Buckwheat Chocolate Cake (Gluten-Free)

Buckwheat Chocolate Cake
Image: Pinterest

Buckwheat can be an acquired taste but once you get used to it, you simply love it.

This cake is a great initiation to buckwheat since it is made with chocolate, and chocolate makes everything better.

I’m particularly happy with this recipe because my daughter liked it.

A healthy cake that passes the picky Maya test is definitely a keeper.

Do you want to experiment with buckwheat some more?

Try these fruity jam buckwheat cookies, buckwheat crêpes, or this hearty buckwheat flatbread.






  • 5 oz semisweet chocolate, chopped
  • 2/3 cup canola oil
  • 8 oz unsweetened apple sauce
  • 3 tablespoons maple syrup or honey
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buckwheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt


Place the rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Line an 8-inch pan with parchment paper.

Melt the chocolate with canola oil in a glass bowl in the microwave for 1 minute. Stir well to combine.

In a separate bowl whisk together the applesauce, maple syrup, eggs and vanilla. Whisk in the melted chocolate mixture. Sift in the rest of the ingredients. Whisk well to obtain a smooth batter.

Transfer the batter to the prepared pan. Bake until a skewer comes out clean, 30 minutes. Let cool on a rack.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

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