Gluten-free teff chocolate cake with plums

Gluten-free teff chocolate cake with plums: a moist cake made with teff flour, raw cacao, eggs, butter, honey and fruity plums from the oven.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 45 min
• Total time: 60 min
• Calories: 540 kcal per serving
• Protein: 14 g
• Fat: 22 g
• Carbs: 65 g

Ingredients

• 120 g teff flour
• 2 organic eggs
• 50 g butter
• 30 g raw cacao powder
• 200 g plums
• 3 tbsp honey

Method

You’ll need: oven · chopping board · knife

1. Preheat the oven to 175 °C (155 °C fan) and lightly grease a small cake tin with butter or a little olive oil.
2. Halve the plums and remove the stones. Melt the butter gently and stir it with the eggs and honey.
3. Add the teff flour and raw cacao and stir everything into a smooth, fairly thick batter.
4. Pour the batter into the tin and place the plum halves on top, cut side up.
5. Bake the cake at 175 °C for 35–40 min, until the top is firm and a wooden skewer comes out only slightly moist. Then leave it to cool completely.
6. To serve, cut into pieces and enjoy on its own or with a dollop of natural yoghurt.

Good to know

This cake is simple and really good. Moist, dark, slightly fruity – and made without any baking drama.

Swaps

Butter → ghee (lower in lactose) Honey → date paste (more fibre) Plums → cherries (similarly fruity, also contain polyphenols) Teff flour → buckwheat flour (gluten-free, contains minerals)

Allergens

Contains eggs and butter, i.e. milk. If you have coeliac disease, look for certified gluten-free teff. Suitable for children if cocoa and sweetness agree with them; during pregnancy it's generally fine as long as the eggs are fresh and handled hygienically.