Simple, moist and chocolaty Double Chocolate cake made with fine buckwheat flour, almond flour and gluten-free flour blend. Naturally sweetened with coconut blossom sugar and maple syrup. A dream for all chocolate fans who want to enjoy without a guilty conscience.
Preheat oven to 175 degrees (convection) and 195 (top and bottom heat) and line a loaf pan with baking paper (bottoms) and (optionally) brush the sides with a little margarine.
TO MAKE THE Dough, first add the dry ingredients, gluten-free flour mix, buckwheat flour, almond flour, cocoa powder and coconut blossom sugar, baking powder, bourbon vanilla and salt to a bowl and whisk until everything is well combined. During this step, small lumps dissolve. Set aside.
80 g gluten free flour mix, 60 g Buckwheat flour, 40 g Almond flour, 60 g Cocoa powder, 60 g Coconut blossom sugar, 2 tbspn Baking powder, 1 Pinch of salt, ¼ tbspn Bourbon vanilla ground
Add vegetable milk, oil, maple syrup and flaxseed egg.
50 ml maple syrup, 60 ml Baking oil, 250 ml Plant milk, 1 Piece Flax seed egg
Stir until a uniform dough is formed.
Check the consistency of the dough, it should be easy to pour into the mold, but not too runny (see video). If too runny add more flour, if too solid add more vegetable milk.
Pour into the molds and smooth out. Add more chocolate chips as desired.
70 g dark
Put in the oven and bake for 40 minutes.
When the baking time is over, use a wooden stick to check if the cake is done. If the wooden stick comes out "clean", remove from oven and let cool completely.
Carefully release from the loaf pan, cut into pieces, optionally refine with cream and enjoy!
Store in an airtight container in a cool place for up to 5 days.