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Chocolate Cake

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Chocolate Cake
Serves: 8
Dry Ingredients
  • 1 cup Maskal Teff® flour
  • 1 cup almond meal
  • 1 teaspoon baking powder
  • 2 teaspoon baking soda
  • ½ teaspoon sea salt
  • ⅓ cup raw cacao powder
Wet Ingredients
  • 2 flax "eggs"
  • 1½ cups coconut milk (canned)
  • ⅓ cup coconut oil melted (works without oil, but not as moist)
  • 2 teaspoon vanilla extract or paste
  • ½ cup soaked pitted dates (6 or 7 large)
  • ½ cup agave or maple syrup
  • 20 drops stevia extract (optional for more sweetness)
  • 2 cups cashews, soaked
  • 2 Tablespoons water
  • 30 drops stevia
  • 1 cup strawberries, chopped
  • Chocolate and strawberry pieces for garnish
  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.
  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.

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