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Triple chocolate cake, without flour
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Fluffy cake, chocolate chunks and a creamy ganache come together to make a super cake for chocolate fans!

Course: Breakfast, Dessert
Servings: 10 slices
Author: Gaspar Carreira
  • 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
  1. Preheat the oven to 200°C

  2. 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.

  3. 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

  4. Let cool

  1. 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.