Coconut Buckwheat Cake: dairy and gluten-free, easy, veganisable

Posted by

Başak

April 4, 2026

On April 4, 2026

Preparation: 10 mins

Baking: 30 mins

Difficulty: very easy

Yields: 8 portions

Cost: low

If you want to go straight to the recipe click here

Introduction to Coconut Buckwheat Cake

This coconut buckwheat cake challenges the idea that healthy, gluten-free desserts can’t be indulgent.
Considering that sometimes I also use whole-grain buckwheat flour, this is an even more “shocking” claim. Furthermore, it requires no technical knowledge or culinary skills; anyone can make it, even those who forget to beat the eggs (which has actually happened)!

Despite using organic ingredients, the cost remains low, which is no small thing in this time of global economic uncertainty.
Plus, this recipe is gluten-free and dairy-free, so no butter and no milk. It can easily be made vegan by replacing the eggs with chia seeds.
But here’s the real question: Why should we prefer buckwheat to wheat, even if we don’t have a gluten sensitivity? Let’s discover why

Why choose buckwheat flour over wheat flour?

Buckwheat flour is naturally gluten-free, making it ideal for people with celiac disease or gluten sensitivity. However, it is good to know that, this gluten-free status offers no benefit to those who don't need to avoid gluten for health reasons. It doesn't offer any advantages to healthy people.

As I explained in the article "Healthy Bread," it's not gluten that's harmful, but rather the modern wheat grown through today's industrial and intensive farming methods.

So why am I suggesting you this dessert be made with buckwheat flour rather than ancient or organic wheat flour? Because buckwheat has several positive characteristics that benefit the body and the environment. Hear hear! Being gluten-free isn't even one of them.

Here's a comparison between buckwheat and wheat:

Lower glycemic response: Studies on humans show that buckwheat products significantly reduce postprandial blood glucose levels compared to soft wheat because its glycemic index is moderate (45–60), thus causing fewer blood sugar spikes and leading to better metabolic control.
Higher fiber and protein content: Buckwheat contains more fiber, protein, and minerals than refined wheat flour, thus providing greater satiety, slower digestion, and a better overall nutritional profile.
Better Amino Acid Profile: Buckwheat proteins are rich in essential amino acids, such as lysine, which are often lacking in other grains.
Presence of bioactive compounds with metabolic effects: Buckwheat contains flavonoids, such as rutin, and polyphenols that inhibit digestive enzymes, such as α-glucosidase and α-amylase, and improve blood sugar levels and metabolism.

Clearly, buckwheat is nutritionally superior to wheat flour, but it has a few more tricks up its sleeve.

Buckwheat cultivation is generally more sustainable than conventional wheat farming because it is less intensive and more resilient.
It also has a smaller environmental impact and is more conducive to biodiversity.

That’s why I prefer buckwheat, even though I don’t have celiac disease. For more info about the benefits of buckwheat you can read this article

To get Chef Laura Canepuccia’s fantastic 1 ingredient buckwheat bread recipe

Ingredients for a delicious coconut buckwheat cake

160g buckwheat flour
60g shredded coconut (or grated)
200ml unsweetened plant-based milk (any type)
2 farm eggs or 2 tbsps of chia seeds soaked in 6 tbsps of water
80ml extra-virgin olive oil or other cold pressed oil
60g brown sugar (or another natural sweetener)
Zest of 1 washed, untreated lemon (preferably organic)
1 level teaspoon baking powder
2 tablespoons of your favorite nuts (walnut, hazelnut or almonds)
2 tablespoons of your favorite dried fruit (raisins, blueberries)
1 teaspoon of cinnamon
Oil for greasing the pan or oven parchment paper

Directions for a foolproof coconut buckwheat cake

Step 1. In a large bowl, beat two eggs and sugar with a mixer for about five minutes. Or, for a vegan coconut buckwheat cake, soak 2 tbsps of chia seeds in 6 tbsps of water, use after a minimum uf 10 mins of soaking. Then, preheat the oven to 350 degrees F or 180°C.

Step 2: Grate the zest of a washed lemon and add it to the mixture. Soak also your dried fruits in another bowl in water.

Step 3: In a separate deep bowl, combine the shredded coconut and buckwheat flour. I use whole grain, but if you prefer a lighter, less rustic texture, use refined buckwheat flour, or use them in a 50-50 ratio.

Step 4: Slowly pour in the plant-based milk an oil, followed by the egg or chia and sugar mixture. Stir gently until a smooth batter forms.

Step 5: If using shredded coconut, add an additional 30ml of plant-based milk, as it absorbs more liquid.

Step 6. At this point, thoroughly grease a circular or rectangular bread pan with high sides, or line it with parchment paper.

Step 7. Just before pouring the batter into the pan, add the baking powder, cinnamon, dried fruits and nuts and mix well one last time.

Step 8. Pour the batter into the prepared pan and bake immediately.

Step 9. After about 25-30 minutes, it’s time for the toothpick test. If the toothpick comes out slightly moist, take the buckwheat and coconut cake out of the oven. If it’s clearly wet, leave it in for another five minutes and repeat the test.

Step 10. Once the cake is out of the oven and the toothpick comes out clean, let it cool for another 15 minutes in the pan so that it won’t break when you transfer it to a serving plate. Enjoy it warm or cold, if you want serve it with some more coconut on top.
This cake will keep at room temperature for at least three days. Sliced, it can be frozen for three months.

This buckwheat coconut cake is a healthy dessert. It doesn’t contain much sugar (less than 10g per portion).
Instead of increasing the recommended amount of sugar, give this cake a chance with these amounts. If you find you need more sweetness, eventually serve it with one teaspoon of honey, maple syrup, or grape molasses. But I’m sure you’ll love it just the way it is.

Bon appétit, and happy revolution to all!

Bibliography
1) AHMED, A. et al. “Phytochemicals and Biofunctional Properties of Buckwheat: A Review.” The Journal of Agricultural Science 152.3 (2014): 349–369.
2) Acquistucci, R. & Fornal, J. (1997). Italian buckwheat (Fagopyrum esculentum) starch: physicochemical and functional characterization and in vitro digestibility. Food/Nahrung 41, 281–284
3) Tugba Ozdal, Fayrouz Abu-Khalil, Pseudocereal protein—application and health benefits, Plant-Based Proteins, 10.1016/B978-0-443-13370-1.00005-3, (129-162), (2025)
4) P. Jiang, et al. Rutin and flavonoid contents in three buckwheat species Fagopyrum esculentum, F. tataricum, and F. homotropicum and their protective effects against lipid peroxidation. Food Research International, Volume 40, Issue 3, 2007, Pages 356-364, ISSN 0963-9969