Chocolate Buckwheat Cake

Chocolate Buckwheat Cake

You know those times when you just want some cake?  But you’re all alone with no one to share it with, or you’re afraid of downing the entire thing in one sitting, or you simply don’t have the time to get a batter together…

Edit: you don’t have the patience to stand in front of the oven for 30 minutes and wait…

I get ya.  So here’s the solution:

Chocolate Buckwheat Cake

A single-serving chocolate buckwheat cake that you can feel good about eating that takes less than 10 minutes from start to finish.

Prayers.  Answered.

Despite how different this may look from a typical chocolate cake, it sure tastes a lot alike!  This microwaveable chocolate buckwheat cake is soft and moist and sweet and chocolatey… but it’s also satisfying and filling because it’s surprisingly healthy!

Healthy Single-Serving Chocolate Buckwheat Microwave Cake (sugar free, gluten free, vegan)

Yield: one serving


  • 7g (1 tbs) Ground Flaxseed
  • 1/3 cup Unsweetened Vanilla Almond Milk
  • 62g (1/4 cup) Unsweetened Applesauce
  • 10g (2 tbs) Unsweetened Regular Cocoa Powder
  • 2-4 packets Truvia (or to taste)
  • 1/8 tsp Salt
  • 30g (1/4 cup) Buckwheat Flour*
  • 1 tsp Baking Powder


  1. Line a 5" baking dish with parchment paper or spray with cooking spray.
  2. In a bowl, and in this order, stir together the flax and almond milk. Stir in the applesauce, cocoa powder, truvia and salt. Stir in the buckwheat flour, then the baking powder.
  3. Scoop batter into prepared dish and microwave for ~3 minutes, or until the middle is no longer wet and the cake has formed a perfect crown. Let cool slightly, then dig in!


*Feel free to test out other flours, but do not use oat flour... unless you want a gooey, rubber frisbee.

This recipe is: sugar free, low fat, high fiber, high protein, gluten free, vegan!

Recipe adapted from: Single-Serving Chocolate Buckwheat Protein Cake

This microwave cake is great on its own or topped with nut butters, chopped fruit, jams, maple syrup or yogurt.

Healthy Dessert Blog

A typical microwave cake has ~560 cals and ~43g fat!

*faints from horror*

This chocolate buckwheat cake isn’t your typical microwave cake.  This is healthy, guilt-free, fiber-rich and nutrient-dense.

Can you believe it?  A 200-calorie chocolate cake that tastes like it’s 2,000 calories!

Chocolate Buckwheat Cake

Takes just a few minutes to make and a few minutes to bake…

Um, what are you waiting for?!

Labels: Applesauce, Buckwheat-Flour, Cakes-and-Cupcakes, Chocolate, Eggless, Flax, Gluten-Free, High-Fiber, High-Protein, Low-Fat, Microwave-Baked, Nutrition-Label, Single-Serving, Sugar-Free, Vegan

3 Trackbacks/Pingbacks

  1. Pingback: Desserts With Benefits» Blog Archive on February 1, 2013
  2. Pingback: Desserts With Benefits» Blog Archive on February 2, 2013
  3. Pingback: 50+ Meals You Can Make In A Mug | Student Budget Living on September 30, 2014

Comments (13)

  1. Anonymous: November 16, 2012

    Looks great! I can’t wait to try it!
    I would like to incorporate some rice protein powder – any ideas?
    Thanks in advance :) I’m sure you’ll figure something out, you really know your stuff :)

  2. I haven’t tried this recipe with rice protein powder, but you can try this:

    7g (1 tbs) Ground Flaxseed
    6 tbs Unsweetened Almond Milk
    62g (1/4 cup) Unsweetened Applesauce
    1 tbs Regular Cocoa Powder (unsweetened)
    4 packets Truvia (or to taste)
    1/8 tsp Salt
    21g (1 scoop) Chocolate Brown Rice Protein Powder
    30g (1/4 cup) Buckwheat Flour
    1 tsp Baking Powder

    The batter should not be runny or really thick. Microwave this until the center springs back when touched. I hope this works out for you! If it doesn’t, you can stick with the recipe provided above and top it with a protein powder “frosting”:

    21g (1 scoop) Chocolate Brown Rice Protein Powder
    2-3 tbs Unsweetened Almond Milk
    10 drops Stevia Extract

  3. The Cooking Actress: November 17, 2012

    O_O I love you. You’re amazing. This cake is….heaven. ohmyword.

  4. Jules and Ruby: November 18, 2012

    another great one…you always have the best stuff. i wish i had all the ingredients. pretty soon i’ll have to get them just to make your healthy goodies

  5. Lauren Goslin: November 18, 2012

    Looks delicious, as always! :-)

  6. Anonymous: November 18, 2012

    do u think it will work with almond flour coconut flour instead? :)

  7. I wouldn’t recommend coconut flour because it absorbs a lot of liquid. I’m pretty sure this bake would work with almond flour instead of buckwheat, though I have not tried it. Good luck!

  8. Hopie: August 19, 2013

    Hi! Could you be able to substitute anything for the applesauce?

  9. dessertswithbenefits: August 20, 2013

    You can substitute the applesauce with pumpkin purée or any other fruit/veggie purée :)

  10. Mattea: October 13, 2014

    Hi there! If I wanted to use this recipe to make a whole batch of cupcakes how would I go about doing so? Would increasing everything three-fold be enough or should it be more? (for example, the 1/3 cup of Almond milk becomes 1 cup)

  11. dessertswithbenefits: October 13, 2014

    I haven’t tried increasing the recipe size so I’m not exactly sure if that would work, but I think increasing everything x3 should work just fine!
    I hope you like the cupcakes :)

  12. Mattea: October 13, 2014

    Hi Jess! The cupcakes were a big hit! I was at a Thanksgiving dinner (it’s Thanksgiving here in Canada) and we needed a gluten free dessert option – so thanks for your help!

  13. dessertswithbenefits: October 14, 2014

    Oh good I’m so glad!! Thank you so much for making the recipe and letting me know how it turned out :)
    Happy Thanksgiving!

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