Soft and airy chocolate cake for one, made with gluten-free buckwheat flour – NO oil or butter!
This should really be called Jade’s Favorite Cake, because she’s who I make this for more than anyone.
I have to tell you a little bit about my oldest, who turns NINE in a few months!
I got pregnant with her at a time when I had been having abnormal periods for years and really didn’t think kids were in the cards for me. The sad realization was fine, but a bit depressing, nonetheless.
I discovered I was pregnant during a very allergic stage in my life and believe I passed on a lot of those same sensitivities on to Jade.
As a baby, her eczema would be so bad that she’d scratch until she bled. It was heartbreaking for me, and I’ve carried a lot of guilt about it over the years.
Each year, however, she seems to get better. She’s been able to eat more foods than ever this summer, which elates me! I love knowing how much nutrition she’s been able to pack in.
Though she’s successfully ate whole wheat and spelt without any trouble, buckwheat flour is still a mainstay in her diet. She loves the flavor, and it’s the most agreeable flour I give her….henceforth!…I created for her this buckwheat flour chocolate cake.
This is one of her favorite treats (the other is a gluten-free cookie recipe that I’ll have to share another time). Her favorite part, of course, is topping it with chocolate pieces, which she correspondingly eats while we chat in the kitchen. The girls started back at school last week, and I really enjoy listening to all the elementary drama. 🙂
Sammy and I love this cake too! It’s soft and moist, and the ingredients list is a simple one.
While you can buy ready-ground buckwheat flour in the store, I like to grind the raw buckwheat groats myself. I find the flavor much more palatable, and the flour is always fresh!
For the sugar, I stay at two teaspoons for myself and three teaspoons for Jade. I’ve also had success with a combination of one teaspoon and a bit of stevia, it just depends on your personal preference.
Remember, the chocolate chips and applesauce add some sweetness as well!
Buckwheat Flour Chocolate Cake for One
Ingredients
- 2 Tbsp buckwheat flour see Notes
- 1 Tbsp cocoa powder
- 1/4 tsp baking soda
- dash sea salt
- 2-3 tsp coconut sugar
- 1 Tbsp applesauce
- 3 Tbsp milk of your choice see Notes
- 1/4 tsp vanilla extract
- 1 Tbsp chopped chocolate or chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Mix the dry ingredients in a small bowl (flour, cocoa, baking soda, salt, sugar).
- Stir in the wet ingredients (applesauce, milk, vanilla) until smooth and well combined.
- Pour the batter into a small well-oiled ramekin.
- Top with chocolate.
- Bake 15-18 minutes, until the top feels springy to the touch.
Notes
Nutrition
Notes:
These are the raw buckwheat groats I use to grind my flour.
Because there is no added oil or fat in this recipe, I like to add in a rich milk, like my Homemade Coconut Milk.
These are some of the items I use to make this recipe:
Recipe Steps:
Mixing the dry ingredients…
Mixing the batter…
Oil the ramekin…
Pour the batter in!
Top with chocolate…
Christina says
Thanks for the recipe! I tried this last weekend and it was delicious!! My partner even enjoyed it and he’s not the biggest buckwheat fan. I substituted the applesauce for a very ripe banana, used brown sugar instead of coconut and multiplied everything by 4 to make a cake (except the sugar, I put less in). Texture was really moist and springy. Really enjoyed it and now I have a recipe I can bake for my vegan gf friends.
Christina says
Just tried this cake yesterday for myself and my extremely sensitive toddler. I was so happy to find a recipe we only had to make one substitution in (she can’t have coconut)!! It turned out beautifully, I wish I could add a picture. It was also delicious, and didn’t last long! Thank you so much for the recipe!
Lauren says
Aw, that’s great, Christina! I’m so glad when an allergic child has something they enjoy. Thanks for your comment and rating!
Sara says
Is this meant to taste like burnt buckwheat flour? Because it did. The consistency was perfect though. We threw it away.
Lauren says
This is lower sugar recipe, as most of mine are! I try to warn in the post to up the sugar if you have a ‘sweeter’ tooth.
Liron says
Hi Lauren. Looks really yummy and healthy 🙂
I want to make it a regular sized cake.
How much should I multiply the ingredients?
Lauren says
Thanks, Liron! I’m not sure, as I’ve never tried…I’d probably 4x the whole recipe and make it in an 8 x 8 inch baking dish. Again, that’s just a guess!
Sharon A says
I can’t seem to find the part where you grind your flour for this. How much raw buckwheat do you use, and do you grind it with the other dry ingredients since it’s such a small amount? Have you ever used sprouted buckwheat to make your flour, and if so, how did you use it? Thanks – I have a lot of buckwheat I’m sprouting in small batches, and need some creative recipes to use it all up! Looking forward to trying this one out as I am a dedicated choco-holic 🙂
Lauren says
Hi Sharon,
I grind my raw groats at once and place the flour into a storage bag and just measure it from there. I’m not certain on the amount of groats you need to make ‘x amount’ of flour. I’ve not used sprouted buckwheat, but as long as it’s dry, it seems like it would process into flour just as well! I hope you like the cake if you try it, it’s a favorite around here!
Onaca says
Hello! This looks delicious. I’d like to make it as a birthday treat for a friend, but I’m wondering if there are any substitutes you could recommend for the applesauce? Could I use butter or oil, or is there something else that would be good? I’m in Japan and unfortunately applesauce is crazy expensive here!
Kimberly says
I live overseas, too, and have the same problem. I’ve also found it almost impossible to find applesauce without added sugar so I’ve started making my own and canning it. On a smaller scale, making your own applesauce is so easy, especially if you’re making only enough for one serving or recipe. Just peel and core as many apples as you need and steam them for a few minutes. After they’re done, pop them in a blender and add some of the steaming water, if it’s too dry. The consistency will be determined by whether you choose purée or to pulse the blender blade.
Fariha says
Just making the cake sub the applesauce with banana.. And used some Xylitol.. Had some vegan chocolate.. Divided the mixture into 4 paper cases… My daughter has IBD.. am just bought some sprouted buckwheat flour started googling and fount you.. Fingers crossed.. Thanks for the recipe x
Lauren says
I hope you guys like it, Fariha! I just made one today too, lol! 🙂
Fariha says
Yes we loved it… Not sure hiw different the sprouted flower tastes to the other one.. But it turned out great.. Thanks again.. Will be checking out more of your recipes x
Lauren says
Oh great, I’m so glad you guys enjoyed it! Thanks for letting me know, Fariha!
Roberta Shagam says
i used spiced apple butter and got a gooy center, like a brownie
also , doubled the amount and got six small cupcakes
great recipe, thank you !
Lauren says
Thanks Roberta, glad you enjoyed it! 🙂
Adrienne says
Looks great. Will need to make!
Pansy says
Very fantastic chocolate cake to eating thank you ” LAUREN” for sharing my favourite chocolate cake post
Marney says
Hi Lauren. I love reading your posts. They are the highlight of my day! I can’t wait to try your newest mouthwatering treat!
Vic says
Hi Lauren,
This recipe sounds delicious. I would like to grind the raw buckwheat groats myself. Which appliance do you use for this? Do you rinse and dry the oats? Or do you use them dry, straight out of the package? Any hints? Thank you.
Lauren says
Hi Vic,
I grind my groats in either a coffee grinder or with the Nutribullet using a flat blade. No need to rinse, just grind them straight from the bag. 🙂
Vic says
Hi Lauren,
Thank you. I am so glad I do not need a Vitamix to grind the groats. Your recipe is an inspiration — just buckwheat flour for a gluten-free and nutritious treat. No need to blend two or more flours.