Vegan Buckwheat Cake (Gluten-Free) -

Vegan Buckwheat Cake (Gluten-Free)

This Vegan Buckwheat Cake is a wholesome chocolate dessert made with buckwheat flour for a naturally nutty flavor and soft, moist texture. It’s an easy gluten-free recipe that’s perfect for everyday baking or special occasions.

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Prep Time 10

Cook Time 35

Total Time 45

Course Dessert

Cuisine dairy-free, egg-free, Gluten-free, Plant-based, Vegan, Vegetarian

Servings slices

Calories 184 kcal

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

Calories: 184kcalCarbohydrates: 29gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 201mgPotassium: 129mgFiber: 3gSugar: 17gVitamin C: 0.01mgCalcium: 51mgIron: 1mg

Keyword buckwheat cake, buckwheat flour cake, vegan buckwheat chocolate cake

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