Buckwheat Chocolate Cake or Cupcakes

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.

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