This Chocolate Zucchini Buckwheat Bundt Cake is gluten-free, moist, and doesn't fall apart. Topped with chocolate cream cheese frosting, this recipe will not disappoint!
Pour batter into a greased bundt pan.
Scoop into a zippered storage baggie and cut off a tiny section of one of the bottom corners.
Squeeze the frosting over the cake and let sit for about 20 min. before cutting.
Note: If you're not using sprouted flour, you can reduce phytic acid by soaking the flour before baking.
1. Combine the eggs, milk, oil, and buckwheat flour in a bowl. You need to add an acidic liquid and you can do that in one of two ways: Replace the entire amount of milk with yogurt or kefir. You can also reduce the milk by 3 tablespoons and then add 3 tablespoons of yogurt, kefir, whey, buttermilk, lemon juice, or apple cider vinegar.
2. Let this batter sit for 12-24 hours. (The longer the better.)
3. When you're ready to bake, add the rest of the ingredients and bake as per instructions. Note that because this flour has soaked, you may need to increase your baking time a bit.