Chocolate Buckwheat Cake
There isn’t much to say here friends. It was just one of those days where cake was in order. Cake made sense. Cake was the thing. Blame it on the rain, blame it on the sweet cravings, blame it on the wild boy that asks for birthday cake every…single….day! This cake is easy, it’s delicious, it’s the perfect afternoon answer to all of your problems. Okay, maybe not. But, it sure does taste that way.
xo,
Emily
Chocolate Buckwheat Cake
- Total Time: 30
Description
A rich, nutty, dark chocolate cake that makes even the rainiest of days better.
Ingredients
Scale
- 7 tablespoons virgin coconut oil, plus extra for greasing
- 3 1/2 ounces bittersweet dark chocolate (I used 70%)
- 4 large eggs at room temperature
- 1/2 cup of raw or coconut sugar
- A good pinch of sea salt
- 1 teaspoon organic vanilla extract
- 1/4 cup buckwheat flour
- 1/4 cup almond meal
Instructions
- Preheat your oven to 350°F
- Grease 9-inch cake pan and line the bottom with a circle of parchment paper.
- Melt virgin coconut oil and chocolate together in a double-boiler.
- In a large bowl, beat the eggs and sugar with salt until light and pale and doubled in volume. Approximately 8-10 minutes.
- Fold in the vanilla and melted chocolate mixture.
- Sprinkle the buckwheat and almond flours over the batter and fold gently to combine.
- Pour into prepared pan and bake for 23-25 minutes.
- Insert a knife into the center of the cake and make sure it comes out clean. Otherwise, bake for another few minutes.
- Allow the cake to cool, before removing the parchment paper.
- Dust with raw cocoa powder (or any other favourite topping).
- Serve and enjoy!
Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy.
Latest posts by Emily Smith (see all)
- Skincare Gift Idea: OneUp Face Cream - November 21, 2024
- 7 Budget-Friendly Ways to Enjoy Christmas This Year - November 21, 2024
- Festive Pomegranate Rosemary Cocktail - November 19, 2024
usually when i think cake, i think cake, layers, frosting, lots of frosting 🙂 but this cake looks good and healthy enough i could enjoy a few pieces without a ton of guilt
Yes! That’s that kind of cake! Of course, you could fancy it up with frosting and fruit too, but with a cup of tea in the afternoon, this is the perfect treat.
I’m definitely interested in cooking with buckwheat flour. Does it have a very prominent nutty/wheat taste? When you make it in a dessert, i.e. this cake, does that flavor come through very strongly?
Hi Jillian, that’s a really good question. In most health food stores, you will find dark or light buckwheat flour. Dark has a much more earthy taste to it, whereas light buckwheat is nice to use in most other baking. The only time I sometimes like to use dark buckwheat is for crepes, topped with molasses or fruit or used as a wrap for something savoury. So, to answer your question, using the lighter buckwheat, you really don’t taste it strongly at all 🙂
I love that it’s a simple one layer cake. Because when the feeling arise, no fuss is needed. Just simple delicious cake is needed. this right here is perfect!
Me too Zainab – sometimes you just want an easy cake!! 🙂
This looks so scrumptious Emily!
Thank you so much Amee!
The four-year-old I baby-sit for *always* asks for a treat, and if it’s a normal everyday thing. Luckily his parents always have healthy things in the house- this looks like something he would love! I can imagine it with almond butter on top 😉
Oh my goodness Christy – it’s a recent thing that Aiden is doing. I don’t keep sweets/snacks in the house, so it’s up to me to make cookies or muffins or whatnot from scratch. I’m like, Little Man – we can’t have treats every…single…day!! hahaha. But yeah, we try and win him over with healthy treats, like berries, and nuts – and every couple of days I make a batch of gluten-free cookies. He’s not deprived 😉
Ooooh this sounds wonderful! i have buckwheat flour in my cupboard, and have only been using it for pancakes so far. Now it has another use. I love chocolate cake, but my boyfriend does not, so will need to get it out of my system in the next few months before we move in together. Thanks for another great idea! I agree with Christy, it would be wonderful with almond butter!
Hahaha, what? Doesn’t like chocolate? Are you ssuuuurre you should move in together 😉 lol. I’m a big fan of buckwheat, because I find it fills me up but doesn’t have any puffy/starchy effect. I really like buckwheat blueberry muffins too…really good. And yes, almond butter and this cake…YUM!
I should use my Buckwheat flour more often and make delicious dessert like you do.
With the right recipe, it can really work well for desserts! Thanks for visiting Helene 🙂