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Gluten-free Chocolate Cake.


I was organising my kitchen food cupboard yesterday and discovered a 1kg of forgotten buckwheat flour that I'd gotten from Holland and Barrett a while ago. Buckwheat is generally not a form of wheat and does not naturally contain gluten, so I thought I'd give it a try and make some gluten-free chocolate cake. As far as I know, I'm personally OK when it comes to tolerating gluten, but I found this cake idea interesting. I also believe the buckwheat flour is a smart way to substitute normal flour, as it has not yet been proven whether gluten is indeed harmful for most people or not.

Preparation time: approx. 5-10 minutes

Cooking time: 50-55 minutes

Serves: 5-6 people

Ingredients:

  • 1 1/2 cups buckwheat flour

  • 1 cup white granulated sugar / or 1/3 cup coconut oil melted

  • 1/2 cup cocoa powder (my grandma recommends a 3/4 Cadbury Drinking Chocolate and 1/4 Cadbury Cocoa ratio)

  • 1 tbsp baking powder

  • 1 tsp vanilla extract

  • 1/2 tsp salt

  • 1/3 cup vegetable oil

  • 1 large egg

  • 1/2 cup milk

  • 2 tsp instant coffee powder

Instructions:

Preheat the oven to 180 degrees. Mix all the ingredients in a large bowl until smooth and well combined. Pour the mixture into a well-oiled cake tin. Make sure to also add some flour powder to the tin before adding the batter. Bake for 50-55 minutes, until a fork inserted into the centre of the cake comes out clean. Wait for the cake to cool before removing it from the tin. Finish with dusting some icing sugar or cocoa powder for garnish before serving. Enjoy!

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