Vegan Buckwheat Cake is a rich and satisfying dessert that's wonderfully moist with a delicate nutty flavor from buckwheat flour.
This gluten-free recipe comes together in one bowl with no eggs, creating a simple yet delicious cake everyone will love.
If you enjoy this cake, you'll also love my easy buckwheat flour cookies and buckwheat pancakes.
Buckwheat cake was inspired by my buckwheat banana bread and buckwheat muffins, two recipes that made me fall even more in love with baking with buckwheat flour.
I also use this naturally gluten-free flour in recipes like my buckwheat wraps, and I was excited to see how beautifully it worked in a rich chocolate cake.
The result is a soft, tender crumb with deep chocolate flavor and a subtle earthy note that makes each slice extra special.
Best of all, it's quick to mix and bake, giving you an easy homemade treat that's perfect for sharing with family and friends or enjoying with a cup of coffee whenever a chocolate craving hits.
Jump to:
🍫Ingredients
- Buckwheat flour: Adds a nutty flavor and tender gluten-free texture.
- Cocoa powder: Gives the cake its rich chocolate flavor.
- Sugar: I used cane sugar for a rich flavor, but granulated or brown sugar works well too.
- Vegetable oil: I used sunflower oil, but any neutral oil, such as canola or grapeseed oil, works well.
- Flax eggs: You'll make these by mixing 2 tablespoons ground flaxseed with 5 tablespoons water-just let it sit for a few minutes until it thickens.
- Plant milk: I used unsweetened almond milk, but any non-dairy milk works.
- Vanilla extract: Enhances the flavor.
- Baking soda + vinegar: Helps the cake rise and stay light.
- Baking powder: Adds extra lift for a fluffy texture.
- Salt: Balances the sweetness.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Vegan Buckwheat Cake
Step 1: Preheat your oven to 350°F (180°C) and lightly grease an 8-inch round cake pan. In a mixing bowl, combine 2 tablespoons ground flaxseed and 5 tablespoons of water. In a large bowl, whisk together buckwheat flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Step 2: Add the flax eggs, plant milk, vegetable oil, vanilla extract, and vinegar. Mix until just combined-don't overmix.
Step 3: Pour the batter into your prepared pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Let the cake cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely. If you like, dust with a little cocoa powder before serving.
📋Variations
- Add dairy-free chocolate chips for extra richness.
- Stir in chopped walnuts or hazelnuts for crunch.
- Add a pinch of cinnamon or espresso powder to enhance the chocolate taste.
💡Marinela's Tips
- Don't overmix the batter-this keeps the cake soft and tender.
- Make sure your flax eggs are fully thickened before adding them in.
- Check the cake a few minutes early, as ovens can vary.
- Let it cool completely before slicing for the best texture.
❓Frequently Asked Questions (FAQ's)
Yes, you can replace them with another egg substitute like chia eggs or a commercial egg replacer.
Keep it in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Yes, slice and freeze it for up to 2 months. Thaw at room temperature before serving.
📖 Recipe
Vegan Buckwheat Cake (Gluten-Free)
Equipment
- 1 Mixing bowl
- 1 8-inch round baking pan lightly greased
Ingredients
Dry ingredients
- 1 + ½ cups buckwheat flour scooped & leveled
- 1 cup cane sugar or granulated/brown sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet ingredients
- ⅓ cup neutral vegetable oil I used sunflower oil
- ¾ cup unsweetened almond milk or any plant milk
- 2 flax eggs (2 tablespoons ground flaxseed +5 tablespoons water)
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar or white vinegar
Instructions
- Preheat oven to 350°F (180°C). Grease an 8-inch round cake pan. In a mixing bowl, combine 2 tablespoons ground flaxseed and 5 tablespoons of water.
- In a large bowl, whisk together buckwheat flour, cocoa powder, sugar, baking soda, baking powder, and salt.1 + ½ cups buckwheat flour, 1 cup cane sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add flax eggs, plant milk, oil, vanilla, and vinegar. Mix until just combined-do not overmix.⅓ cup neutral vegetable oil, ¾ cup unsweetened almond milk, 2 flax eggs, 1 teaspoon vanilla, 1 teaspoon apple cider vinegar
- Pour batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Notes
- Don't overmix the batter-this keeps the cake soft and tender.
- Make sure your flax eggs are fully thickened before adding them in.
- Check the cake a few minutes early, as ovens can vary.
- Let it cool completely before slicing for the best texture.
- Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. You can also freeze slices for up to 2 months.
Nutrition
If you try this buckwhat cake, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest updates.
Comments
No Comments