Triple Chocolate Buckwheat Cake


A gorgeous gluten free and vegan chocolate cake, that gets its moist consistency from bananas

Prep Time: 15 minutes

Cook Time: 25 minutes

Ready In: 49 minutes

Servings: 10 slices


  • 2 cups raw buckwheat groats, soaked for at least 4 hours
  • 1/3 cup unsalted peanut butter
  • 3 ripe bananas
  • 1/3 cup olive oil
  • 2/3 cup brown sugar
  • Egg replacement
  • 1 teaspoon flax flour and 3 tablespoons of water
  • 1 cup cacao
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 200 g dark chocolate, chopped
  • 4 tsp coconut milk


  1. Preheat your oven to 400F.
  2. Prepare your egg replacement by mixing one teaspoon of flax flour with 3 tablespoons of water and leaving for 15 minutes.
  3. Blend your soaked buckwheat until it’s a smooth, creamy texture.
  4. Add peanut butter, bananas, oil, egg replacement and sugar and blend again until it’s fully mixed.
  5. Now add your cacao, salt, baking powder and baking soda and blend again.
  6. Put your blended ingredients in a big mixing bowl, add the 100g of the chopped chocolate and mix well.
  7. Pour your mixture into a cake tin that has been lined with parchment paper and bake for 20 – 25 minutes, until it’s dry on the outside but still slightly moist on the inside – if you poke it with a knife it will come out slightly wet.
  8. Leave to cool.
  9. In the meantime, prepare a grenache by melting the rest of the chocolate along with the coconut milk in a microwave, keeping an eye on it to make sure it doesn’t burn. Top your cake with the mixture and leave to cool in the refrigerator.

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