Buckwheat plumcake with chocolate chips

Name: Buckwheat plumcake with chocolate chips
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: Buckwheat flour 2 &frac18; cups; Sugar ¾ cup; Eggs 3; Sunflower seed oil 5 tbsp; Whole milk ¼ cup; Baking powder 1 bag; Dark chocolate chips 2.5 oz

it es fr de br

474

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 474
Carbohydrates g 68.2
of which sugars g 33.2
Protein g 7.8
Fats g 18.9
of which saturated fat g 4.84
Fiber g 1.1
Cholesterol mg 103
Sodium mg 43

Difficulty: Very easy
Prep time: 15 min
Cook time: 35 min
Serving: 6
Cost: Very low

PRESENTATION

Recipe by
Vanessa Gizzi

So... If you're ever in Lombardy, you might just see a buckwheat plumcake popping up on breakfast tables everywhere. It's such a nice change from your usual croissants and cookies. Really good stuff. This cake uses buckwheat flour—a staple in northern Italian cooking. You know, it is usually found in pizzoccheri, but here it turns into a sweet, moist loaf with melty chocolate chips. Pretty simple, right?

The cake has a tender crumb, staying soft for days because, get this, they swap butter for oil and milk. Genius move. And here's the thing: this gluten-free plumcake is perfect if you're dodging wheat but still craving something with your morning coffee. The rustic charm gets a boost from those chocolate bursts—makes it feel like you're in a cozy Italian bakery.

Now, in Lombardy, some bakers are all about adding blueberries instead of chocolate—which gives the chocolate chip plumcake a sweet and tangy vibe. I mean, you can mix it up. Toss in some nuts, swap chocolate for berries, and it’s still light and golden. Really, really good. The mild, kinda nutty flavor from the buckwheat just goes so well with the chocolate. Seriously good.

Skipping the butter makes it lean towards being a healthy plumcake—so you won’t feel weighed down after a slice (or maybe two). It's versatile, for sure. Perfect for lunchboxes, work snacks, or a little afternoon pick-me-up. This buckwheat cake recipe is about blending tradition with practicality. And you know what? It's just plain good food. No question.

Whether you stick to classic flavors or try something new, this soft, moist loaf covers all the bases. Enjoy it with coffee or tea, and get a little slice of Italian tradition right at home. Really.

How to prepare Buckwheat plumcake with chocolate chips

To prepare the buckwheat plumcake with chocolate chips, start by placing eggs and sugar in a bowl 1 and whisking them with an electric mixer 2 until you have a light and frothy mixture 3.

Add oil 4 and milk 5, stirring everything either with a hand whisk. Fold in the flour into the mixture 6

and the sifted baking powder 7. With a hand whisk or a spoon, mix all the ingredients until you have a lump-free batter (8-9).

Line the inside of a plumcake mold with baking paper, pour the batter 10, then add the chocolate chips on top 11. Stir the chips into the batter with a spoon 12,

so they sink in 13. Bake the plumcake in a preheated static oven at 356°F for about 35 minutes. Once cooked, take it out 14 and let it cool before serving 15.