Vegan Chocolate Buckwheat Cake

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

Vegan Chocolate Buckwheat Cake

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.

Course Dessert

Cuisine American

Keyword buckwheat chocolate cake, buckwheat flour cake, how to make buckwheat cake

Prep Time 15

Cook Time 27

Total Time 42

Servings

Calories 268kcal

Author Gunjan

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, ¼ 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. 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.

Nutrition