Buckwheat Chocolate Cake (Gluten-Free + Egg-Free + Dairy-Free)
I absolutely love baking with buckwheat flour. It has a robust, earthy flavor and impressive nutritional profile. Paired with a high-quality raw cacao powder and extra virgin olive oil, you get a phytonutrient-rich healing dessert!
Both buckwheat flour and cacao powder are rich sources of polyphenols. These compounds have numerous beneficial impacts on different systems in the body. Did you know that only about 5 to 10% of polyphenols are absorbed into systemic circulation? The remainder interact with gut microbiota and act as prebiotics for beneficial bacteria. Gut microbiota "eat" these polyphenols and break them down into smaller bioactive metabolites that are more easily absorbed into systemic circulation. These bioactive metabolites exert numerous positive functions on the human body. Additionally, anything that enhances the growth of beneficial bacteria can help to reduce the numbers of more harmful bacteria. If you want to support immune functions, decrease brain fog, increase energy, and feel more alive, then eat foods daily that help your beneficial gut bacteria thrive. Not only do food compounds like resistant starches do this, but plant chemicals like polyphenols do as well!
There are different varieties of buckwheat, and some, such as tartary buckwheat, have higher levels of these beneficial plant chemicals than others, however, all varieties of buckwheat surpass most other grains or pseudograins in phytonutrient levels. These plant compounds are anti-inflammatory, neuro-protective, anti-cancer, anti-diabetic, and supportive to the gut microbiota. How wonderful to enjoy medicinal foods like this in the form of chocolate cake!
This cake recipe is an adaption of the Blackberry Buckwheat Olive Oil Cake recipe from my Nourishing Meals Cookbook. It is an excellent gluten-free, nut-free, and vegan cake if you are a buckwheat lover like myself. You can double this recipe and turn the cake into a delicious layered cake using this Chocolate Avocado Frosting between and around the layers (you'll need a double batch of the frosting too).
Buckwheat Chocolate Cake (gluten-free + egg-free + dairy-free)
Serve this delicious and nutritious chocolate cake for a special birthday or holiday dessert. Double the recipe for a layer cake! Dust with powdered coconut sugar or drizzle with a powdered coconut sugar-cacao powder glaze. The Chocolate Avocado Frosting also pairs well with this cake, especially for a double layer cake. Follow my instructions for grinding your own buckwheat flour before gathering ingredients for this cake, as regular buckwheat flour from the store won't work in this recipe.
To grind raw buckwheat flour, add 2 to 3 cups of raw buckwheat groats to a high-powered blender and blend until you have a fine flour. You can do this in a coffee grinder as well, ½-cup at a time. I buy raw, organic buckwheat groats from Bob’s Red Mill, which are also certified gluten-free. The typical buckwheat flour sold in stores is made from roasted buckwheat groats, and will NOT work in my recipes.
Dry Ingredients
Wet Ingredients
- Preheat oven to 350 degrees F. Grease a 9-inch round cake pan with oil.
- In a medium-sized mixing bowl, whisk together the dry ingredients and set aside.
- Place the ground chia seeds into a blender. Add the hot water and blend for a few seconds to combine. Let rest for about 2 minutes to form a gel. Then add the remaining wet ingredients and blend again to combine. Alternatively, you can add the ground chia seeds and hot water to a medium-sized mixing bowl and quickly whisk together (they will clump up if not whisked immediately). Let rest for a minute or two, then add the remaining wet ingredients and whisk together well.
- Pour the wet ingredients into dry, scraping everything out using a silicone spatula, and whisk together.
- Pour batter into the cake pan and bake for about 30 to 35 minutes.
- Cool completely before adding any glaze or frosting.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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I can’t have cocoa but would like to make this milled buckwheat groat cake. Can you please suggest another flavoring, powered or fruit, that would go well with this recipe?
Hi Alice,
I have another variation of this recipe made with berries and no chocolate. It can be found in my Nourishing Meals cookbook and also in the member portal on this site.
Book: https://nourishingmeals.com/books/nourishing-meals
Recipe: Blackberry Buckwheat Olive Oil Cake
1/4 cup honey instead of 1 cup coconut sugar.
thank you!
Why don’t you buy buckwheat flour ? That saves a step in the process
Hi Sheila,
Most buckwheat flour you find in the store is made from roasted buckwheat groats. This type of buckwheat flour has completely different properties in gluten-free baking and does not work like the flour made from raw groats. Buckwheat groats are very easy to grind in a high-powered blender. They form a soft flour very quickly.
Thanks for pointing this out. I have buckwheat flour in my pantry and was going to just use that. I’ll have to get some raw groats and try this cake.
And I do see you pointed that out ^^^ in your post. 🤪