One bowl buckwheat cake (gluten free)

10 min prep time/40 min cook time


  • 1-1/2 cups buckwheat flour

  • 1 cup monk fruit sweetener

  • ½ tsp baking soda

  • ½ tsp fine sea salt

  • 2 large eggs, at room temperature

  • ⅔ cup melted organic coconut oil

  • 1 tsp vanilla extract

  • 1-3/4 cups mashed very ripe bananas

  • optional: ⅔ cup semisweet chocolate chips (I like using Lily’s

  • ¾ cup coarsely chopped pecans or walnuts


  1. Preheat oven to 350°F and oil a 9-inch (23 cm) square metal baking pan.(or use cupcake baking dish (l like using the silicone ones — makes it really easy)

  2. In a large bowl, whisk together flour, sugar, baking soda, and salt.

  3. Add eggs, oil and vanilla to flour mixture and stir with a wooden spoon until just blended. Gently stir in bananas and pecans or walnuts and chocolate chips if so desired.

  4. Spread batter evenly in prepared pan. Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pan on a wire rack. Serve warm or at room temperature.