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!
Ingredients
Cake
- 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
Ganache
- 100 g dark chocolate chopped
- 4 tsp coconut milk
Instructions
Cake
-
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
-
Let cool
Ganache
-
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.
Recipe Notes
*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.
Hello this looks amazing but I don’t see the amount of coconut milk for the ganache. Could you let me know please?
I already correct it, sorry for my mistake!
Can I replace the sugar with honey?
Of course! If you try the recipe let me know please! Honey sure gives a great touch
Can you substitute the buckwheat groats for actual buckwheat flour?
Recipe looks amazing btw.
Obvious that you can! But you should add more liquid, the buckwheat groats to be soaked already are wet. You’ll have to add water little by little until you get a homogenous and sticky mixture. Let me know if you try it!
Can I replace the buckwheat groats for actual buckwheat flour?
Recipe looks amazing!
Can I substitute the buckwheat groats for actual buckwheat flour?
Recipe looks amazing!
buckwheat lumps how do or sell like this or buy and the beat get almost flour?
You buy buckwheat grains like any other grain, and when you soak and process them, they turn into a wet paste, it’s not the same as using flour
buckwheat hit flour I did, thanks