A Cozy Buckwheat Almond Cake (Vegan & Gluten-Free)

Meet a cake that combines pure ingredients and comforting textures without needing a backstory. This almond buckwheat cake is all about simplicity and nourishment. It's an everyday treat that’s gluten-free, plant-based, and free from refined sugars and oils.

Whether you follow a plant-based diet or you love desserts that are kind to your body, this cake has you covered! It's proof that you don’t have to compromise on taste to eat well.

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Buckwheat Almond Cake

Ingredients

For a 20 cm / 8-inch round cake pan

Wet:

• 1 ½ cups (250g) cooked white buckwheat groats, cooled

• 1 cup (240ml) unsweetened almond milk

• ½ cup (80g) erythritol (or more, to taste)

• 1 tbsp apple cider vinegar

• 1 tsp vanilla extract

• Optional: zest of ½ organic lemon or orange

Dry:

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp ground cinnamon

• Pinch of salt

Topping:

• ⅓ cup (30–40g) sliced almonds

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Instructions

1. Preheat the oven to 350°F (175 °C). Line a round cake pan with parchment paper or lightly grease the sides.

2. In a blender or food processor, combine the cooked buckwheat, almond milk, erythritol, vinegar, vanilla, and zest (if using). Blend until very smooth.

3. In a mixing bowl, whisk together the baking powder, baking soda, cinnamon, and salt.

4. Pour the buckwheat mixture into the dry ingredients and stir until just combined. The batter should be thick but spreadable.

5. Pour the batter into the pan and smooth the top with a spatula. Sprinkle the sliced almonds evenly over the surface.

6. Bake for 35–40 minutes, or until golden on top and a toothpick inserted into the center comes out clean.

7. Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. The cake sets more as it cools.

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Notes:

• This cake is intentionally not too sweet, so feel free to increase the erythritol slightly or add a few drops of stevia if you like a sweeter taste.

• Cinnamon brings a cozy warmth; you can also add a pinch of cardamom or nutmeg for a deeper, more complex spice blend.

• The cake holds together best after cooling fully or resting overnight in the fridge.

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Nutrition (per 1 slice, 1/8 of the cake):

• Calories: ~115 kcal

• Protein: 3.2g

• Fat: 3.9g

• Carbohydrates: 17g

• Fiber: 2.1g

• Sugars: <1g

• Net carbs: ~14g

Values are approximate and may vary depending on your almond milk or brand of erythritol.

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