Teff and coconut chocolate cake
A nut-free vegan cake that's protein-packed and delicious!
|1 cup||teff flour|
|1 cup||ground coconut|
|1/4 cup||tapioca flour|
|1/4 cup||cocoa powder|
|1/2 cup||coconut sugar|
|1 tsp||ground cinnamon|
|1/2 cup||unrefined coconut oil|
|1 tsp||apple cider vinegar|
|1/2 tsp||vanilla extract — optional|
|2||large bananas — very ripe, mashed|
|1/2 cup||coconut milk|
|1 tsp||baking soda|
|3/4 cup||coconut milk|
|1 cup||dark chocolate — or you can substitute 2-3 tbsp raw cacao powder, 1 tbsp raw cacao paste + ¼ cup pure maple syrup|
|pinch||pink himalayan salt|
Preheat the oven to 180°C.
Combine the teff flour, ground coconut, tapioca flour, cacao powder, coconut sugar, cinnamon and salt in a bowl. Mix well.
In a separate bowl, combine the oil, baking soda, apple cider vinegar and vanilla together. Once combined, add the mashed banana followed by the coconut milk.
Fold the wet ingredients into the dry ingredients slowly to avoid lumps.
Line a baking pan (23x7cm) 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.
For the icing:
On low heat, gently warm the coconut milk until just before boiling point. Turn off the heat and add the dark chocolate (or raw cacao powder, raw cacao paste and maple syrup mixture). 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.
Serve topped with fresh cherries, blueberries, blackberries, raspberries, halved strawberries and edible flowers. Serve with a dollop of whipped coconut cream for the ultimate indulgence!
Reprinted with permission from Mira Weiner. For more recipes follow along on Instagram.