Teff and Raspberry Chocolate Cake
- 50 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 40 g dark chocolate
- 1/2 tablespoon cocoa powder
- 1-2 tablespoons agave
- 1 tablespoon coconut oil
- Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper.
- In a large bowl, mix together dry ingredients: teff flour, almond flour, tapioca flour, coconut sugar, cacao powder, baking powder, and baking soda
- To prepare chia eggs simply grind chia seeds in a coffee grinder. Mix 2 tablespoons of grounded chia seeds with 5 tablespoons of water. Stir and let it rest for 5 minutes to thicken.
- Melt the coconut oil and coconut cream in a medium pot over low heat. Stir until smooth. Let it cool down a bit. If you are using fresh raspberries, just mash them in a puree. If you are using frozen raspberries, put them in a medium pot over low heat until you get a puree. Set aside.
- Now put all the wet ingredients in a small bowl: chia eggs, melted coconut oil and coconut cream, raspberry puree. Stir well.
- Pour these wet ingredients into a bowl with dry ingredients and mix it with a stand or hand mixer for a couple of minutes until it all comes together.
- Pour the mixture into the prepared cake tin and smooth the top with a rubber spatula. Bake for approx. 40-45 minutes.
- Remove from the oven and let it cool down a bit.
- Melt the coconut oil and chocolate in a medium pot over low heat. Stir until smooth. Let it cool down a bit.
- Add coconut cream, melted chocolate, cacao powder, and agave to the blender and blend until smooth and silky.
- Spread the topping evenly all over the cake. Put the cake in the fridge for half an hour to allow the topping to firm up.
- Decorate with blueberries and raspberries.