Buckwheat Chocolate Cake or Cupcakes

January 2, 2019 • 0 comments

Buckwheat Chocolate Cake or Cupcakes
This gluten-free chocolate cake is light, moist and a delicious treat to enjoy! You can bake them as muffins, cupcakes, a single or layered cake, mini fluted cakes or whatever you like.
  • Cook Time:
  • Servings: One 9" cake round or 36 mini cupcakes

Ingredients

Directions

Preheat oven to 350 F. Grease your cake round or muffin tray. Melt butter. In a mixing bowl beat eggs until frothy and add the melted butter, maple syrup, milk and lemon juice. In a separate bowl, mix together the Gluten-Free Baking Mix and cocoa. Add your wet ingredients to dry and stir. Do not over-mix. Fill your cake pans or muffin trays then bake.

9" cake pan
: bake for approx 35 minutes (this will vary based on your oven) or until an inserted cake tester comes out clean.

Cupcakes
: bake for approx 20 minutes (this will vary based on your oven) or until an inserted cake tester comes out clean.

Mini cupcakes
: bake for approx 15 minutes (this will vary based on your oven) or until an inserted cake tester comes out clean.

Mini Fluted Cakes: bake for approx 25 minutes (this will vary based on your oven) or until an inserted cake tester comes out clean.

fluted-cakes.jpg



Remove from the oven. Allow to cool in the tray for about 10 minutes for cake or 5 minutes for muffins then remove to a cooling rack.

Top with your favourite frosting recipe once cooled.

Recipe Variation-

2 eggs (or flax eggs)
1/3 melted butter or oil
1-1/2 cups of mashed bananas
1/2 cup maple syrup
1 tsp vanilla
1 tsp lemon juice

1-1/2 cup Gluten-Free Baking Mix
1/2 cup cocoa powder

by
Buckwheat Banana Bread
January 2, 2019 • 0 comments
Banana Buckwheat Pancakes
November 19, 2018 • 0 comments