An experiment done right!

It’s been a while since I’ve posted a recipe for a cake. Not that I haven’t been baking them but, there’s so much happening! The husband and I are back from our holiday, which was oh-so-good, I don’t want to say too much about it here because I’ll only veer away from the subject.

So, anyway, before we left I was trying out some recipes and during Navratri, I saw a lot of alternative flours in the market. I bought some buckwheat flour to make some rotis/flatbreads with it but since I’ve baked with it earlier, I thought of using it in a cake. Buckwheat has a lovely, nutty flavour & the texture of this flour works well while baking. Since it is a gluten-free option I wanted to keep it that way.

To complement the nuttiness of the flour I decided to use some chocolate & pecans in the cake. I’ve kept it eggless, like I always do, and the result? A dense, nutty cake with a beautiful crumb. We ate this as it but it will taste even better warm with a scoop of icecream.


Chocolate & pecan cake

1 1/2 cups of buckwheat flour

1 tbsp of cocoa powder

1 tsp of baking soda

1/2 tsp of baking powder

1 cup of sugar

1 tbsp of curd/yogurt

1/4 cup of olive oil

1/4 cup of pecans, roasted & chopped coarsely

Pinch of salt


Sift the buckwheat flour, cocoa, baking soda, baking powder & salt together. Keep aside.

In a mixing bowl, put the sugar, olive oil & curd; mix well to form a smooth paste. Now add the flour mixture to this and fold in. If you find that it’s dry, slowly add some cold water or cold milk. Add some of the pecans to this & mix again.

Pour the batter into a lined, prepared tin. Sprinkle the rest of the pecans over the cake.  Bake for about 30-40 minutes at 180 degrees. Serve warm.




*The batter will tend to get a bit dry, so keep checking on it & add liquid to adjust the consistency

*If you don’t have pecans then you can always use walnuts or almonds

*The cake is dense. It doesn’t rise. It’s gluten-free after all, so don’t worry!

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