Gluten Free Chocolate Teff Cake
serves 6 - 9
1 cup teff flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon xanthan gum
1 ounce unsweetened baking chocolate
1/4 cup canola oil
1/2 cup palm sugar
1 cup applesauce
1/2 cup unsweetened almond milk
1 tablespoon vanilla extract
1 teaspoon espresso powder
1/4 teaspoon clear liquid stevia (I like NuNaturals)
1 large egg
1 large egg white
Preheat oven to 350 degrees F. Prepare an 8x8 baking pan with cooking spray.
Whisk together teff flour, cocoa powder, baking powder, baking soda, salt, and xanthan gum in a medium mixing bowl.
Break chocolate into smaller pieces. Place chocolate and canola oil in a small glass bowl. Microwave for 30 seconds, stir. Microwave for another 20 - 30 seconds until chocolate is nearly melted. Stir until it's completely melted. Transfer to the bowl of your stand mixer.
Fit your stand mixer with the whisk attachment. Add palm sugar, applesauce, and almond milk. Whisk on medium until combined and palm sugar has mostly dissolved. Add in vanilla extract, expresso powder, and stevia. Mix for a few seconds. Add egg and egg white and mix just until combined.
Switch to the paddle attachment and add in dry ingredients. Stir until just combined. Use a rubber spatula to do any final mixing. Don't overmix. Turn batter into prepared cake pan, level with your spatula, give the pan a few raps on the counter to collapse any air bubbles. Bake for 20 - 25 minutes or until a toothpick tests clean. The cake will pull slightly from the edges of the pan when it's done.
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