Cacao Banana Buckwheat Snack Cake

Cacao Banana & Buckwheat Snack Cake | Gluten Free

When I asked for cocoa the first time I was in the Dominican Republic back in March, I got a blank stare. Store clerks just shook their heads. What the heck, I thought, I know they have it. Chocolate, vanilla, and rum were abundant here. “Ahhhhh! CaCAO,” someone finally said. It looked like cocoa powder to me and it was cheaper than Hershey’s, so, pretty stoked, I bought two pounds. I started using it to make hot cocoa as soon as I got back to the states and, well, it was definitely not the same.

It didn’t fully dissolve without an immersion blender, it tasted a hell of a lot stronger, little nibs settled in the bottom of my mug, and it woke me up. And kept me awake. I have previously self-diagnosed myself with narcolepsy so this was kind of a miracle, like caffeine but no jitters. I’d heard chocolate could do that to you but I’ve only ever gotten food coma from overeating it before…

Cacao Banana Buckwheat Snack Cake
Anyway, back to the cacao – this is some really cool stuff. Not that I have anything against cocoa powder (still love it), but cacao is far less processed. I swear mine still has a little bit of the oils, which is why it clumps but also why it tastes so much richer. If you’ve tried cacao powder, I’d love to hear what you thought of it!

Cacao Banana Buckwheat Snack Cake
“Omg, so good Lulu,” said my friend Gyve. I snuck him a few squares on his carb cheat day (he’s on a no carb diet – how does he live??) and he ate them all, offering 8 other people the tiniest morsel to split and share. “How can they even taste such tiny pieces?” I asked. “It’s all mine,” he said, clutching my tupperware. I get it. I’m an only child too.

I didn’t tell anyone this cake was gluten free. Gyve is not gluten free, seeing as he ate a whole pizza before this cake. Nobody could tell.

Cacao Banana Buckwheat Snack Cake
Getting back into the groove of baking and blogging every week feels really good.

Cacao Banana Buckwheat Snack Cake

Cacao Banana & Buckwheat Snack Cake | Gluten Free

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Cacao Banana & Buckwheat Snack Cake | Gluten Free

This is a simple cake. You can swap out some of the buckwheat flour for potato starch to make it even fluffier, add nuts, bake them as muffins, cupcakes, layer cakes, whatever you want! I like it as is, square, and, like pizza, it tastes better when eaten with your hands. I sometimes soften ice cream and spread it on top like frosting.

Ingredients

Butter or oil to grease the pan, and parchment paper (optional) to line the pan
6 tablespoons butter (melted and cooled) or olive oil
1 and 1/2 cups mashed banana (3-4 very ripe spotted bananas)
1/2 cup brown sugar (packed), coconut sugar, or cane sugar
1 teaspoon vanilla extract or vanilla bean paste
2 large eggs, beaten
1 cup / 125 grams sifted buckwheat flour (I've also used 100 grams of buckwheat flour + 25 grams of potato starch to make the cake extra fluffy)
1/3 cup plus 1 tablespoon / 42 grams sifted cacao powder (or cocoa powder)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup chocolate chips (mix of semisweet + bittersweet)

Directions

  1. Preheat oven to 350° F.
  2. Generously grease a 9 by 9 inch square pan with butter or coconut oil, or line the pan with parchment paper, then grease.
  3. Mix melted butter (or olive oil), mashed banana, sugar, and vanilla until smooth, then beat in the eggs.
  4. Whisk flour, cacao powder, baking soda, salt, and cinnamon in a separate bowl.
  5. Beat the dry mix into the wet mix until fully incorporated. Fold in the chocolate chips.
  6. Pour the batter into the pan, let it sit for 5 minutes, then bake for 25-30 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean.
http://www.supernummy.com/cacao-banana-buckwheat-snack-cake-gluten-free/

Comments 14

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  1. Maryann Rizzo

    Great Cake! Taste is like a light fluffy chocolate cake. Would never know it is gluten free. Used the potato starch. Used a little less sugar, 1/2 cup chocolate chips and 1/2 cup walnuts. This is a go to cake and easy to make.
    Thank you for A GREAT recipe

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  2. Christine // my natural kitchen

    What a delicious looking cake! That’s really awesome about the cacao too, I often buy raw cacao powder but haven’t noticed much difference from the cocoa powder I use for baking. I wonder if yours was that much fresher? Really interesting either way!

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      Lu

      I think mine was just rougher! Cause I got it locally in the DR. I’ve since run out and gotten a bag of raw cacao sold in the U.S. and it definitely looks just like cocoa haha. Chocolate sourcing is endlessly fascinating!

  3. CakePants

    I do love a good snack cake, and this one looks wonderful! I don’t think I’ve tried cacao powder but I’ve been wanting to do a taste test, so it’s really interesting to read about your experience with it!

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      Lu

      I hope you try it! It’s supposed to be healthier, although I think it’s meant to be eaten raw for those health benefits, and I ended up baking it… lol.

  4. Emily

    Yeeesss!! Love cacao. So good also in a “milkshake” with coconut milk ice cubes, medjool dates, and a hint of vanilla. Cake sounds and looks fabulous!

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  5. Claudia | The Brick Kitchen

    WOW I would not have guessed how healthy this is just by looking at the pictures – sounds gorgeous! Banana and chocolate is a perfect flavour pairing, and love how you have used buckwheat too. And I haven’t used cacao but may have to give it a try, if only for the caffeine kick – thank you for sharing the differences! <3

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