Gluten-Free Kabocha Squash Buckwheat Cake with Chocolate Swirls and Walnut Topping
This gluten-free Kabocha squash cake combines earthy buckwheat, decadent chocolate, and a walnut crunch for a wholesome, indulgent dessert that captures the taste of late fall.
The Taste of Autumn Joy @ Montreal
11/19/2024
Servings: 6 portions
INGREDIENTS
200g grated Kabocha Squash (about 1/4 Kabocha Squash)
1 1/2 cup (180g) buckwheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 tablespoons maple syrup
2 large eggs
2 tablespoons olive oil
1/4 cup (60ml) soymilk
60g dark chocolate chips or chunks
60g chopped walnuts
INSTRUCTIONS
Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round or square cake pan, or line it with parchment paper.
Prepare Dry Ingredients: In a large mixing bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, and cinnamon until well combined.
Prepare Wet Ingredients: In another bowl, beat the maple syrup and eggs together until smooth. Add the olive oil and soymilk, and mix until fully combined.
Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Avoid overmixing.
Add Mix-Ins: Gently fold in the grated Kabocha squash and chocolate chips until evenly distributed. Sprinkle the chopped walnuts evenly on top of the batter.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.