Gluten-Free Dark Chocolate Buckwheat Cake
A rich, naturally sweetened chocolate cake made with buckwheat flour and date-sweetened batter, enhanced with fresh rosemary and bright orange zest. The dense, fudgy texture comes from raw cacao and coconut milk, while the herbal notes create an unexpected sophistication. Topped with fluffy coconut whipped cream, this cake bridges winter comfort and spring freshness, perfect for dinner parties or special occasions when you want something unique yet deeply satisfying.
Ingredients
- 1 cup buckwheat flour
- ¼ cup coconut palm sugar
- ⅓ cup raw cacao powder
- 2 tablespoons rosemary, chopped fine
- 1 orange orange zest
- ½ teaspoon baking soda
- ¼ cup coconut oil, melted
- ⅓ cup full fat coconut milk
- 1 ½ cups dates, soaked overnight
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 can full fat coconut milk, chilled overnight
- 2 tablespoons maple syrup
- orange slices, for decoration(optional)
- rosemary sprigs, for decoration(optional)
Instructions
- 1
Preheat oven and grease springform cake pan
- 2
Combine dry ingredients including rosemary and orange zest in large mixing bowl, breaking up clumps
- 3
Blend wet ingredients in high powered blender until smooth
- 4
Add wet ingredients to dry ingredients and stir well
- 5
Pour batter into greased springform pan and bake until fork inserted in center comes out clean
- 6
Let cake cool completely before topping
- 7
Open chilled coconut milk can and pour liquid into bowl
- 8
Scoop thick cream into medium mixing bowl, add sweetener and beat until smooth with no lumps
- 9
Keep whipped cream chilled until ready to decorate cake
Tips
Soak dates overnight to ensure they blend smoothly and create natural sweetness throughout the cake.
Chill the coconut milk can overnight so the cream separates properly for whipping.
Test doneness with a fork rather than toothpick - the dense batter needs thorough checking.
Good to Know
Store covered at room temperature for 2 days or refrigerated for up to 5 days
Can be made 1 day ahead, add whipped cream just before serving
Serve at room temperature, garnish with orange slices and rosemary sprigs
Common Mistakes
Don't skip soaking dates to avoid grainy texture
Don't overbeat coconut cream to avoid separation
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular cocoa instead of cacao powder?
Yes, substitute cocoa powder 1:1 for cacao powder. The flavor will be slightly less intense but still delicious.
What if my dates don't blend smoothly?
Soak them longer in warm water, or add a tablespoon of the soaking liquid to help blend.
How long will the coconut whip hold?
Coconut whip is best used within 2 hours but can be refrigerated for up to 2 days and re-whipped if needed.