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.
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.
