Gluten-free Easy Chocolate Buckwheat Loaf 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.
Ingredients
- ¾ cup buckwheat flour
- ¾ cup brown rice flour
- ½ 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.
Notes
Store the cake covered at room temperature for 3 days or in the refrigerator for up to 5 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.