This delicious, soft, and moist GF Chocolate Buckwheat Cake is very easy to prepare and bake. It takes 15 minutes to prepare the batter!
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About this recipe
GF Chocolate Cake is super easy and quick to make, like this recipe of brownies that are super easy, and is another GF chocolate idea to bake and freeze for chocolate cravings.
The main flour of this cake is buckwheat flour, which gives a special flavor and texture. It also has white rice flour and cornstarch. It takes sunflower oil and you can also use coconut oil.
The cake is moist, soft, and chocolaty. It’s a recipe to always have on hand and bake for any occasion.
Ingredients
- Gluten-free flour: buckwheat flour, as the main flour, rice flour, and corn starch.
- Baking powder and baking soda: GF baking powder and soda. Leaving agents.
- Salt: enhance flavors.
- Ol: sunflower oil but coconut oil should work well.
- 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. Chocolate chips can also be used.
How to make GF Chocolate Loaf Cake
Preheat the oven to 350°F (180°C).
Lightly grease the bottom and sides of a loaf pan or line with parchment paper. I used a loaf pan 9×5-inch. Set aside.
Whisk buckwheat flour, rice flour, corn starch, baking powder, and salt in a large bowl.
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. Mix well.
Add the cocoa powder, and baking soda and incorporate everything. Mix 3/4 cup of the chocolate chunks.
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 at room temperature for up to three days or in the refrigerator for up to five 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
- Flour: you can try a different mix of GF flour like replacing white rice with brown rice flour. Almond flour should work well.
- Milk: replace whole milk with vegetable milk.
- Topping: you can top the cake with chocolate ganache instead of chocolate chunks.
For more related recipes
- Banana Bread (with buckwheat flour)
- Brownies (Vegan + GF)
- Marble Cake
- Chocolate and Beetroot Cake
- Easy Chocolate Muffins (with buckwheat flour)
Gluten-Free Chocolate Buckwheat Cake
Ingredients
- 1 cup buckwheat flour
- ½ cup rice flour
- ½ cup corn starch
- 1 teaspoon baking powder
- Pinch of salt
- 1 cup granulated sugar
- ½ cup sunflower oil
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- 4 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 cup chopped chocolate
Instructions
- Preheat the oven to 350°F (180°C).
- Lightly grease the bottom and sides of a loaf pan or line with parchment paper. I used a 9×5-inch loaf pan. Set aside.
- Whisk the buckwheat flour, rice flour, cornstarch, baking powder, and salt in a large bowl.
- 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. Mix well.
- Add the cocoa powder and baking soda, and incorporate everything. Mix 3/4 cup of the chopped chocolate.
- 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.
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