Moist & Fudgy Teff Flour Chocolate Cake
Serves 810 mins prep20 mins cook
This deliciously moist and fudgy chocolate cake gets a flavor boost from gluten-free teff flour. It's easy to make in about 30 minutes with just a bowl and a whisk.Top this chocolate teff flour cake with swirls of peanut butter frosting for a single-layer cake worthy of special occasions that's quick enough to make on a school night. With dairy-free and vegan options.
0 servings
What you need
tsp butter
cup teff flour
tbsp sweet rice flour
tbsp tapioca flour
tsp baking powder
tsp baking soda
tsp fine sea salt
cup buttermilk
tbsp orange oil
cup warm water
Instructions
0 Position a rack in the center of the oven and preheat to 350ºF. 4 Butter an 8-inch round cake pan and line the bottom with a round of parchment paper cut to fit. 1 In a large bowl, sift together the teff, sweet rice, and tapioca flours with the cocoa powder, baking powder, baking soda, and salt. 5 Add the brown sugar, buttermilk, oil, vanilla, and hot water to the batter. Add the egg and quickly whisk the batter until smooth and no lumps remain. 6 Pour the batter into the prepared pan and bake until the top springs back to the touch, 18-22 minutes. 7 Remove from the oven and let cool at least 10 minutes. Remove the cake from the pan, peel away the parchment, and place on a wire rack to cool completely, 20 minutes. Transfer the cake to a serving board or platter. 2 Swirl the frosting over the cake, and sprinkle with a little flaky salt for finishing if you like. Cut the cake into wedges and serve. 3 The cake keeps well for several days; I like to store it airtight in the refrigerator, but be sure to serve it at room temperature so the frosting softens.View original recipe