Go Back
Chocolate cake with buckwheat flour vegan – lightning recipe

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.
Course Dessert
Prep Time 10 minutes
Cook Time 35 minutes
Servings 12


  • approx. 25 x 15 cm square baking pan


  • 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


  • 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.


  • 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.