Chocolate cake with buckwheat flour vegan
Very chocolaty, slightly nutty and heavenly moist tastes this pound cake. Its secret ingredient is buckwheat flour, which gives it a unique flavor note. The chocolate cake is vegan and very quick to make with few ingredients according to the recipe. It is perfect for dessert with a cup of coffee or tea.
Servings 12
Equipment
- approx. 25 x 15 cm square baking pan
Ingredients
- 50 g buckwheat flour
- 40 g cocoa powder
- 190 g brown raw cane sugar
- 100 ml vegetable oil
- 280 ml water
- 160 g wheat flour
- 7 g baking powder
- vanilla
- 1 pinch of salt
for sprinkling
- powdered sugar
Instructions
- Line the baking pan with baking paper.
- Mix buckwheat flour, cocoa powder, brown raw cane sugar, wheat flour, baking powder and salt.
- Mix vegetable oil, water and vanilla.
- Add the liquid vegetable oil and water mixture to the dry flour mixture and mix just briefly to form a thick dough.
- Pour the dough into the baking pan and bake the cake in a preheated oven at 180 °C top and bottom heat for about 35 minutes.
- Let the vegan chocolate cake cool down a bit in the baking pan first, then take it out and let it cool down completely. Sprinkle with powdered sugar if desired.
Notes
- You can adjust the amount of sugar for the dough according to your taste.
- Do not stir the dough too long, but only briefly until a homogeneous consistency. Otherwise, your vegan chocolate buckwheat cake might taste firm instead of soft after baking.
- Do not bake the cake longer than necessary, otherwise it might taste dry and not moist. To check if the pound cake is done baking, do a chopstick test.
- Note the detailed tips and tricks for making the chocolate cake with buckwheat flour vegan at the top of the post.