Tasty Teff Chocolate Cake

I want to start by letting you know that I am not a baker! My brother is a great baker, he loves it. My cooking style on the other hand is a little more maverick (like my mothers) and as baking is so precise it’s not my favourite thing!

Having said that… I do love cake, chocolate especially. And it’s hard enough getting a decent vegan cake but combine that with low-FODMAP (gluten free) and it’s a nightmare! So I thought I should give it a go.

The first time I tried this was for a friends birthday and it exploded all over my oven! After several more goes I think it’s safe to say this is the one.

You can substitute the teff for any low-FODMAP (free from) flour of your choosing but I personally prefer teff because:

• It gives the cake a lovely moist texture.
• It’s good to mix up the grains you consume in your diet.
• It’s naturally gluten free and can be used as a single replacement for wheat.
• It’s high in calcium, iron, protein and amio acids.

I was surprised how hard to was to find teff in London, for anyone with the same problem I ended up getting mine at Whole Foods.

I’d love to hear your thoughts.

I hope you enjoy it!

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Tasty Chocolate Teff Cake

Servings 10 slices

Author Tallulah

Ingredients

For the cake

• 1 cup teff
• 1/2 cup cocoa powder
• 2 tbsp milled linseed with 6 tbsp water
• 1/2 cup*  plant-based fodmap friendly milk I used Provamel rice and coconut as it doesn’t have as many additives as other flavours! 
• 1/2 cup extra virgin olive oil
• 2 tsp baking powder
• 1 cup demerara sugar
• 24 roasted hazelnuts
• 1 small banana optional

For the icing (optional)

• 150 g firm tofu pressed and drained
• 1 tbsp cacao powder
• 2 tbsp demerara sugar
• 2 tbsp water
• Extra hazel nuts to garnish

Instructions

• Preheat the ocen to 175C
• To make your linseed 'egg' mix 2 tbsp milled linseed with 2 tbsp water and 'whisk' to get air into the mixture. Set it aside for circa 10 minutes, whisking occasionally, until it thickens
• When the 'egg' mix is ready place all the cake ingredients into a blender and blend
• Lightly greese the cake tin and then dust w/cocoa
• Pour the cake mix into the tin and bake for circa 1 hour
• While the cake is cooking make the icing by placing all the icing ingredients into a blender and blending
• Once the cake has cooked and cooled add the tofu icing and sprinkle with extra roasted hazelnuts
• Enjoy!

Notes

* Tip: you may need a couple more tablespoons of the plant-milk to get the right consistency. You want it to pour easily out of the blender without being too runny!

Please Note: The nutrition information is for the cake only, without the banana, icing or extra hazelnuts (it does include the 24 hazelnuts in the cake.)

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