Everyday Buckwheat Chocolate Coffee-Cake

Everyday Buckwheat Chocolate Coffee-cake Recipe

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Victoria Meyers


I went into the kitchen today with a chocolate craving and came out with this. Just made it up as I went along! Like to get some feedback on it, I wanted to add a peanut butter swirl, but I didn't have any peanut butter today :( And As always this is GFCF!


★★★★★ 1 vote

10 Min
40 Min



  • 2 c
    granulated raw sugar
  • 1 c
    solid coconut oil
  • 4
    medium eggs
  • 1 tsp

  • 1 c
    organic buckwheat flour
  • 1 c
    organic corn flour
  • 1 Tbsp
    aluminum free baking powder
  • 1 tsp
    sea salt
  • 1 tsp
    xanthan gum
  • 3/4 c
    organic cocoa powder
  • 1 1/2 c

  • 1/4 c
    organic cocoa powder
  • 1/2 c
    powdered sugar
  • 5 Tbsp
    boiling water
  • 3 dash(es)
    cinnamon garnish

How to Make Everyday Buckwheat Chocolate Coffee-Cake


  1. Pre-Heat Oven to 375 degrees and use hard coconut oil to grease a Bundt pan, I used my new silicone pan today
  2. Add sugar and coconut oil to your mixing bowl and cream together, then add eggs and vanilla and mix well
  3. In a separate bowl mix flours, baking soda, xanthan gum, salt and cocoa stir and mix well with a whisk. Slowly add the flour mixture to the cream mixture along with water and stir till blended
  4. Pour batter into your Bundt pan and tap on the counter to level the batter, bake about 40 minutes or until a knife inserted in center comes out clean. Allow to cool 5 minutes and then remove cake to cool on a cake plate. Cool completely.
  5. For Glaze: Mix cocoa powder and powdered sugar together with a whisk in a small bowl, add boiling water a tablespoon at a time continuing to stir until the glaze is smooth and desired consistency, quickly drizzle over cake, sprinkle with a few shakes of ground cinnamon to taste.
  6. A Note about Gluten and Casein Free Ingredients: Since my family began this diet, we have discovered that you always have to read the labels on the foods you buy. This week when shopping I may buy something that is clearly gfcf and next week when I look for the same item I will notice they have changed the ingredient list adding dry milk, or maltodextrin, or some other questionable ingredient. I find that it's best to stick to unprocessed foods whenever possible- make it from scratch. My son is on the autism spectrum, its not the end of the world if he gets a little gluten or casein, while it may ruin his day, it isn't life threatening. I always watch him for symptoms and note the offending food. Please keep this in mind while selecting your ingredients for my GFCF recipes. Happy Careful Shopping! :)

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