“This is my favorite gluten-free cake,” writes Roxana Jullapat in her cookbook Mother Grains (out April 2021). “I always make it when I’m cooking for friends who avoid wheat. The crumb is light and airy, and its intense chocolate flavor shines alongside buckwheat’s earthy tobacco undertones.” Serve as a warm or room-temperature dessert with a sprinkle of confectioners’ sugar and a generous dollop of whipped cream.
Recipe information
Yield
8 - 10 Servings
Ingredients
Sponge
1
½
1
Cake
4
¾
½
¼
1
½
2
special equipment
Preparation
Sponge
Step 1
Place ¾ cup lukewarm (98°–105°) water in a medium bowl and sprinkle yeast over. Whisk in buckwheat flour and honey. Cover with a kitchen towel or plate. Let sit at room temperature until surface of sponge looks frothy with big and small bubbles across the top, about 1 hour.
Cake
Step 2
Place a rack in middle of oven; preheat to 350°. Coat pan with nonstick spray. Separate yolks from eggs over a large bowl to catch egg whites. Place yolks in another small bowl; set egg whites aside. Combine chocolate and butter in a medium heatproof bowl and set over a medium saucepan of simmering water (do not let bowl touch water). Melt chocolate, stirring occasionally, until smooth. Remove from heat and whisk in cocoa powder, vanilla, salt, and ¼ cup (50 g) granulated sugar. Add egg yolks one at a time, whisking until smooth after each addition. Stir in sponge.
Step 3
Add remaining ¼ cup (50 g) granulated sugar to bowl with reserved egg whites. Using an electric mixer on medium-high speed, beat until soft peaks form, about 4 minutes. Fold half of egg whites into batter until smooth, then fold in remaining egg whites until just combined. Scrape batter into prepared pan and smooth surface.
Step 4
Bake cake, rotating pan halfway through, until a tester inserted into the center comes out clean, 40–45 minutes. Let cake cool in pan. Run a paring knife around edges of cake, then unmold and place on a plate. Dust with powdered sugar just before serving.
Do ahead: Cake (without powdered sugar) can be made 1 day ahead. Store tightly wrapped at room temperature.
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Reviews (50)
Back to TopThis was fabulous. I made half the recipe in a 6 inch springform. I probably over baked a tad and next time would start to check at 25 min instead of 30. It is moist and chocolate-y without being too heavy, just dense enough
Amy
Boston, MA
3/6/2022
Possibly the best BA recipe so far! I followed the recipe and got a super tasty, light and airy cake. I just bumped up the chocolate chips to a full cup "by accident" ;-), and accidentally spilled one egg white in my yolks while separating. Will make again, and again, and probably some more!
Alain Gauthier
Nepean ON
3/3/2022
Not reviewing yet, but getting ready to bake. Just checking before I get started: 1/2 cup buckwheat flour is the entire flour amount in the cake??? Is this really correct?
Chicago baker
Chicago
1/7/2022
Best GF cake! It was a big hit even with people who eat gluten. I was a little concerned about making the sponge but it turned out exactly as described in the recipe. Used Guittard chocolate and Ghirardelli cocoa. In think cooking time cook be 35mn instead of 40.
Laurence P
Miami, FL
11/21/2021
I followed the suggestion to add a little finely ground coffee. I don't know if that was the reason, but contrary to many people's comments, we found it had plenty of chocolate flavor. Used Whole Foods dark chocolate chunks and TJ's cocoa powder. Definitely a keeper.
David
Tucson, AZ
10/12/2021
great recipe
Anonymous
Morganville, NJ
5/27/2021
After reading the reviews, I decided to make this cake and add a tablespoon of espresso and 1/4 tsp of salt to bring out the chocolate flavor and I have it say I think it was delicious! Being an avid baker, I wasn’t deterred by all the steps. It wasn’t difficult, it just took a bit of time. I thought I might have burned the cake because the edges seemed pretty dark when I took it out, but it was perfectly baked. A GF winner for sure!
Ebanas
Rhode Island
4/5/2021