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Chocolate Buckwheat Cake (Vegan, Gluten-free, Sugar-free)

Yields1 ServingPrep Time10 minsCook Time30 mins

A moist and fluffy gluten-free vegan chocolate cake made with nutrient-rich buckwheat flour, cacao powder, and cocoa butter for a rich chocolate flavour. Sweetened with pure monk fruit extract and kept moist with pumpkin puree, this cake is a healthy indulgence for any occasion.

Chocolate buckwheat cake sliced on a cooling rack

Dry Ingredients
 1 ¼ cups Buckwheat Flour
 ¼ cup Cacao Powder+1 tbsp for a more intense flavour
 1 tsp Baking Powder
 ½ tsp Baking Soda
 ½ tsp Pure Monkfruit ExtractI use NOW brand
 ¼ tsp Salt
 1 tsp Cinnamonoptional
Wet Ingredients 1
 ½ cup + 2 tbsp Almond Milkunsweetened
 ¼ cup Pumpkin Puree
 1 tsp Vanilla Extract
 2 tsp Apple Cider Vinegar
Wet Ingredients 2
 1 cup Hot Water
 ¼ cup Cacao Butter50 grams
1

Preheat oven to 180 degrees (160 if using convection).

2

Whisk the dry ingredients together. In a separate bowl, mix the first 3 wet ingredients together and pour over the dry ingredients. In another small bowl, pour hot water over cocoa butter and mix until cocoa butter is melted.

3

Pour the hot water and cacao butter mix onto the rest of the ingredients and combine well. (A silicone spatula works better than a whisk)

4

Pour batter over a lined loaf tin, and bake for about 30 minutes. If the top is getting too brown, cover with foil until it’s cooked through.

5

Let cool for 10 mins in the tin, then on a wire rack for another 10. Slice, serve and enjoy!