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Chocolate Zucchini Buckwheat Bundt Cake w/ Chocolate Cream Cheese Frosting
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins

This Chocolate Zucchini Buckwheat Bundt Cake is gluten-free, moist, and doesn't fall apart. Topped with chocolate cream cheese frosting, this recipe will not disappoint!

Course: Dessert
Cuisine: American
Dietary Need: gluten-free, nut-free, soy-free, yeast-free
Servings: 16 servings
Calories: 229 kcal
Chocolate Cream Cheese Frosting
Directions: For Cake
  1. Preheat your oven to 350 degrees F.

  2. Mix all the ingredients together in a large bowl. (Yep, it's that easy!)

  3. Pour batter into a greased bundt pan.

  4. Bake about 50-55 min. Let cool about 10 minutes before flipping it out.

Directions: For Frosting
  1. Cream together all ingredients.

  2. Scoop into a zippered storage baggie and cut off a tiny section of one of the bottom corners.

  3. Squeeze the frosting over the cake and let sit for about 20 min. before cutting.

Recipe Notes

Note: If you're not using sprouted flour, you can reduce phytic acid by soaking the flour before baking.  

1. Combine the eggs, milk, oil, and buckwheat flour in a bowl. You need to add an acidic liquid and you can do that in one of two ways: Replace the entire amount of milk with yogurt or kefir. You can also reduce the milk by 3 tablespoons and then add 3 tablespoons of yogurt, kefir, whey, buttermilk, lemon juice, or apple cider vinegar.

2. Let this batter sit for 12-24 hours. (The longer the better.)

3. When you're ready to bake, add the rest of the ingredients and bake as per instructions. Note that because this flour has soaked, you may need to increase your baking time a bit.


Nutrition Facts
Chocolate Zucchini Buckwheat Bundt Cake w/ Chocolate Cream Cheese Frosting
Amount Per Serving (16 slices)
Calories 229 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 10g63%
Cholesterol 35mg12%
Sodium 252mg11%
Potassium 248mg7%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 15g17%
Protein 4g8%
Vitamin A 170IU3%
Vitamin C 5.3mg6%
Calcium 40mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.