Double dark chocolate buckwheat loaf



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 1 ½ cups buckwheat flour
  • ½ cup tapioca flour or almond flour (this will produce a dense cake ) 
  • ½ cup cacao powder
  • 1 ½ tsp baking powder 
  • ½ cup coconut sugar
  • 1 ½ tbsp flax seed flour
  • 1/4 cup water
  •  cup melted coconut oil 
  •  cup coconut or soy milk
  • 1 cup apple puree
  • 1 cup dairy-free chocolate chips 

Chocolate ganache frosting 

  • 150g of your favourite dark chocolate 
  • 1/3 cup coconut cream or full-fat coconut milk 
  • cherries to decorate 


  1. Preheat oven to 180 degrees Celsius. Line a bread baking tin with baking paper.
  2. In a mixing bowl add the apple puree, flaxseed flour, water, coconut oil, and milk. Whisk well. 
  3. In a separate bowl add the buckwheat flour, almond flour, or alternative GF mixture, coconut sugar, baking powder, and cacao powder to a large mixing bowl. Whisk to combine.
  4. Pour the apple mixture into the flour mixture and stir until just combined. Fold in the chocolate chips, pour into the loaf tin, and bake for 50 minutes at 180 degrees Celsius. The loaf is baked once a skewer comes out clean when inserted into the center of the loaf.
  5. Once the bread is baked, remove it from the oven and allow to cool in the tin for about 10 minutes before transferring to a cooling rack.
  6. For the ganache- melt the chocolate slowly pour in the coconut cream and whisk well until it starts to thicken. Pour over the loaf, and let it set slightly before adding the cherries, slice and serve!