Gluten-Free Chocolate Buckwheat Cake
This homemade GF chocolate loaf cake is rich, moist, and made with buckwheat flour for a twist. Perfect for an everyday snack or a simple dessert, this loaf cake comes together quickly and is great for chocolate lovers and those looking for alternative flours in GF baking recipes.
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About this gluten-free chocolate loaf cake
This easy GF chocolate cake takes 15 minutes to get together. It’s super easy to make at home and is moist, rich, and delicious. For more recipes with buckwheat flour, here is the link to these easy chocolate buckwheat muffins.
The main flour of this recipe is buckwheat flour, which gives a special flavor and texture. It’s a perfect GF chocolate recipe for those looking for alternative flours in GF baking recipes. The chocolate cake pairs very well with many toppings and add-ins, like dried fruits, frostings, and so on. You can customize the cake to your taste!
Does this cake taste like buckwheat?
Buckwheat flour has a signature earthy flavor and gives the cake texture. It pairs well with chocolate; you can add more or fewer chocolate chips and balance the flavor.
Ingredients
The main ingredients of this recipe are:
- Gluten-free flour: buckwheat flour, as the main flour, brown rice flour, and corn starch.
- Oil: natural oil, like sunflower oil.
- Sugar: white sugar, but you can also use brown sugar, or add a little dark brown sugar. Check the amount.
- Eggs: room-temperature eggs are better.
- Cocoa powder: unsweetened cocoa powder.
- Chocolate: semisweet or dark chocolate chips or chunks.
How to make GF Chocolate Buckwheat Loaf Cake
Preheat the oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan or similar. Set aside.
Whisk buckwheat flour, brown rice flour, corn starch, baking powder, baking soda, cocoa powder, and salt in a large bowl. Set aside.
In another bowl, beat the sugar with the oil. Add eggs, one at a time, beating well after each addition. Add the vanilla extract.
Pour the mixture into the dry ingredients along with the buttermilk and mix until well incorporated. Add 3/4 cup of the chocolate chunks or chips.
Pour the mixture into the prepared pan and place the remaining chopped chocolate on top.
Bake for 50 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the cake; it should come out clean, with no streaks of batter.
Remove from the oven and let cool for 10 minutes, then lift out by the parchment paper.
Storing
Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze it; it’s better to slice it up before freezing so you don’t need to defrost the entire cake.
Variations
- Dried fruits: add chopped toasted almonds, pecans, and walnuts for crunchiness.
- Mocha: Stir in 1 tablespoon of instant espresso powder for a coffee twist.
- Topping: top the cake with chocolate ganache for a chocolaty version.
Can I replace buckwheat flour with another gluten-free flour?
Yes, you can replace buckwheat flour with gluten-free all-purpose flour. Keep in mind that the flavor and texture should change. You can also replace the rice flour with almond flour. I haven’t tried it.
For more GF snack recipes
- Brownies (Vegan + GF)
- Marble Cake
- Chocolate and Beetroot Cake
- Easy Chocolate Muffins (with buckwheat flour)
Gluten-free Easy Chocolate Buckwheat Loaf Cake
Ingredients
- 3/4 cup buckwheat flour
- 3/4 cup brown rice flour
- 1/2 cup corn starch
- 4 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1 cup granulated sugar
- ½ cup sunflower oil
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- 1 cup chopped chocolate
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease the bottom and sides of a9×5-inch loaf pan or similar. Set aside.
- Whisk buckwheat flour, brown rice flour, corn starch, baking powder, baking soda, cocoa powder, and salt in a large bowl. Set aside.
- In another bowl, beat the sugar with the oil. Add eggs, one at a time, beating well after each addition. Add the vanilla extract.
- Add the wet ingredients to the dry ones along with the buttermilk and mix until well incorporated. Add 3/4 cup of the chocolate chunks or chips.
- Pour the mixture into the prepared pan and place the remaining chopped chocolate on top.
- Bake for 50 minutes or until cooked. Keep in mind that all ovens are different. To know if it's ready, insert a toothpick into the center of the cake; it should come out clean, with no streaks of batter.
- Let cool before removing.