Ingredients
Scale
- 1 ½ cups Buckwheat flour
- ½ cup Unsweetened cocoa powder (Dutch-processed preferred)
- 1 cup Granulated sugar (or coconut sugar)
- 1 ½ teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Fine sea salt
- ¾ cup Extra-virgin olive oil
- 3 Large eggs, room temperature
- 1 cup Whole milk (or unsweetened almond milk)
- 2 teaspoons Vanilla extract
- Optional: Flaky sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with a little olive oil and line the bottom with parchment paper. This ensures the cake releases perfectly after baking.
- In a large mixing bowl, whisk together the buckwheat flour, cocoa powder, sugar, baking powder, baking soda, and sea salt. Sifting the cocoa powder is highly recommended to remove any stubborn lumps and ensure a smooth batter.
- In a separate medium bowl, whisk the olive oil, eggs, milk, and vanilla extract until the mixture is fully emulsified and smooth. Make sure your eggs are at room temperature to prevent the oil from seizing or separating.
- Slowly pour the wet ingredients into the dry ingredients. Use a spatula or whisk to gently fold the mixture together until just combined. Do not overmix; stop as soon as you see no more streaks of dry flour. The batter will be relatively thin, which is normal for olive oil cakes.
- Pour the batter into your prepared cake pan. Place it on the center rack of the oven and bake for 35 to 40 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Allow the cake to cool in the pan for about 15 minutes. Carefully run a knife around the edges and invert the cake onto a wire rack to cool completely. Sprinkle with flaky sea salt before serving to enhance the chocolate notes.
- Cook Time: 55 minutes