Buckwheat Chocolate Cake

Buckwheat Chocolate Cake

Chocolate lovers unite because Buckwheat Chocolate Cake is where it’s at. Indulge  guilt-free, because this is a healthy alternative to our favourite dessert. During our last Clean Cooking Club, Fivos showed us how to make this delicious Buckwheat Chocolate Cake with the use of healthier, more nutritious ingredients. We tried both sweet potato and peanut butter flavour and let me just say, they are indeed to die for. Yet another great option for kids!

Buckwheat Chocolate Cake

written by Fivos

Ingredients
100 grams dark chocolate – 80% cocoa content
130 grams sunflower oil
130 grams sweet potato purée
1 tsp vanilla extract
170 grams brown sugar
4 eggs
160 grams buckwheat flour
2 tsp baking powder
1 grated pear
Chopped almonds for garnish

Instructions:
1.Heat up the oven to 1800 degrees Celsius.
2.Lightly oil and flour the sides and the bottom of a 23 cm round cake pan, tapping out any excess flour. Line the bottom of the pan with parchment paper.
3.Melt the chocolate in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove the bowl from the water bath and set aside to cool slightly. Add the sunflower oil.
4.In another bowl cream the potato purée with the sugar and the vanilla extract. Add the eggs and whip for a couple of minutes.
5.Add the melted chocolate along with the oil and stir with a rubber spatula.
6.Fold the buckwheat flour with the baking powder into the above mixture.
7.Add the grated pear and mix well. Sprinkle the nuts on top, pour into the pan and bake for 25 minutes.
8.Lower the oven to 1700 degrees and bake for another 10 minutes.

You may substitute the potato purée with 130 grams peanut butter.

To make the purée: Boil a couple of medium size peeled sweet potatoes until they become soft. Drain and then weigh the necessary amount. You may mash them with a masher or purée them in the bowl of a food processor. Cool before using. You may use the leftover purée as a spread on your favourite bread or as an accompaniment to any of your meals.

*We thank Elena Sampson for the wonderful photos.

 

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