A teenie, tiny little gluten-free grain packed with nutrition.
Frugal, too, because a little goes a long way. Soaking up and expanding in miraculous ways, this nearly microscopic grain produces tender cakes, cupcakes and breads. Pair it with chocolate, ginger, rich spices.
Coulis for Your Cake
Who doesn’t love berries and chocolate?
A simple puree of mixed berries and lite coconut milk adds another layer of flavor and interest to this already delicious cake. If you don’t have a plastic bottle to drizzle sauce over your cake, put it in a ZipLoc baggie and snip a little bit off the corner – not too much or you’ll have a stream instead.
Add a scoop of sugar free vanilla bean ice cream for a decadent, but healthier, dessert. This cake is dense while still being incredibly moist so it will hold up to the ice cream.
Other Teff Recipes
- 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 unsweetened applesauce
- 1/2 cup unsweetened almond milk
- 1 tablespoon organic 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 8×8 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, espresso 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.
- Before serving, drizzle chocolate cake with mixed berry coulis.
- 2 cups frozen mixed berries, thawed
- 1/4 cup lite coconut milk
- 1 tablespoon freshly squeezed orange juice
- 2 teaspoons powdered stevia (I like NuNaturals)
- a pinch of kosher salt
- Put all ingredients in your VitaMix. Start on low, increase to Variable 10 then whirl on high for about a minute until all the seeds have been pureed.
- If you don’t have a VitaMix, use a food processor or blender. You may need to push the coulis through a fine mesh strainer to remove the seeds.