These moist little cakes combine tart cherries, nutty buckwheat, and sweet chocolate. They are made with all natural ingredients and are vegan and gluten free. The flavor combination is a real treat for the tastebuds, and the perfect ending to any meal.
Heat the oven to 350 degrees. Oil or spray a 6-cake bundtlette pan.
2-3/4 cup buckwheat flour
1/4 cup arrowroot powder or cornstarch
1-1/2 tablespoons baking powder
1/2 teaspoon sea salt
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 cup brown rice syrup
1-1/2 cups soy milk
2 tablespoons vanilla
1 cup dried tart cherries
1 cup vegan, gluten free chocolate chips
2 - 3 tablespoons warmed soy milk
Combine the buckwheat flour, arrowroot powder, baking powder, and salt in a large bowl. In a medium bowl, combine the oil, applesauce, brown rice syrup, soy milk, and vanilla. Pour the wet ingredients into the dry ingredients and whisk together until combined. Do not overmix. Fold in the dried cherries. The batter will be rather sticky. Pour the batter into the bundtlette pan. Bake 22 to 25 minutes, or until cake tests done in the middle. Cool the cakes in the pan for 30 minutes, then turn out onto a wire rack to cool completely.
When cakes are cooled, make the chocolate drizzle. Melt the chocolate chips, then add enough warm soy milk to reach drizzling consistency. Place cakes onto plates and spoon chocolate over the tops.