Tasty Chocolate Teff Cake
Servings: 10 slices
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.)