
Double Chocolate Teff Sponge with Berries
PrintBaking TIME
55 mins
Serves
8-10 persons
This rich chocolate sponge makes a brilliant birthday cake especially when topped with fresh fruit, edible flowers and a dusting of cocoa powder.
Baking TIME
55 mins
Serves
8-10 persons
This rich chocolate sponge makes a brilliant birthday cake especially when topped with fresh fruit, edible flowers and a dusting of cocoa powder.
190g teff flour sifted (brown or white work equally well)
2 tbsp gluten-free baking powder
170g coconut sugar
3 tbsp cocoa powder
4 large eggs (or vegan egg replacement)
140ml vegetable oil
230ml milk or plant alternative
100g chocolate chips
01
Preheat oven to 170 ˚C /160 ˚C (if fan) / Gas: 3. Line a 20cm sandwich tin with baking paper.
02
Mix the sifted teff flour, cocoa, baking powder and chocolate chips (if using).
03
Separate the eggs, then beat the yolks with sugar until white. Fold in the dry ingredients, oil and milk.
04
Beat egg whites until stiff, then gently fold in the flour mixture.
05
Pour into the tin and bake for 55 min, or until a skewer inserted comes out clean.
06
Cool down the cake, decorate with your favourite berries and edible flower petals such as rose, marigolds or scented geraniums.