This is one of the simplest cakes you can make, with ingredients that are almost always on hand. This cake is so easy to prepare, you hardly need a recipe for it – but I included one anyway :-), in case you don’t have all the spices memorized.
You can use either whole or ground almonds – I used ground almonds this time, but any will do fine. An additional advantage of using ground almonds is that they help thicken the batter and give it a beautiful color! If however, you prefer to use whole nuts instead of ground – just chop them coarsely with a sharp knife before adding them to the buckwheat mixture. For best results make sure your eggs are at room temperature before you start too.
It’s best to bake this cake in a well-greased loaf pan as I did. You could use an 8×8-inch square baking dish instead – the baking time will be less though (about 30 minutes). It’s also very important not to overbake this cake because it can become dry very quickly – it should be moist inside when done.
The recipe calls for 1/4 cup agave nectar or maple syrup – if using agave nectar, you might want to add 1 tablespoon water along with the other wet ingredients since it tends to be thicker than maple syrup.
Another option is to replace half of the sugar with some dark chocolate chips you can find at any health food store. You can also sprinkle some on top of the batter before baking if you wish – it gives a lovely crunch!
Buckwheat Cake with Almonds and Chocolate
1 cup raw whole almonds (or coarsely chopped) plus more for sprinkling on top if desired
1/2 cup unsweetened cocoa powder, sifted to remove any lumps
1 1/2 teaspoons ground cinnamon, or to taste
3 tablespoons agave nectar or maple syrup
Preheat oven to 350F. Lightly grease an 8×4-inch loaf pan, line with parchment paper allowing some overhang on each side, and lightly grease again. In a large bowl, mix together all the dry ingredients – almonds through sugar. Make a well in the center, add the cocoa powder, egg, oil, and vanilla extract. Whisk until just combined. Pour mixture into prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with few moist crumbs attached – do not overbake. Let cool for 10 minutes before turning out onto a wire rack to cool completely before slicing and serving. Makes one loaf of approximately 12 slices depending on how thickly you cut them (nutrition data is based on average slice thickness).
Nutritional Info per slice: 204 calories, 11 grams of fat, 6 grams of protein, 19 grams carbohydrate, 5 grams dietary fiber.
*If using maple syrup instead of agave nectar reduce sugar to 1/4 cup. You may also want to add 1 tablespoon of water when mixing wet ingredients together since pure maple syrup is much thicker than agave nectar.
Note: If using unsweetened cocoa powder, you might want to reduce the sugar a bit as well.
Alternatively, you can top it with some vegan chocolate chips before baking if desired.
There you have it – a super-simple cake that is rich, moist, and decadent. A perfect treat for dessert or even breakfast if you are so inclined :-).
I hope you enjoyed this post my lovelies – I sure had fun writing it! Have a wonderful weekend ahead! <3