Living Freely Gluten Free – Chocolate Teff Tea Cake

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Jennifer from Living Freely Gluten Free developed this tea cake using our brown teff flour. I love any excuse to put the kettle on and pull out fancy English Tea Time from Harrods. Follow her on Instagram at: @livingfreelyglutenfree



1 Cup Tenera Grains Brown Teff Flour

1 Cup Cocoa

1 Cup Sugar

Dash of Salt

1 tsp. Baking Powder

1 tsp. xanthan gum

3 Eggs

1/3 Cup Coconut Oil Melted

1/3 Cup Non Dairy Milk (Almond, Coconut, Soy)

1 tsp. Vanilla


1 Cup Powder Sugar (sifted)

¼ Cup Cocoa Powder (sifted)

1 tsp. Vanilla

2-3 TBSP. Non Dairy Milk

¼ Cup melted Coconut Oil


Preheat the oven to 300 degrees. In a stand mixer on low speed add the flour, cocoa, sugar, salt, xanthan gum and baking powder. Allow it to mix for 1 minute. Remove the dry ingredients and transfer to another bowl temporarily. In the mixer cream the sugar, vanilla and eggs. Add the milk and then melted coconut oil and mix on medium speed until well combined and thick. Grease an 8×8 baking dish with coconut oil and pour batter into dish. It will be very thick and a little difficult to handle so I used a wet spatula to smooth the top. Bake for 45 minutes or until a toothpick comes out clean. Allow to cool while you put together the frosting

To make the frosting, add powder sugar and cocoa powder in a bowl and whisk until well combined. Add vanilla and milk, stir well. Add coconut oil and whisk until creamy and thick. This should only take a minute. If it is too thick for your liking add 1 tsp. on non-dairy milk until desired consistency is reached. Frost cake after it has cooled and serve immediately. 

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