Calling all buckwheat lovers! We’ve got a fabulous cake coming in hot from the oven. This easy, gluten free Healthy Vegan Buckwheat Cake has got all the must haves for a wholesome cake: delicate-fluffy texture, light sweet flavor, and utterly delicious! Amazing all by itself or make it an extra special treat for holidays by adding jam, fresh fruit, and our Sweet Cashew Glaze. Sweet and simple or decadent and lavish, this tasty cake is sure to please.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

I have never been a huge fan of buckwheat flour, simply because it isn’t pretty. Let’s face it, buckwheat flour is gray! Gray food just isn’t all that appetizing from an appearance standpoint, right?

Well, don’t let the color deter you from making this great tasting healthy cake. We absolutely loved it. It has amazing texture. It’s light and fluffy with just a hint of sweetness.  Plus, it’s super easy to make, now how cool is that! You literally can’t go wrong with this cake!

Gray Cake

Since we knew a gray cake may kind of deter people from making this cake, we decided to “pretty” it up by adding a few extra bells and whistles. Mind you, this cake is PERFECTLY delicious in its plain and simple form.  We absolutely loved it as a light sweet treat.

Double Layer

We decided to make it a double layer cake with a raspberry jam and fresh fruit filling and then drizzle it with our Sweet Cashew Glaze and finally top it with some fresh fruit.  It was divine!  Dad LOVED it!!!  He said it was the best cake he ever ate, which says a lot.

Make it Twice, Don’t Double It

As you know, we are long-time cooks, not formally trained chefs.  I am not going to pretend to understand all the fine nuances and scientific data/formulas for baking.  Baking IS a science, but I do know this much, I know how to create a recipe for a great cake.

This cake recipe was created as a single layer cake. However, if you decide to make it a double layer cake (like we did), don’t double the recipe. Simply make the cake recipe twice at the same time. It may be a little extra work, but gluten free baked goods can be finicky when doubled.

We placed 4 bowls side-by-side and measured out all the dry ingredients into 2 separate bowls, then measured out all the wet ingredients into 2 separate bowls and then combined the wet and dry ingredients to create two 8-inch cake rounds.  We just think that 5 teaspoons of baking powder into one batter would be over-reactive and may not turn out a great cake.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Fruit Filling

We used St. Dalfour’s Red Raspberry 100% fruit jam for the filling, but you could also use strawberry, blackberry, blueberry, etc.  We laid down a nice layer of jam, then cut up some fresh strawberries, blueberries, raspberries, and blackberries and laid it on top of the jam in an even layer.  Dad said he absolutely loved the jam with fresh fruit filling!

Healthy Dessert Glaze

I simply adore our Sweet Cashew Glaze, it is the perfect complement to this cake.  It’s also great on muffins, cakes, pancakes, and other desserts. It’s an extra decadence that can be added to create a pretty look and extra sweet taste. It’s so tasty!

I’ll let Mom tell you more.

Hi! Robin here!

My mom always made the best buckwheat rolls and pancakes.  I have fond memories of them while growing up.  Dad used to head south to the next county, Homes county, deep in Amish country, to get coarsely ground buckwheat flour. Mom would always make the best buckwheat pancakes with this flour. Of course, since the flour was coarsely ground, it would sit like a rock in your stomach, very hearty!

This cake uses normal buckwheat flour, and as Monkey indicated, buckwheat flour has a gray cast to it, so it isn’t all that pretty. I also think that buckwheat flour is somewhat of an acquired taste. It works perfectly in this cake. You get a hint of the buckwheat, which is almost nutty. The cake has a hint of sweetness. The texture is amazing for a gluten free cake.  Anyone who bakes gluten free, then you know what I am talking about.

We made this cake with Easter in mind.  We wanted to create a sweet and healthy treat that featured a plain and simple cake with fresh fruit.  We then jazzed it up a little with some jam and a glaze, but those are all totally optional.  We hope you give this recipe a try!

If you try this cake recipe, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• 8×8 Square Baking Pan or 8-inch round
• Parment Paper

Healthy Vegan Buckwheat Cake

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 25-27 Minutes
• Total Time: 40-42 Minutes
• Yield: 8-9 Servings 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

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Description

Calling all buckwheat lovers! We’ve got a fabulous cake coming in hot from the oven. This easy, gluten free Healthy Vegan Buckwheat Cake has got all the must haves for a wholesome cake: delicate-fluffy texture, light sweet flavor, and utterly delicious! Amazing all by itself or make it an extra special treat for holidays by adding jam, fresh fruit, and our Sweet Cashew Glaze. Sweet and simple or decadent and lavish, this tasty cake is sure to please.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

Scale 1x2x3x

Dry Ingredients:

• ½ cup almond flour, lightly packed
• 1 cup buckwheat flour
• ½ cup oats, chopped
• 1 Tablespoon flax meal
• ¼ cup maple sugar *
• 2 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon sea salt

Wet Ingredients:

• ¾ cup unsweetened plain plant milk
• 1 teaspoon apple cider vinegar
• ¼ cup maple syrup
• 2 teaspoons vanilla

Additional Ingredients:

• 2 Tablespoons unsalted almond butter
• 1/3 cup unsweetened applesauce

Other Optional Ingredients:

• Sweet Cashew Glaze *
• Fresh fruit
• 100% Natural jam

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Instructions

1. Preheat the oven to 350 F.
2. Line the bottom of an 8-inch round cake pan with parchment paper (or an 8×8 square pan), set aside. Don’t worry about lining the sides of the cake/brownie pan.  As the cake bakes, it will pull away from the sides.
3. In a small bowl, add the unsweetened plain plant milk and the apple cider vinegar together, stir, set aside.
4. Place the oats into a food processor and pulse for 20 seconds until the oats are nicely chopped, but not turned into flour. Place the chopped oats into a bowl with all the dry ingredients, whisk to combine.
5. In the unsweetened plain plant milk and apple cider vinegar mixture bowl, add all the other wet ingredients (except the almond butter and applesauce), whisk to combine.
6. Add the applesauce and almond butter to the dry ingredients and slightly stir into the dry (it will still have lumps), then pour all the wet ingredients into the dry ingredients and stir just until everything is well combined. Do not over-stir.
7. Pour the cake batter into the parchment lined cake pan. Smooth out for even baking.
8. Place in the oven, center rack, and bake for about 21 to 25 minutes for the square 8×8 brownie pan or about 24 to 27 minutes for the 8-inch round cake pan, or until a toothpick comes out clean from the center of the cake.
9. Allow the cake to sit undisturbed for 10 minutes, then run a thin bladed knife all along the edge of the cake pan, then invert the cake pan onto a cooling rack. Remove the parchment paper from the bottom of the cake, then flip over again so the cake is right-side-up onto a cooling rack. We use two small 10-inch round cooling racks to flip the cake over, then over again. Allow to cool.
10. If you want to add the Sweet Cashew Glaze and fresh fruit topping, allow the cake to completely cool before adding on top.

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Notes

*Multi-layered Cake with Raspberry Jam Filling, Sweet Cashew Glaze and Fresh Fruit Topping:  If you are looking to construct this double layer cake, you will need to make the recipe twice (not doubled) and use two 8-inch round cake pans. In other words, we suggest not doubling the recipe, but make the recipe twice. We set up two bowl stations and make them both at the same time. Use approx. 6 oz. (+/-) from a 10 oz. jar of St. Dalfour Red Raspberry All Natural 100% fruit jam for the middle layer with some cut up fresh fruit.  Top with Sweet Cashew Glaze and additional fresh fruit. Here’s the sequence. 1. Cake round 2. Jam 3. Small pieces of cut-up fresh fruit 4. Cake round. 5. Healthy Dessert Glaze. 6. Fresh Fruit topping.  Refrigerate any left-overs (Sweet Cashew Glaze requires refrigeration).

*Sweeteners: We get tons of questions about sweetener substitutes. We totally get it. Some folks want to use all Medjool dates while others want to use all maple syrup. We’ve tried various combinations of sweeteners with this cake. The best combination to obtain the light texture is to use a combination of maple syrup and maple sugar.  We do not recommend date sugar.  Additionally, we get a lot of questions about using coconut sugar, many of our readers have let us know that coconut sugar works well as a substitute for maple sugar.

*Serving:  8-9 servings

*Storage: Refrigerate (if Healthy Dessert Glaze is used) and use within 4 days.

*Nutritional Information: Does not include optional toppings.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.