Coarsely grate the courgette and mash the banana with a fork. Preheat the oven to 180 °C (160 °C fan) and line a loaf tin with baking paper.
Whisk the eggs, banana, maple syrup and almond milk in a bowl until smooth. The mixture should look even and slightly creamy.
Add the buckwheat flour, raw cocoa powder and baking powder to the wet mixture and stir briefly into a smooth batter. Don't stir longer than necessary.
Fold in the grated courgette and pour the batter into the prepared loaf tin. Smooth the top.
Bake the cake at 180 °C for 40–45 min, until the top is firm and a wooden skewer comes out mostly clean. Then leave to cool briefly in the tin.
Cut into slices and serve slightly warm or completely cooled. A little natural yoghurt or a dollop of nut butter goes well with it.
Good to know
A cake like this often disappears faster than it cools. Lovely and moist, pleasantly chocolatey and stirred together without much effort.
Swaps
Almond milk → unsweetened oat milk (often a little more fibre; oats contain gluten unless labelled gluten-free); maple syrup → date paste (also provides fibre); buckwheat flour → oat flour (milder flavour, a little more beta-glucan; use gluten-free oat flour to keep the cake gluten-free); banana → unsweetened apple purée (fresh and fruity)
Allergens
Contains egg and almonds. Buckwheat is gluten-free, but cross-contamination is possible with flour. Usually suitable for children, and no concern during pregnancy as long as the eggs are baked through.
