Buckwheat Chocolate Cake (Gluten-Free)
Buckwheat can be an acquired taste but once you get used to it, you simply love it. This cake is a great initiation to buckwheat since it is made with chocolate, and chocolate makes everything better. I’m particularly happy with this recipe because my daughter liked it. A healthy cake that passes the picky Maya test is definitely a keeper.
GLUTEN-FREE BUCKWHEAT CHOCOLATE CAKE RECIPE
Yield: 8 servings
Prep Time: 5 MIN
Cook Time: 30 MIN
5 oz semisweet chocolate, chopped
2/3 cup canola oil
8 oz unsweetened apple sauce
3 tablespoons maple syrup or honey
4 large eggs
1 teaspoon vanilla extract
1 cup buckwheat flour
1 teaspoon baking powder
½ teaspoon salt
Place the rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Line an 8-inch pan with parchment paper.
Melt the chocolate with canola oil in a glass bowl in the microwave for 1 minute. Stir well to combine.
In a separate bowl whisk together the applesauce, maple syrup, eggs and vanilla. Whisk in the melted chocolate mixture. Sift in the rest of the ingredients. Whisk well to obtain a smooth batter.
Transfer the batter to the prepared pan. Bake until a skewer comes out clean, 30 minutes. Let cool on a rack.
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