This delicious buckwheat loaf cake is made with 100% buckwheat flour AND only contains one tablespoon of added sweetener!
Admittedly, I don't make recipes for readers.
I started out that way, but soon found that if I was creating something due to a reader request, my heart wasn't in it, and I really wasn't as proud of it.
I decided I wanted this blog to be sort of a virtual cookbook, if you will, where my kids could look back when they're older.
A place where my husband and I could reference our favorite dishes, and where I would (hopefully) garner a following of like-minded noshers.
Today's recipe is reflective of all that.
It's liked by all the kids (especially Jadie), and it makes a good treat for lunch boxes.
The combination of ingredients is pretty simple, and it employs only buckwheat flour. It has a nice density, as opposed to being fluffy, that gives it an almost 'gooey' texture, hence the title.
As with so many treats, this typically gets topped with some chopped chocolate, but it could easily handle dried fruit, nuts, or seeds, if you wish. A cinnamon raisin variation would be good!
Enjoy it with a cup of pau d'arco tea to keep the winter sicknesses at bay!
Recipe Steps
Mix the dry ingredients...
Mix the batter...
Oil/butter a loaf pan...
Pour in the batter...
Chocolate on top!
Recipe notes
I wouldn't use coconut oil for this recipe. If the bread sits in the fridge, it takes on a more solid form, since coconut oil hardens when cold.
I like to add in a good amount of cinnamon for extra flavor!
Gooey Buckwheat Loaf Cake
Ingredients
- ½ cup buckwheat flour ground from raw groats; see Notes
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup applesauce
- 2 Tablespoons olive or grapeseed oil
- 1 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3 Tablespoons chopped chocolate or chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, mix the flour, baking powder, and salt.
- Stir in the applesauce, oil, syrup, and vanilla.
- Oil a standard size loaf pan.
- Pour the batter into the pan and top with the chocolate.
- Bake 15-20 minutes or until the top is springy to the touch. Don't overbake!
- Cool, slice, and enjoy!
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Jen
Do you just blend the groats to make the flour? I don't see anything under notes on it. Thank you! Hoping to make this for mothers day =)
Lee Rosen
Can these be made with fruit, dried or fresh, instead of chocolate? Thank you. I love your recipes and would welcome more quickbread/muffin offerings!
Tabitha
This looks so yummy but would oat flour work instead. There are no buckwheat groats at my nearest stores and they’re not budget friendly online. I think I read the buckwheat flour has a bitter taste..
Lauren
Store-bought buckwheat flour can have a distinct taste, but if you grind your own flour from raw groats, it tastes much better! I'm not certain about the oat flour, but it'd be worth a try. Buckwheat flour tends to be a bit more absorbent though.
Margarete
I love buckwheat. Ever since I tried buckwheat pancakes, now I'm excited to try everything buckwheat. I'm definitely going to be making this! Thank you for this recipe and for all the recipes you produce 🙂
Kristine
I really appreciate a lot of your egg free desserts! It’s hard to find yummy desserts when your intolerant to eggs. And most grains. Thanks! I’m excited to try this!
Lauren
Thanks, Kristine, I hope you like this if you try it!