Chocolate cake, with chocolate chunks inside, and ganache on top, it’s simply heaven in a bite!
It is flourless, gluten free, vegan option, and without refined sugars, very easy to make, with simple ingredients. The main ingredient is soaked buckwheat, which when processed becomes a very practical dough and ideal to make a lot of baked goods without the need of flour.
It also has several bananas, which give moisture and softness to the final product, and finally, a large amount of cacao and chocolate in all possible ways to turn this cake into the best in the world!
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Triple chocolate cake, without flour
Fluffy cake, chocolate chunks and a creamy ganache come together to make a super cake for chocolate fans!
- 2 cups raw buckwheat groats soaked at least 4 hours
- 1/3 cup unsalted peanut butter
- 3 ripe bananas
- 1/3 cup liquid oil
- 2/3 cup coconut or muscovado sugar
- 1 egg or 2 egg replacement*
- 1 cup cacao
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 100 g chopped dark chocolate
- 100 g dark chocolate chopped
- 4 tsp coconut milk
Preheat the oven to 200°C
Process the buckwheat until you get a homogenous, creamy mixture. Add peanut butter, bananas, oil, eggs and sugar, process again until everything is integrated. Add the cacao, salt, baking powder and baking soda and process again.
Put the mixture in a bowl. Add the chopped chocolate and mix well. Put the mixture in a mold of 9x20cm approx. with parchment paper (butter paper) and bake for 20-25 minutes or until it is dry on the outside and just moist on the inside. When inserting a stick it should come out just wet
Melt the chocolate together with the coconut milk in a bain-marie or microwave, take care that the chocolate does not burn, put on the cake and leave in the refrigerator.
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.