Gluten-Free Chocolate Buckwheat Bread
GF Chocolate Buckwheat Cake is soft, moist, and delicious. It's very easy to prepare and bake and it takes 15 minutes to prepare the batter! It's a basic recipe for any occasion.
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 9x5-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.
Notes
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 if you slice it up before freezing so you don’t need to defrost the entire cake.