My daughter’s 5th birthday is a month from now and I have finally nailed a delicious gluten free chocolate buckwheat cake for this year’s birthday cake! I am so thrilled to say that I have finally created an amazing chocolate cake recipe that is gluten free and doesn’t use any weird gluten free flour mixes! This cake is moist, chocolatey and absolutely comes very close to tasting like a cake make with regular flour.
Now for the delicious cake and frosting recipes…
Gluten Free Chocolate Buckwheat Cake Recipe
- 4 pastured eggs
- 2 cups coconut milk (where to buy)
- 1 cup organic whole cane sugar (where to buy)
- 1 cup organic buckwheat flour (where to buy)
- 1 cup organic cacao powder (where to buy)
- 1 cup cashew butter (where to buy)
- 1/2 tsp baking soda (where to buy)
- 1 tsp sea salt (where to buy)
- 2 Tbsp ghee or coconut oil
In a high speed blender or regular blender, blend together the coconut milk, eggs, ghee, and cashew butter until smooth.
Meanwhile, in another bowl, mix together the buckwheat, salt, whole cane sugar, baking soda, and cacao.
Pour the blended wet ingredients into a stand mixer. While mixing on low, slowly, and in 3 phases, add in the dry ingredients to the wet ingredients and mix until incorporated.
Pour the cake batter into the cake pans and bake at 375 degrees Fahrenheit for 20-30 minutes (one of mine too longer than the other – test doneness by poking in a toothpick. If the toothpick comes out clean, the cake is done).
Lets stand to cool before frosting. My daughter requested that I do the same frosting as last year – this strawberry and blueberry maple buttercream. However, I think this cake is far more spectacular with a chocolate swiss buttercream frosting…so here is that recipe!
Chocolate Swiss Buttercream Frosting
This makes about 4 cups of frosting.
- 4 large egg whites
- 1/2 cup + 2 Tbsp whole cane sugar (where to buy)
- Pinch of salt (where to buy)
- 3 sticks unsalted butter, cut into 1 inch small chunks, at room temperature
- 2 tsp vanilla (where to buy)
- 4 ounces homemade chocolate (or semisweet chips), melted
Combine egg whites, whole cane sugar, and salt in the bowl from a stand mixer set over a pot of simmering water.
Whisk the mixture constantly by hand until it is warm to the touch and the sugar has dissolved.
Place the bowl back onto your stand mixer fitted with the whisk attachment.
Starting on low and gradually moving up to medium-high speed, whisk the mixture until stiff (but not dry) peaks form.
Continue mixing until the mixture is glossy and completely cool (test by touching the bottom of the bowl), about 10 minutes.
Now this part is important so please read it and do it! Switch to the paddle attachment on your mixer and take off the whisk attachment. If you do not do this, it will not turn out right. While mixing on low, add the unsalted butter a few chunks at a time. Once all butter has been added, whisk in the chocolate and the vanilla.
Continue beating on low while scraping down sides of bowl with a flexible spatula. Beat until the frosting is smooth and there are no air bubbles. Keep buttercream at room temperature if using the same day or refrigerate and use the next day (bring it to room temp after removing from the fridge).