The next time you’re looking to impress (or simply indulge), try this delightful vegan Teff & Coconut Chocolate Cake recipe developed by the talented Mira Weiner.
We featured another one of Mira’s gorgeous recipes recently – her vegan cacao chickpea flapjacks – but this recipe promises to be equally delicious.
Teff is a gluten-free ancient grain with a low glycaemic index.
Its earthy and nutty flavour makes it suitable for both sweet and savoury dishes and it’s a wonder grain for anything from bread to pasta, biscuits, muffins, and cakes.
It’s also packed with fibre, protein, and a range of essential vitamins and minerals, including calcium, magnesium, iron and Vitamin C.
Prep time: 10 minutes
Baking time: 45 min
Ingredients for cake:
- 1 cup teff flour
- 1 cup ground coconut (put coconut flakes in a blender)*
- ¼ cup tapioca flour
- ¼ cup raw cacao powder
- ½ cup of coconut sugar
- 2 large or 3 small spotty bananas, mashed
- ½ cup full fat coconut milk
- ½ cup 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
*Place coconut flakes in a food processor/blender (I use a Nutribullet, and it works well). Pulse until a coarse flour is formed. The coconut shouldn’t be too fine. Don’t over-blend, or it will become a paste.
Ingredients for icing:
- ¾ cup full fat coconut milk
- 1 cup roughly chopped good quality dark chocolate, or you can use 2-3 tbsp raw cacao powder, 1 tbsp raw cacao paste + ¼ cup pure maple syrup
- Pinch of ground ginger
- Pinch of pink Himalayan salt
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 (23cm x 7cm) 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.
- 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 it out with extra coconut milk.
- Allow to cool.
- Once cooled, the icing can set in the fridge so that it becomes thick.
The vegan teff & coconut chocolate cake recipe pictured here is two cakes stacked with icing, with raspberries layered on the bottom cake.
The top cake is iced and topped with fresh berries (cherries, blueberries, blackberries, raspberries, halved strawberries and edible flowers)
Serve with a dollop of whipped coconut cream for the ultimate indulgence!
Vegan Teff & Coconut Chocolate Cake Recipe Notes
Also, check out our full Recipes Archive.
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