What makes this decadent cake so chocolaty is that the batter has raw cacao and chopped dark chocolate in it, plus the date frosting includes plenty of raw cacao powder as well. The entire cake is made from buckwheat flour and it is sweetened with fruit, so it is perfect for those avoiding gluten and those avoiding refined sugar. Heat your piece of cake in a microwave oven for a short bit for extra softness and moistness as the chocolate inside melts. It’s oh-so-gooey! And no worries – the frosting stays as it is without melting off.

Double Chocolate Buckwheat Cake [Vegan, Gluten-Free]

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Ingredients

For the Dry Ingredients:

  • 8 extra large Turkish figs, chopped
  • 3/4 cup plus 2 1/4 tablespoons coconut milk with 1/3 cup plus 1 3/4 tablespoons water
  • 2 big ripe bananas
  • About 6 tablespoons applesauce
  • 1 heaped tablespoon peanut butter
  • A pinch of sea salt

For the Wet Ingredients:

  • 8.5 ounces raw buckwheat flour (see notes)
  • 4 tablespoons raw cacao powder
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 2.8 ounces vegan dark (at least 70 percent) chocolate, chopped (mix in at the end)

For the Frosting:

  • 1 cup dates, chopped
  • 3/4 cup water
  • 2 tablespoons coconut milk
  • 4 tablespoons raw cacao powder
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Preparation

To Make the Cake:

  1. In a small bowl, cover the chopped figs with water-coconut milk mixture and let soak for at least 15 minutes.
  2. Heat oven to 350°F.
  3. In a big bowl, mix together the flours, baking powder, vanilla, and cacao powder. If you are using vanilla extract, add it to wet mixture.
  4. Place the figs with the soak liquid, bananas, peanut butter, applesauce, and coconut milk into a blender and blend until smooth.
  5. Add the wet mixture to the bowl of dry ingredients and mix with spoon until all the dry ingredients have disappeared.
  6. Now mix chopped dark chocolate into the batter.
  7. Spoon the batter into a round or square or whatever shaped baking tin (bottom lined with parchment paper and sides greased with a bit of coconut oil).
  8. Bake for 30-35 minutes. Let cool in the tin for at least 15-20 minutes before removing.

To Make the Frosting:

  1. Cut dates into smaller pieces and let soak in 3/4 cup of water for at least 30 minutes. Blend dates, the soak water, coconut milk, salt and cacao into a smooth cream. You’ll need to scoop with a spoon in between.

To Decorate the Cake:

  1.  When the cake is cooled, spoon the frosting onto its surface and carefully start spreading it. Let it flow a bit over the edges.
  2. Should you want to spread the sides with knife, cool the frosting in refrigerator, where it thickens.
  3. Sprinkle some shredded coconut and chopped chocolate on top. You may also add some fresh berries, e.g. blueberries and wild strawberries.

Notes

Grind your own buckwheat flour by measuring the same amount of buckwheat groats.

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