Lean Chocolate Pie with Buckwheat Flour

by Editorial Staff

Lenten chocolate cake, the dough for which is prepared in water, with the addition of buckwheat flour. Mixed, baked – and you’re done. 🙂 I love such pastries.

Summary

Cook Time	50 mins
Total Time	50 mins
Course	Dessert
Servings (Default: 8)

Ingredients

Buckwheat flour – 50 g
Wheat flour – 160 g + for preparing the mold
Sugar – 190 g
Cocoa powder – 50 g
Refined vegetable oil – 80 ml + for form preparation
Water (or brewed strong tea) – 300 ml
Baking powder – 10 g
Vanillin – on the tip of a knife
Salt – 1 pinch

Instructions

Prepare food. Turn on the oven and preheat to 180 degrees.
Pour flour and cocoa into a bowl.
Mix well. Add sugar and vanillin.
Mix. Add baking powder. Pour in vegetable oil and water.
Mix everything well. The pie dough is ready.
Grease a baking dish with vegetable oil (I have a diameter of 24 cm) and sprinkle with flour. Pour the dough into the mold.
Place the dish in the oven. Bake the lean chocolate pie until tender, about 40-50 minutes. Readiness can be checked with a skewer – it should come out of the cake dry.
The cake can be decorated to taste. I greased with jam and sprinkled with sesame seeds.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.