Teff and Coconut Chocolate Cake

Teff and Coconut Chocolate Cake

A mouthwatering, plant-based, teff and coconut chocolate cake, perfect for any celebration. Teff is a naturally gluten-free, ancient super grain with a low glycaemic index. It really is a wonder grain for anything from bread and pasta to biscuits, muffins and cakes. It has a beautiful earthy, nutty flavour so it can be used for both sweet and savoury dishes. Teff is packed with fibre and protein as well as a range of essential vitamins and minerals. It is rich in calcium, magnesium, iron and vitamin C plus it's super beneficial for blood sugar levels, digestion and inflammation.
Created by @miraweiner
MAKES

1 cake

PREPARATION TIME

20 minutes + 45 min baking time

DIFFICULTY

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Ingredients

For cake:

1 C teff flour
1 C ground coconut (put coconut flakes in a blender)*
¼ C tapioca flour
¼ C Raw Cacao Powder
½ C coconut sugar
2 large or 3 small spotty bananas, mashed
½ C full fat coconut milk
½ C unrefined coconut oil, melted
1 tsp baking soda
1 tsp apple cider vinegar (with ‘the Mother’)
1 tsp cinnamon
½ tsp pure vanilla extract (optional)
pinch of pink Himalayan salt

For Icing:

¾ C full fat coconut milk
1 C roughly chopped good quality dark chocolate (refined sugar-free) or you can sub 2-3 Tbsp Raw Cacao Powder, 1 Tbsp melted Raw Cacao Paste + ¼ C pure maple syrup
pinch of ground ginger
pinch of pink Himalayan salt

Method

Step 1:

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.

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