Chocolate gingerbread

Total Time
50 min
10 min
30 min
You’ll love this wonderfully spiced bread! What’s more? No one will ever guess it is gluten-free. We’ve cut the baked bread into bars which makes each serving the perfect shape for dipping into coffee, tea or milk. It’s easier to cut the bread into bars once it’s been removed from the pan. Lining the pan with parchment paper creates a sling which makes easier work of transferring the baked mixture to a cutting board. Despite its name, earthy buckwheat flour does not contain wheat. Look for this gluten-free whole grain in health food stores or in supermarkets. If you like, wrap the bars individually, and freeze—they’ll keep up to 3 months.


Cooking spray

3 spray(s)

Buckwheat flour

¾ cup(s)

Tapioca starch

½ cup(s)

Unsweetened cocoa powder

¼ cup(s)

Ground ginger

2 tsp

Baking powder

1½ tsp

Ground cinnamon

1 tsp

Baking soda

½ tsp

Ground cloves

¼ tsp

Table salt

¼ tsp

Dark brown sugar

cup(s), packed

1% low fat buttermilk


Unsweetened applesauce

½ cup(s)

Canola oil

¼ cup(s)

Light molasses

¼ cup(s), (mild)


1 large egg(s)


  1. 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.
  2. 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.
  3. 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.
  4. Per serving: 1 piece