The secret to this chocolate cake's dense texture is bananas! The bananas make the cake more moist and sturdy. This indulgent dessert is great on its own, but the frosting takes it to the next level. The chocolate hazelnut frosting and roasted hazelnuts on top make it just that little bit more special and perfect if you like something more decadent.
Chocolate Teff Cake With Chocolate Hazelnut Frosting [Vegan, Gluten-Free]
For the Cake:
- 1 cup teff flour
- 1 cup ground roasted hazelnuts
- 1/4 cup arrowroot
- 1/4 cup cacao powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- A pinch of sea salt
- 1/2 cup coconut sugar
- 2 bananas, mashed
- 1/2 cup olive oil
- 1/2 cup coconut milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
For the Chocolate Hazelnut Frosting:
- 3.5 ounces dark chocolate
- 1 cup coconut cream
- 1 tablespoon maple syrup
- 1/4 cup ground hazelnuts
- Extra hazelnuts, for topping
- If you can, make the chocolate and coconut frosting the night before, to allow it to set.
- Chop the dark chocolate and put into a small bowl. In a pan, heat coconut cream over low heat, until it comes to a boiling point.
- Pour over the chopped chocolate and stir, until it is all melted. Stir in the maple syrup and leave to cool down a bit. Transfer to the refrigerator to set into a spreadable consistency. Stir in the ground hazelnuts before frosting the cake to thicken the frosting.
- Preheat the oven to 320°F.
- Grease and line 8-inch round cake baking pan.
- In a large bowl, whisk together teff flour, ground hazelnuts, arrowroot, cacao powder, baking powder, baking soda, cinnamon, salt, and coconut sugar, and set aside.
- In a different bowl, whisk together olive oil, coconut milk, apple cider vinegar, and vanilla.
- Add the wet mix together with mashed bananas to the dry mix, and stir together, until well combined. Add couple more tablespoons of coconut milk if the mix feels too dry, but it shouldn’t be runny, rather more thick, batter.
- Spoon into your prepared tin and level the surface.
- Bake for about 45 minutes, or until a fork comes out clean.
- Remove from the oven once ready and leave it to cool down for 20 minutes before moving onto a wire rack.
- Once the cake is cooled, place onto a cake stand and spread the chocolate and hazelnut frosting on top. Chop some hazelnuts and sprinkle on top.
- Store in the refrigerator.