Buckwheat Chocolate Cake

My brother demanded I make him a birthday cake and I most certainly was not going to make one I couldn’t eat so here’s a delicious gluten free recipe that I came up with after going completely off piste from another recipe!

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The good thing about this GF cake is it’s made with naturally gluten free flours, buckwheat and ground almond, so you don’t even need to buy in special gluten free pretend flour mixes. Again, I tend to just throw things in the bowl and it usually works out really well but I tried to keep track of measurements so that I could share this recipe 🙂

So, you will need:

4 free range eggs
A big bar of organic fairtrade GF dark chocolate, seperated into squares
125g organic butter, diced
1 flat teaspoon GF baking powder
1/2 cup organic natural yoghurt
1 teaspoon vanilla essence
2 tablespoons honey (or however much you like!)
Handful of chopped dates
1/2 cup buckwheat flour
3/4 cup ground almonds
1/4 cup granulated sugar

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Heat oven to about 180 and get your tin ready by buttering it up.

Put the butter and chocolate into a bowl and simmer over a simmering pan of boiled water, to melt the chocolate and butter together.

Whisk together the eggs and sugar and yoghurt, add in the melted chocolate and butter, then add baking powder, honey, vanilla essence, ground almonds, buckwheat flour and dates. Once all this is whisked up together and a nice smooth cake mix, spoon it into the tin and cook in the oven for about 20-30 minutes.

Stick a fork or thin knife in the check it’s cooked right through then leave to cool. Can add various toppings of your choice to make it more interesting.

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