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.

Do you want to experiment with buckwheat some more? Try these fruity jam buckwheat cookies, buckwheat crêpes or this hearty buckwheat flatbread.


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GLUTEN-FREE BUCKWHEAT CHOCOLATE CAKE RECIPE

Yield: 8 servings

Prep Time: 5 MIN

Cook Time: 30 MIN

Ingredients:

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

Directions:

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.

Other Gluten-Free Cakes

Coconut Pineapple Upside Down Cake

Gluten-Free Marble Cake

Chocolate Brown Rice Flour Cake

Lemon Mascarpone Millet Cake

 

 

 

8 Responses to “Buckwheat Chocolate Cake (Gluten-Free)”

  1. 1

    Monique — 02/25/2013 @ 4:08 pm

    It’s gorgeous..look so moist too~

  2. 2

    Nisrine — 02/25/2013 @ 7:26 pm

    Thanks, Monique. It is very moist indeed.

  3. 3

    Sophie — 02/26/2013 @ 6:01 pm

    I love buckwheat and feel as though I have been waiting forever for this recipe. Can’t wait to try it!

  4. 4

    Nisrine — 02/26/2013 @ 7:36 pm

    Great, Sophie. I hope you enjoy it as much as we did.

  5. 5

    Sam @ My Carolina Kitchen — 03/01/2013 @ 7:16 am

    I like the flavor of buckwheat and what a great idea to combine it with chocolate. Brilliant.

    Have a lovely weekend. It’s nice to be able to get out and visit friends again.
    Sam

  6. 6

    Emma Joyston-Bechal — 05/10/2013 @ 10:21 am

    At Zamzam we make a wonderful chocolate and fig torte (wheat free) also an orange and almond wheat free torte with cinnamon and orange sauce

  7. 7

    Yosha — 07/11/2013 @ 9:22 am

    Hello! This looks wonderful! I am am excited to try this and the Pistachio Basboussa Recipe.

    A quick question on this recipe…do you think Olive oil will be an ok sub for canola oil? And any thoughts on reducing the amount of oil?

    Thank you!

  8. 8

    Nisrine — 07/12/2013 @ 11:23 am

    Olive oil would be tasty! The cake was very moist; reducing the amount of oil to about 1/2 cup would probably be fine. All the best!

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