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Chocolate Cake

Author:

,

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Serves:

8

Author:

,

Serves:

8

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Instructions

  1. Preheat oven to 360°F.
  2. Make flax eggs by combining 2 tbsp of flax meal and 5 tbsp water. Set aside for 10 minutes.
  3. Combine all dry ingredients Sift and place in bowl.
  4. Blend all wet ingredients in a high-speed blender until smooth and warm.
  5. Add wet mixture to the bowl of dry ingredients. Mix well with a whisk
  6. or fork.
  7. Line an 8-inch cake tin with parchment paper. Pour in cake batter and even out the surface.
  8. Bake for 40 minutes (or 37 minutes for extra moist cake).
  9. Remove from tin and let cool for 15 minutes or longer.

Frosting

  1. Cake may be frosted when completely cool.
  2. Blend cashews, water, stevia and chopped strawberries until completely smooth.
  3. Frost the cake and top with berries and chocolate pieces.
  4. Alternatively, once cool slice the cake horizontally and ice with chocolate ganache.

Ingredients

Dry Ingredients

Maskal Teff Flour

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  • 1 cup Maskal Teff® flour
  • 1 cup almond meal
  • 1 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/3 cup raw cacao powder

Wet Ingredients

  • 2 flax “eggs”
  • 1 1/2 cups coconut milk (canned)
  • 1/3 cup coconut oil melted (works without oil, but not as moist)
  • 2 teaspoon vanilla extract or paste
  • 1/2 cup soaked pitted dates (6 or 7 large)
  • 1/2 cup agave or maple syrup
  • 20 drops stevia extract (optional for more sweetness)

Frosting

  • 2 cups cashews, soaked
  • 2 Tablespoons water
  • 30 drops stevia
  • 1 cup strawberries, chopped
  • Chocolate and strawberry pieces for garnish

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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.

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