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Mini Chocolate Maca Cake

A simple single-serving chocolate Maca cake made with buckwheat flour, cacao, almond milk, coconut oil, and maple syrup.

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This rich little chocolate Maca cake is an easy dessert made with buckwheat flour, cacao, almond milk, coconut oil, maple syrup, and Maca powder. It is naturally vegan and made without traditional wheat flour.

Chocolate Maca cake baked in a ramekin

Chocolate Maca Cake

A small chocolate cake made with buckwheat flour, cacao, almond milk, coconut oil, maple syrup, and Maca powder.

Recipe Type
Dessert
Maca
1/2 Teaspoon
Oven
356°F
Bake Time
15–20 Minutes

Ingredients

  • 1/4 cup buckwheat flour
  • 1 1/2 tablespoons cacao powder
  • 1/2 teaspoon Maca powder of your choice
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1/4 cup almond milk
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon maple syrup
  • Your favorite toppings, optional

Instructions

  1. Preheat the oven to 356°F.
  2. Add the buckwheat flour, cacao powder, Maca powder, baking powder, and salt to a small bowl and whisk until well combined.
  3. Add the almond milk, melted coconut oil, and maple syrup and whisk until smooth.
  4. Transfer the batter to a ramekin.
  5. Bake for 15–20 minutes, or until the center is cooked through.
  6. To check for doneness, insert a skewer into the center of the cake. If it comes out clean and dry, the cake is ready.
  7. Remove from the oven and allow to cool for 5–10 minutes.
  8. Add your favorite toppings and enjoy.

Baking tip: The exact cooking time will depend on the size and depth of your ramekin. Begin checking the cake around the 15-minute mark and use a skewer to test the center.

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