Buckwheat Chocolate Cake

Ingredients

Dry Ingredients

• 2 cups raw buckwheat flour
• ⅓ cup cacao powder
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon sea salt

Wet Ingredients

• 2 tablespoons ground chia seeds
• 1 cup warm water
• 1 cup coconut sugar
• ½ cup extra virgin olive oil
• ¼ cup unsweetened applesauce
• 2 teaspoons vanilla extract
  

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.