Unsweetened cocoa powder
Dark brown sugar
⅔ cup(s), packed
¼ cup(s), (mild)
1 large egg(s)
- Preheat oven to 375°F. Spray 8-inch square baking pan with nonstick spray. Line pan with foil or parchment paper allowing foil to overhang rim by 2 inches on two opposite sides. Spray with nonstick spray.
- Whisk together buckwheat ﬂour, tapioca starch, cocoa, ginger, baking powder, cinnamon, baking soda, cloves, and salt in medium bowl. Stir together brown sugar, buttermilk, applesauce, oil, molasses, and egg in large bowl. Stir buckwheat-ﬂour mixture into applesauce mixture until combined well.
- Pour batter into prepared pan and smooth top. Bake until toothpick inserted into center comes out with few moist crumbs clinging, about 30 minutes. Let cool completely in pan on wire rack. Using foil as handles, lift cake from pan. Cut gingerbread into 4 strips then cut each strip crosswise into thirds, making total of 12 pieces.
- Per serving: 1 piece