Buckwheat Chocolate Cake

October 6, 2018 • 0 comments

Buckwheat Chocolate Cake
This gluten-free* cake is so simple to make and it tastes just like a light fluffy chocolate cake! You can bake them as muffins, cupcakes, a layered cake or whatever you like. This recipe can easily be made vegan by substituting the egg with a flax egg or substitution of choice and using dairy free chocolate chips. *Lab tested gluten-free
  • Prep Time: minutes
  • Cook Time: minutes

Directions

INGREDIENTS

1-1/2 cups Jubilee Gluten-Free Baking Mix
1/3 cup cocoa powder

2 eggs (or 2 tbsp of ground flax combined with 6 tbsp hot water-let sit for 5 minutes)
1/3 cup oil or melted butter
1-1/2 cups mashed bananas, about 4 very ripe bananas (you can substitute with 1-1/2 cups of yogurt but we prefer the bananas).
1/2 cup maple syrup
1 tsp vanilla
1 cup of dairy free or regular chocolate chips

Preheat oven to 350 F and generously grease a 9x9 inch square pan. In a large bowl add 1-1/2 cup of Jubilee Buckwheat Baking Mix. Stir in the cacao powder. In a medium bowl combine the wet ingredients and beat together with a whisk. Stir in the chocolate chips. Pour the wet ingredients into the dry mix. Fold together gently until just combined. Do not over mix. Pour the batter into the pan and bake for 23-25 minutes or until a toothpick inserted into the centre comes out clean.

Optional: Top with our chocolate frosting recipe once cake has cooled

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