I've been off cane sugar for many years and recently had to stop eating wheat and dairy, so instead of just killing myself I adapted a one pan chocolate brownie recipe for this delicious, easy cake.
It won't be the fluffiest cake in the world, but then I'm not much of a fluffy cake baker even if I did use sugar and wheat flour and dairy. I'm more of a cross country cook really. This one does have eggs in it, although I'm aware there are egg replacement options for those poor souls unable to consume eggs.
The other nice thing about this recipe is it's so versatile, you can add several alternatives if you don't have all the ingredients, and it stops you getting bored with it.
1/2 cup Dairy free margarine (Nuttelex, there's also a new macadamia margarine, olive oil margarines etc) but if you can tolerate dairy then butter is fine
1/2 cup cocoa
4 squares sugar free chocolate or unsweetened chocolate
2/3 cup fructose or palm sugar or xylitol - I like a mix of palm sugar and xylitol, as there is less of a glycemic hit for my body to process . Alternatively, try a third of a cup plus a third of a cup of rice syrup, maple syrup or pear/apple juice concentrate - but if you use a syrup you can take out a tablespoon of the margarine as the syrup adds moisture. If you like a bit less sweetness, just cut the quantities down to taste.
1/3 cup buckwheat flour
1/3 cup brown rice flour (to lighten the buckwheat )
1/2 teaspoon gluten free baking powder
1/4 teaspoon salt
1/2 cup walnuts, pecans, coconut, blueberries, or anything else you like the taste of with chocolate cake.
A little note about the flour - buckwheat is a little heavy on its own; sometimes i've used coconut flour, but it's heavy too, which is why i mix in some rice flour - if you prefer you could use another lightening flour like corn flour, amaranth flour or potato flour. Alternately you could use one of the gluten free flour mixes on the market.
As i'm also not able to eat potato (it's one of those nasty deadly nightshades that arthritics should avoid) many of the commercial mixes are out for me.
There a lot of information on the gluten free flours
available on the web if you want to go looking.
(I've made a double batch here, so you'll see twice the ingredients listed above in the photos)