cake pan and shaped it by tapping. Immediately, I placed it in the middle rack of the oven and baked it for 25 minutes.

Once done, I took it out and placed it on a flat counter to cool down. When it started to leave the sides of the pan, I inverted it on a flat surface and released the cake. I let it cool down further for a few more minutes.

baked chocolate sponge in the pan cooling down.

In the meantime, I combined chocolate chips and almond milk in a microwavable bowl and melted the chocolate chips. Then, I whisked it vigorously.

chocolate chips in another bowl ready to melt.

After that, I poured the frosting on the top of the cake and smeared it with a butter knife covering it from the top and all the sides.

frosting being smeared over the cake with a butter knife.

Lastly, I garnished it with some more chocolate chips and sliced it.

a front view of the whole buckwheat cake.

This was the best chocolate cake I ever tasted.

Serving tips

This pairs well with vanilla ice cream but I enjoyed it with iced cappuccino. Matcha latte also compliments this dessert. To make it a bit more wholesome, pair it with coffee smoothie. You may also serve its slice with fresh strawberries and raspberries if desired. Vegan whipped cream as a topping also pairs well here.

Storage tips

If there are any leftovers, refrigerate the slices in a single layer in an air-tight container for about 2 weeks. You may enjoy as is or warm each slice slight for 20 seconds in the microwave.

Expert tips

While mixing the flour mixture, it is important to remove all the lumps either using your hands to rub them or with a whisk for the best texture.
Whip the batter well by scraping from the bottom to make sure that no dry flour is left as a lump at the bottom.
After pouring the batter into the cake pan, try to tap only gently or just shake it gently so it spreads and takes the shape. Do not overdo it.

Frequently Asked Questions (FAQs)

Is this cake recipe healthy?

Yes! It’s oil-free and refined sugar-free. It’s low in carbohydrates and high in fiber. However, it is till advisable to eat it in moderation.

Is buckwheat good for cakes?

Yes! It’s a great ingredient if you are looking for a moist, dense and earthy flavored chocolate cake.

How does it take like?

It has a strong chocolate flavor along with perfect sweetness and a slightly earthy taste along with a moist chewy dense texture.

More related recipes

Orange cake
Coconut cake
Strawberry cake
Pear cake
Beetroot cake

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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.

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In addition, you may checkout my cookbook for everyday comfort vegan recipes.

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5 from 8 votes