FOR ICING: Let's start with the icing first, so we can cool that in the fridge. On low heat gently warm the coconut milk until just before boiling point. Turn off the heat and add the dark chocolate or sub with raw cacao powder, melted raw cacao paste and maple syrup. Gently mix and add the ground ginger and pink Himalayan salt. If too thick you can thin out with extra coconut milk. Allow to cool. Once cooled the icing can set in the fridge so that it becomes thick.Step 2:
FOR CAKE: If using a mini convection oven you don’t need to pre-heat it, but if you are using a large oven then pre-heat to 180℃.Step 3:
Combine the teff flour, coconut flour, tapioca, cacao powder, coconut sugar, cinnamon and salt together in a bowl. Mix well.Step 4:
In a separate bowl combine the oil, apple cider vinegar and vanilla together. Once combined add the mashed banana.Step 5:
Fold the wet ingredients into the dry ingredients slowly to avoid lumps.Step 6:
Line a baking pan (23cmx7cm) with parchment paper and bake on the middle rack (so the cake doesn’t burn on top) for 45 minutes. Allow to cool before icing. The icing can set in the fridge while the cake cools down.Step 7:
The recipe pictured here is two cakes stacked with icing and raspberries layered on the bottom cake and the top cake is iced and topped with fresh berries: cherries, blueberries, blackberries, raspberries, halved strawberries and edible flowers. Serve with a dollop of whipped coconut cream for the ultimate indulgence!NOTES:
For the coconut flour place coconut flakes in a food processor/blender (I use a Nutribullet and it works well). Pulse until a coarse flour is formed. The coconut shouldn't be too fine. Don't over-blend, or it will become a paste. I’ve made this recipe as a loaf too . It works well with icing or even without icing and the slices served with tahini or nut butter and maple syrup.