Chocolate Cake


  • 1 ¾ cups (225g) buckwheat flour
  • ½ cup (45g) Navitas Organics Organic Cacao + Longevity Blend Powder (Long live Cacao with Reishi Mushroom)
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ cups (300g) granulated sugar, plus an extra 1 ½ cups (300g) for dusting
  • 2 eggs, at room temperature
  • 1 cup (240ml) Beber’s unsweetened almond mylk
  • ½ cup (120ml) melted pastured raised Kerrygold Irish Unsalted Butter
  • ½ teaspoon pure vanilla extract
  • 1 cup (240ml) boiling water

recipe video


  1. Set the oven rack to the middle and preheat your oven to 350ºF. Grease a 12” round pan with butter, and line with parchment paper. Grease with butter and set aside.
  2. Place all dry ingredients in a large mixing bowl, and whisk until well combined.
  3. Place the wet ingredients in a medium size bowl, whisk, and gradually add them to the dry ingredients. Continue whisking until smooth.
  4. Add boiling water, a little at a time, and whisk continuously until all the water is incorporated. The batter should be slightly “runny”
  5. Pour the batter into the greased and lined mold, and bake for approximately 50 minutes or until a wooden skewer inserted in the center comes out clean.
  6. Set on a cooling rack and let it rest until cool.
  7. Place the extra 1 ½ cups (300g) of granulated sugar in a high-speed blender or Nutribullet and process for 30 seconds until powdered. Turn blender off and let the powdered sugar settle for a minute. Transfer the powdered sugar to an airtight container.
  8. Dust the cake with generous amounts of powdered sugar, when the cake has completely cooled.

What are the benefits of this dish?

The health benefits of cacao are vast. Highlights include its potent antioxidant superpowers and its ability to stimulate the production of healthier gut bacteria (aka the microbiome). [1, 2, 3]

New research suggests these bacteria ferment both the antioxidants and the fiber in pure cocoa powder, making chocolate a prebiotic food that is rich in – among other chemicals – powerful antioxidants. High antioxidant content goes hand in hand with anti-inflammatory properties. [4, 5]

Source: This dish is modified from Odette William’s Chocolatey Chocolate Cake. To see the original recipe, click here.

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