Chocolate and Hazelnut Teff Cake


140g teff flour (1 cup)

100g ground roasted hazelnuts (1 cup)

30g arrowroot (1/4 cup)

30g cacao powder (1/4 cup)

1tsp baking powder

1tsp bicarbonate of soda

1tsp cinnamon

pinch of sea salt

75g coconut sugar (1/2 cup)

2 bananas, mashed

120ml olive oil (1/2 cup)

120ml coconut milk (1/2 cup)

1tbsp apple cider vinegar

1tsp vanilla


Chocolate Hazelnut Frosting:

100g dark chocolate

240ml coconut cream (1 cup)

1tbsp maple syrup

30g ground hazelnuts (1/4 cup)

extra hazelnuts for topping


1. If you can, make the chocolate and coconut frosting the night before to set
2. Chop the dark chocolate and put into a small bowl. In a pan heat coconut cream on a low fire until it comes to a boiling point. Pour over the chopped chocolate and stir until all melted. Stir in the maple syrup and leave to cool down a bit. Transfer to a fridge to set into a spreadable consistency. Stir in the ground hazelnuts before frosting the cake to thicken the frosting
3. Preheat the oven to 180°C (160°C fan)
4. Grease and line 8″ round cake baking tin
5. In a large bowl whisk together teff flour, ground hazelnuts, arrowroot, cacao powder, baking powder, bicarbonate of soda, cinnamon, salt and coconut sugar and set aside
6. In a different bowl whisk together olive oil, coconut milk, apple cider vinegar and vanilla
7. 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
8. Spoon into your prepared tin and level the surface
9. Bake for about 45min or until a cocktail stick comes out clean
10. Remove from the oven once ready, leave to cool down for 20 min before moving onto a wire rack
11. 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
12. Store in a fridge & enjoy!