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.
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.Β
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.Β
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.Β
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.Β
Apple cider vinegar – This helps baking soda to react as expected because of its acidic nature.Β
For detailed measurements of ingredients, please scroll down to the printable recipe card at the bottom of this post.Β
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.Β
Secondly, I added soaked flaxseed meal, maple syrup, vanilla extract, almond milk and apple cider vinegar to the dry ingredients.
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.Β
In the meantime, I combined chocolate chips and almond milk in a microwavable bowl and melted the chocolate chips. Then, I whisked it vigorously.Β
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.Β
Lastly, I garnished it with some more chocolate chips and sliced it.Β
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.Β
- 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. Β
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.
Yes! It’s a great ingredient if you are looking for a moist, dense and earthy flavored chocolate cake.
It has a strong chocolate flavor along with perfect sweetness and a slightly earthy taste along with a moist chewy dense texture.Β
Β 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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Did you make it?
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Vegan Chocolate Buckwheat Cake
Ingredients
- 1 1/2 cups buckwheat flour
- 1/4 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp flaxseed meal (soaked in 6 tbsp warm water)
- 1 tsp vanilla extract
- 3/4 cup maple syrup
- 1/4 cup unsweetened plain almond milk
- 1/2 tbsp apple cider vinegar
for the frosting
- 1/2 cup dairy-free mini chocolate chips
- 2 tbsp unsweetened almond milk
for garnishing
- 2-3 tbsp dairy-free mini chocolate chips
Instructions
- Preheat oven at 350 degrees Fahrenheit and prepare an 8-inch round cake pan by lightly greasing it with cooking spray or placing a round parchment paper in it.
- In a large mixing bowl, combine buckwheat flour, almond flour, cocoa powder, baking powder, baking soda and salt. Mix it well with a spoon or you may use your hands to rub the flour mixture so that there are no lumps. (This may take about 3-4 minutes).
- In the same bowl of dry ingredients, add soaked flaxseed meal, maple syrup, vanilla extract, ΒΌ cup almond milk and apple cider vinegar. Whip it into a smooth batter.
- Spoon it out into the prepared cake pan and tap or shake it gently so that the batter spreads and takes a round shape.
- Place it in the middle rack of the oven and bake it for 25 minutes. Insert a toothpick at its center and pull it out gently. If it comes out clean turn it off. Or else bake for another 1-2 minutes. Do not exceed baking time more than 27 minutes.
- Take it out and place it on a flat countertop to cool down. As soon as it starts to leave the sides, invert the pan and release the cake on a flat surface.Β Let it cool down to room temperature.
- In the meanwhile, combine 1/2 cup chocolate chips and 2 tbsp almond milk in a microwavable bowl and microwave for 40-50 seconds or until melted. Whip it vigorously and immediately pour it over the cake. With the help of a butter knife, spread the frosting on the top and cover the cake from all sides with it.
- Garnish it with more chocolate chips. Slice and enjoy!
Video
Notes
- Refrigerate the leftover slices in a single layer in an air-tight container for about 2 weeks. You may enjoy it as is or warm each slice slightly for 20 seconds in the microwave.
- Melt the chocolate chips when ready for icing/frosting or else the melted chocolate will harden if kept for long.
Aline says
Made this for a vegan friend’s birthday and she (and everyone) loved it!! Thanks!
Gunjan says
Thank you Aline for your feedback. I really appreciate that you baked this dessert and most importantly everyone loved it π
Tara says
I don’t normally have vegan chocolate cake, but I had a friends coming over and wanted a tasty dessert. Thank you for the recipe. We both loved it.
Gunjan says
Thank you Tara for your feedback. I appreciate it very much and happy that you liked this dessert.
Sophie says
I love how decadent this cake is. It looks fudge-y and so delicious. Thanks for the vegan recipe
Leslie says
You can’t go wrong with a great chocolate cake! I love to try all variations of chocolate cake as well. I love that you put chia seeds in this recipe. Great idea!
Kushigalu says
Love this vegan version of chocolate cake. So so delicious!!
Gunjan says
Thank you Kushigalu!
Elaine says
I would have never thought this cake was vegan if I just looked at the images. Fabulous cake that is an absolute must to have if you have vegan friends! π
Tammy says
I’ve never had a vegan cake before but this looks super rich and moist…I bet it’s delicious!! Would love a slice right now π
Sharon says
This chocolate cake is just the dessert I’ve been looking for when entertaining vegan guests.
Bernice Hill says
Such a nice, simple cake. It’s definitely going to cure any major chocolate craving.
Gunjan says
hahah π Hope you enjoy it.
Anna says
What a delicious looking bake! Love anything with chocolate, so this is definitely up my alley! I bet that even non-vegans will absolutely love this recipe!
Gunjan says
Thank you Anna!
Jacqui DeBono says
I love using bananas as a replacement for eggs. I have been putting them in my cookies and muffins, and I much prefer the taste and texture! This looks perfect for my next get together with friends!
Gunjan says
Isn’t it? I love bananas in my desserts too. It also sweetens my dessert in a healthier way. Enjoy this cake!
Kelly Anthony says
This vegan chocolate cake looks like perfection. I’m a chocolate lover so I love all kinds of chocolate especially cake.
Gunjan says
Thank you Kelly. Hope you get a chance to enjoy this cake as much as we did.