DSquared Wellness Wednesday

Buckwheat Chocolate Cake

1 hour to prepare
If you are one the crazy few who doesn’t love chocolate, try buckwheat for the same gut benefits. Added bonus, buckwheat is gluten free.

Ingredients

Dry Ingredients

Wet Ingredients

Preparation

  1. Preheat oven to 350 degrees F. Grease a 9-inch round cake pan with oil.
  2. In a medium-sized mixing bowl, whisk together the dry ingredients and set aside.
  3. Place the ground chia seeds into a blender. Add the hot water and blend for a few seconds to combine. Let rest for about 2 minutes to form a gel. Then add the remaining wet ingredients and blend again to combine. Alternatively, you can add the ground chia seeds and hot water to a medium-sized mixing bowl and quickly whisk together (they will clump up if not whisked immediately). Let rest for a minute or two, then add the remaining wet ingredients and whisk together well.
  4. Pour the wet ingredients into dry, scraping everything out using a silicone spatula, and whisk together.
  5. Pour batter into the cake pan and bake for about 30 to 35 minutes.
  6. Cool completely before adding any glaze or frosting.