This delicious moist gluten-free Buckwheat Chocolate Cake has a deep chocolate flavor and such a creamy frosting that you will find yourself coming back to the pan for another bite! It pairs great with no-churn homemade vanilla ice cream.

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This decadent buckwheat cake recipe was inspired by my buckwheat apple cake which had an incredible nutty and earthy flavor! It's the perfect dessert for special occasions like Thanksgiving or Valentine's Day.
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Why You Will Love This Recipe
- This buckwheat cake is ready in less than 1 hour just like this no-bake Raffaello dessert.
- The nutty and earthy flavor of buckwheat elevates this buckwheat cake to a whole new level (see more buckwheat flour recipes)
- Buckwheat flour keeps the cake moist for longer (just like it does in this buckwheat banana bread)
- Mascarpone frosting is the best type of filling for cakes. I also use it in my Raffaello Torte!
Ingredients for Buckwheat Cake
- Buckwheat flour - I recommend using light buckwheat flour for buckwheat cake instead of dark one for a lighter flavor and smoother texture. It also works great in buckwheat banana muffins!
- Cocoa powder - I like to use Dutch-process cocoa powder for its deeper flavor.
- Oil - I use sunflower oil but any other neutral oil can be used. Oil helps open up the crumb and create a lighter texture.
- Boiling hot water helps bring out the deep cocoa flavor and activate both baking powder and soda quickly. You can use hot coffee instead.
See the recipe card for quantities.
Substitutions
- Eggs - use chia or flax eggs for the egg-free version.
- Sugar - you can use a granulated artificial sweetener or coconut sugar instead.
- Buckwheat flour - this buckwheat cake was designed with buckwheat flour in mind so I wouldn't recommend swapping it.
- Milk - use plant-based milk for the dairy-free version.
- Oil - use any neutral oil you like (sunflower, coconut, etc.).
How to Make Buckwheat Cake
Step 1. Start preheating the oven to 320F/160C. Lower heat will allow for the cake to rise more evenly (with minimal doming).
Grease a large baking dish (30/22cm or 12/8in) and set it aside. Then, sift all of the dry ingredients (other than sugar) into a large mixing bowl.
Step 2. Add the sugar to the sifted dry ingredients and stir to incorporate.
Step 3. Add all the liquid ingredients (except the hot water) to the dry ingredients and whisk until smooth.
Next, add the boiling hot water and whisk again. Don't worry - it won't curdle the eggs!
Finally, pour the batter into the greased baking dish and bake for 40 min on the middle oven rack.
Once the cake is done, let it cool completely before preparing the frosting!
Note: if your cake domes, bake it at a lower temperature next time and/or use cake strips.
Step 4. To make frosting you will need to sift the cocoa powder and the confectioners' sugar, then add cold mascarpone cheese.
Mix mascarpone with the dry ingredients using an electric mixer until evenly incorporated (1-2 minutes).
Then, add the cold heavy cream and keep mixing until it reaches the desired consistency. Be careful not to overmix or the cream will curdle!
Frost the cake right away and top with your favorite toppings (like crushed buckwheat oatmeal cookies)!
Expert Tips
- Let the buckwheat cake cool completely before adding the frosting.
- Add hot coffee instead of hot water to improve the flavor even further!
- Top the buckwheat cake with crushed nuts, fresh berries, sprinkles, or mini marshmallows for more texture!
- Use light buckwheat flour (grayish in color) for the perfect flavor balance.
Common Questions
Buckwheat flour adds a rich nutty flavor to cakes and buckwheat desserts but since it is gluten-free, you will need to add xanthan gum. To get the best results, use recipes specifically designed for buckwheat flour!
Buckwheat is not considered low-carb, but it can be eaten on a low-carb diet in moderation. However, buckwheat cakes have sugar, so they don't qualify as low-carb. For low-carb cakes see these coconut flour cake recipes!
Yes! You can make cookies, cakes, buckwheat sandwich bread, flatbread, buckwheat crackers, and even sourdough!
Storage
- Store this buckwheat cake in the refrigerator for 3-4 days.
- For longer storage, freeze the cake before frosting it. To freeze, simply wrap the cake or the slices with plastic wrap and place them in the freezer.
- To defrost, place the cake into the microwave for a few minutes!
More buckwheat flour recipes:
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Moist Buckwheat Chocolate Cake
Ingredients
Dry ingredients
- 200 grams buckwheat flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 40 grams Dutch-process cocoa powder
- 1 teaspoon salt
- 225 grams sugar, or coconut sugar/granulated sweetener
Wet ingredients
- 2 medium-large eggs, room temperature
- 190 grams milk, use plant-based for dairy-free
- 90 grams sunflower or other oil
- 190 gram hot water or coffee
Chocolate mascarpone frosting
- ⅓ cup Dutch-process cocoa powder
- ⅔ cup powdered sugar
- 250 grams mascarpone cheese, cold
- 1 cup heavy cream, cold
SAVE THIS RECIPE!💌
Instructions
- Start preheating the oven to 320F/160C. Lower heat will allow for the cake to rise more evenly (with minimal doming).Grease a large baking dish (30/22cm or 12/8in) and set it aside. Then, sift all of the dry ingredients (other than sugar and salt) into a large mixing bowl.200 grams buckwheat flour, 1½ teaspoon baking powder, ½ teaspoon baking soda, 40 grams Dutch-process cocoa powder
- Add sugar and salt to the sifted dry ingredients and stir to incorporate.1 teaspoon salt, 225 grams sugar,
- Add all the liquid ingredients (except the hot water) to the dry ingredients and whisk until smooth.2 medium-large eggs,, 190 grams milk,, 90 grams sunflower or other oil
- Next, add the boiling hot water and whisk again. Don't worry - it won't curdle the eggs!190 gram hot water or coffee
- Finally, pour the batter into the greased baking dish and bake for 40 min on the middle oven rack.Once the cake is done, let it cool completely before preparing the frosting!Note: if your cake domes, bake it at a lower temperature next time and/or use cake strips.
Frosting
- To make frosting you will need to sift the cocoa powder and the confectioners' sugar, then add cold mascarpone cheese.Mix mascarpone with the dry ingredients using an electric mixer until evenly incorporated (1-2 minutes).⅓ cup Dutch-process cocoa powder, ⅔ cup powdered sugar, 250 grams mascarpone cheese,
- Then, add the cold heavy cream and keep mixing until it reaches the desired consistency. Be careful not to overmix or the cream will curdle!1 cup heavy cream,
- Frost the cake right away and top with your favorite toppings (like crushed buckwheat oatmeal cookies)!
Notes
- Let the cake cool completely before adding the frosting.
- Add hot coffee instead of hot water to improve the flavor even further!
- Top the cake with crushed nuts, fresh berries, sprinkles, or mini marshmallows for more texture!
- Use light buckwheat flour (grayish in color) for the perfect flavor balance.
Corbet says
Great recipe! I was a bit skeptical at first because I’ve always found buckwheat to have a very strong flavour, but it was all I had and I needed to whip up a birthday cake! We are dairy-free so I used coconut milk kefir and a vegan icing, and it came out great! Very chocolatey.
Natasha Levai says
Hi Corbet! I am happy it worked for you!
Tineke says
Hi Natasha, I love buckwheat and chocolate so I will sure give this a try. Just wondering what size backing pan you use for the recipe. Thanks!
Natasha Levai says
Hi Tineke! I used 30/22cm (12/8in) baking pan!
Natasha says
This buckwheat chocolate cake doesn't need any starches, only calls for one flour type and doesn't need xanthan gum! Very easy to make.
Natasha Levai says
A great moist chocolate cake with an earthy buckwheat flavor!