Chocolate, teff and raspberry cake

Chocolate, teff and raspberry cake

 

Chocolate, teff and raspberry cake

Ingredients

Cake

  • 100 g teff flour
  • 50 g almond flour
  • 20 g tapioca flour
  • 65-70 g coconut sugar
  • 50 g cacao powder
  • 2 teaspoons baking powder
  • a pinch of baking soda
  • 2 chia eggs 2 tablespoons chia seeds+ 5 tablespoons water
  • 4 tablespoons coconut oil
  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 1 cup raspberries fresh or frozen

Chocolate topping

  • 50 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 40 g dark chocolate
  • 1/2 tablespoon cocoa powder
  • 1-2 tablespoons agave
  • 1 tablespoon coconut oil

Instructions

Cake

  1. Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper.
  2. In a large bowl, mix together dry ingredients: teff flour, almond flour, tapioca flour, coconut sugar, cacao powder, baking powder and baking soda.

  3. To prepare chia eggs simply grind chia seeds in a coffee grinder. Mix 2 tablespoons of grounded chia seeds with 5 tablespoons of water. Stir and let it rest for 5 minutes to thicken.

  4. Melt the coconut oil and coconut cream in a medium pot over low heat. Stir until smooth. Let it cool down a bit.
  5. If you are using fresh raspberries, just mash them in a puree. If you are using frozen raspberries, put them in a medium pot over low heat until you get a puree. Set aside.

  6. Now put all the wet ingredients in a small bowl: chia eggs, melted coconut oil and coconut cream, raspberry puree. Stir well. 
  7. Pour these wet ingredients into a bowl with dry ingredients and mix it with a stand or hand mixer for a couple of minutes until it all comes together.

  8. Pour the mixture into the prepared cake tin and smooth the top with a rubber spatula. Bake for approx. 40-45 minutes. 

  9. Remove from the oven and let it cool down a bit.

Chocolate topping

  1. Melt the coconut oil and chocolate in a medium pot over low heat. Stir until smooth. Let it cool down a bit.
  2. Add coconut cream, melted chocolate, cacao powder, and agave to the blender and blend until smooth and silky. 

  3. Spread the topping evenly all over the cake. Put the cake in the fridge for half an hour to allow the topping to firm up.
  4. Decorate with blueberries and raspberries.

 


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2 thoughts on “Chocolate, teff and raspberry cake”

  • Thank you for this. So many claiming to be vegan incorporate wheat flour and white sugar (sometimes even eggs). It gets frustrating. I am vegan and look for gluten free flours, products. I also shun soya and corn for the most part.
    I look forward to seeing more of your posts.

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