RECIPE FOR GLUTEN-FREE CHOCOLATE ZUCCHINI CAKE WITH BUCKWHEAT FLOUR

Zucchini and micronized buckwheat flour are a duo that makes a chocolate cake both healthy and delicious! Thanks to our powdery buckwheat flour and the caramel sweetness of muscovado sugar, this dessert gains a delicate texture and unique taste. It is an ideal choice for candy lovers who want to take care of their health. Find out how easy it is to prepare them!

Recipe for buckwheat chocolate cake:

Ingredients for a cake pan with a diameter of. 24 cm:
- 130 g whole wheat buckwheat flour
- 70 g cornstarch
- 30 g corn flour
- 30 g cocoa
- 1 teaspoon ground egg plant
- 1.5 teaspoons baking powder
- 1/4 teaspoon salts
- 110 g dark Muscovado sugar
- 3 eggs (temp. room)
- 130 g of milk
- 110 g melted butter
- 1 tsp apple cider vinegar
- 60 g dark chocolate drops
- 240 g grated zucchini (coarse mesh)

Topping:
- 100 g 30% cream cheese
- 10 g of 70% chocolate

Method of preparation:

Preheat the oven to 180°C (top and bottom heat).
Mix the loose ingredients. In a separate bowl, beat the eggs with the sugar on high speed for at least 5 minutes until the mixture becomes fluffy.

Reduce speed and add milk, then melted butter and vinegar, mixing on low speed.

Combine the wet ingredients with the dry ingredients and mix gently. Add grated zucchini and chocolate drops, stir with a spatula just until combined.

Line a cake pan with baking paper and pour in the batter. Bake for about 40 minutes, until a dry stick.

Topping: Heat creamer to boiling, remove from heat and add broken chocolate, stir until smooth. Pour over cooled cake. Serve with your favorite fruit - perfect with strawberries, raspberries or blueberries.

This delicious chocolate cake is gluten-free and easy to make.