Flora Plant Bake, ingredients sponsor at the Cape Town Good Life Show, South Africa

Teff and Coconut Chocolate Cake

Try this delightful gluten-free Teff and Coconut Chocolate Cake recipe this Easter with thanks to plant-based chef Mira Weiner

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Prep Time 10

Cook Time 45

Course Dessert

Ingredients

1 C Teff flour
1 C Ground coconut (put coconut flakes in a blender)
¼ C Tapioca flour
¼ C Raw cacao powder
½ C Coconut sugar
2 Large or 3 small spotty Bananas, mashed
½ C Full fat coconut milk
½ C unrefined Coconut oil, melted
1 tsp Baking soda
1 tsp Apple cider vinegar (with ‘the Mother’)
1 tsp Cinnamon
½ tsp Pure vanilla extract (optional)
Pinch of salt

Ingredients for icing:

¾ C Full fat coconut milk
1 C roughly chopped good quality dark chocolate (refined sugar free) or you can sub 2-3 tbsp raw cacao powder
1 tbsp Raw cacao paste
¼ C Pure maple syrup
Pinch of ground ginger
Pinch of Pink Himalayan salt

Instructions

Method for cake:

I’ve made this recipe as both a cake and a loaf so it works great with icing or even sliced as a loaf and served with tahini or nut butter and maple syrup.
I use a mini convection oven which works like a charm and you don’t need to pre-heat your oven but if you are using a large oven then pre-heat the oven to 180C. Combine the teff flour, coconut flour, tapioca, cacao powder, coconut sugar, cinnamon and salt together in a bowl. Mix well.
In a separate bowl combine the oil, apple cider vinegar and vanilla together. Once combined add the mashed banana.
Fold the wet ingredients into the dry ingredients slowly to avoid lumps.
Line a baking pan (23cmx7cm) 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.

Method for icing:

On low heat gently warm the coconut milk until just before boiling point. Turn off the heat and add the dark chocolate or sub with raw cacao powder, raw cacao paste and maple syrup.
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.
The recipe pictured here is two cakes stacked with icing and raspberries layered on the bottom cake and the top cake is iced and topped with fresh berries: cherries, blueberries, black berries, raspberries, halved strawberries and edible flowers. Serve with a dollop of whipped coconut cream for the ultimate indulgence!

Keywords chocolate cake, chocolate ganache, dairy free, Easter chocolate cake, Easter recipe, gluten free, Mira Weiner, Nut-free, plant based cake, plant based desserts, Plant-based chocolate cake, Teff, Teff and coconut chocolate cake, vegan cake

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