Name: Healthy Vegan Buckwheat Cake
Prep time: 15 min
Cook time: 27 min
Ingredients: ½ cup rolled oats; ½ cup almond flour, lightly packed; 1 cup buckwheat flour; 1 Tbsp flaxseed meal; ¼ cup coconut sugar; 2 ½ tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; ¾ cup unsweetened plain plant-based milk; 1 tsp apple cider vinegar; ¼ cup maple syrup; 2 tsp vanilla; ⅓ cup unsweetened applesauce; 2 Tbsp unsalted almond butter; Fresh fruit; 100% natural jam; Sweet Cashew Glaze

Recipes » Desserts » Healthy Vegan Buckwheat Cake

By Monkey and Me Kitchen Adventures

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Calling all buckwheat lovers! We’ve got a fabulous cake coming in hot from the oven. This easy gluten-free cake has it all: a delicate, fluffy texture; a lightly sweet flavor; and wholesome, delicious ingredients! Enjoy it by itself, or make it an extra special holiday treat by adding jam, fresh fruit, and our Sweet Cashew Glaze. Sweet and simple or decadent and lavish, this tasty cake is sure to please.

Prep: 15 mins Cook: 27 mins Yield: 8-9 Servings

Gluten Free Soy Free

Ingredients

Dry Ingredients

½ cup rolled oats
½ cup almond flour, lightly packed
1 cup buckwheat flour
1 Tbsp flaxseed meal
¼ cup coconut sugar
2 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt

Wet Ingredients

¾ cup unsweetened plain plant-based milk
1 tsp apple cider vinegar
¼ cup maple syrup
2 tsp vanilla

Additional Ingredients

⅓ cup unsweetened applesauce
2 Tbsp unsalted almond butter

Other Optional Ingredients

Fresh fruit
100% natural jam
Sweet Cashew Glaze

Instructions

1. Preheat the oven to 350 degrees F.
2. Line the bottom of an 8-inch-diameter round cake pan with parchment paper (or an 8×8 square pan) and set aside. Don’t worry about lining the sides of the pan. As the cake bakes, it will pull away from the sides.
3. In a small bowl, add the milk and apple cider vinegar. Stir together and set aside.
4. Add the oats to 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. Add the maple syrup and vanilla to the bowl with the milk and vinegar, and whisk to combine.
6. Add the applesauce and almond butter to the dry ingredients and stir slightly (it will still have lumps), then add the wet ingredients. Stir until everything is just combined. Do not over-stir.
7. Pour the batter into the parchment-lined cake pan. Smooth out for even baking.
8. Place in the oven, center rack. Bake for 21–25 minutes if using an 8x8 pan, or 24–27 minutes if using a round pan. When it’s finished, a toothpick will come 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 to make sure it is separated. Flip the cake pan onto a cooling rack and remove the parchment paper from the bottom of the cake, then flip it over again so the cake is right-side-up on the cooling rack. You can flip the cake by using two cooling racks.
10. If you want to add the Sweet Cashew Glaze and fresh fruit topping, allow the cake to completely cool before adding.

Cooking Tips

1. Multi-layered cake with raspberry jam filling, Sweet Cashew Glaze, and fresh fruit topping: To construct a two-layer cake, you will need to make the recipe twice, using two 8-inch-diameter round cake pans. We set up two bowl stations and make them both at the same time. We use approximately six ounces 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. Refrigerate any leftovers (Sweet Cashew Glaze requires refrigeration).