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Healthy Vegan Buckwheat Cake with slices cut out

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

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.

Ingredients

Scale

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:

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.

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.

Find it online: https://monkeyandmekitchenadventures.com/healthy-vegan-buckwheat-cake/