Chocolate Teff Cake

Chocolate Teff Cake

Craving for a delectable chocolate cake that will surely please the whole family?  Then, this gluten free chocolate cake recipe is a keeper!

It is yummy, delicious and has the perfect balance of sweetness that is perfect for any occasion.  Flaring with a lot of nutrients and flavour leaving you wanting for some more.

Serves 10-12
Prep time: 15 mins
Cook time: 60 mins

Ingredients

Cake

¼ cup olive oil
1 ½ cup coconut sugar
2 eggs
1 cup Outback Harvest Teff
1 cup gluten free plain flour
1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp cacao powder
1 can black beans, drained and rinsed
100mls coconut milk
½ tsp Himalayan salt
(to make a double layer cake as we are doing, simply double this recipe)

Frosting

2 ripe avocados, peeled and de-seeded
½ cup unsweetened cacao powder
½ cup coconut sugar
1 tsp vanilla bean paste
pinch of salt
Dark chocolate block for shaving
raspberries to garnish

How to do it

  1. Preheat an oven to 160deg on fan bake and line 2 20cm spring form baking tins with butter and baking paper on the bottom and sides.
  2. In a large food processor, add in all of your ingredients and blend until well combined, approx. 2 minutes, ensuring to scrape down the sides to incorporate all ingredients well.
  3. Pour batter into lined baking tins and bake in the oven for 45 minute to an hour, the cakes are done when a skewer comes out clean once inserted in the center.
  4. Whllst the cakes are baking, in the bowl of a food processor, add in your avocado, cacao, coconut sugar, vanilla, salt and blend until super smooth.
  5. Once cakes are cooked, cool on a wire rack for at least an hour and when ready smother one cake with your gorgeous frosting, stacking another layer on top and smothering again until completely covered.
  6. Shave fresh chocolate liberally over the top, scatter with rasberries and enjoy!

 

— For more of Outback Harvest’s Gluten Free Recipe ideas, click this link here.

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