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Chocolate Teff Cake

Contributed by: Bob's Red Mill Natural Foods

  • 2 cups Sliced Almonds
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Cinnamon, Saigon (Premium)
  • 1/2 tsp Salt
  • 1 cup 1/2 Turbinado Sugar
  • 1/2 cup Unsalted Butter
  • 2 Eggs slightly beaten ()
  • 1 cup Milk
  • 1 tsp Vanilla
  • 2 oz Chocolate melted and cooled ()
  • 1 Icing and Filling:
  • 1 cup 1/2 any Chocolate Icing
  • 3/4 cup Raspberry Jam
  • 2 cups 1/4 Teff Flour

Directions

Preheat oven to 350°F. Sift together flour, baking powder and soda, cinnamon and salt.

In a separate bowl, cream sugar and butter together until fluffy. Add the melted and cool chocolate to the butter mixture and blend until fully combined. Blend the eggs, milk and vanilla into this mixture. Gently stir into dry ingredients. Pour into 2 oiled and floured 8-inch round cake pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Cool on racks for 5 minutes. Remove from pan and cool until all heat is gone. Place on cake layer on a plate. Spread with raspberry jam. Position other layer, top side up, on jam-covered layer. Spread with chocolate icing. Press almond slices into sides of cakes. Makes 24 servings.
Chocolate Teff Cake

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Products Used in this Recipe

Sliced Almonds
 Baking Aids
Sliced Almonds
View Details »
Baking Powder
 Baking Aids
Baking Powder
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Baking Soda
 Gluten Free
Baking Soda
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Teff Flour
 Flours & Meals
Teff Flour
View Details »
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Nutritional Information

Serving Size: 1 Cake Slice Amount Per
Serving 		% Daily
Value
Calories 340  
Calories from Fat 120  
Total Fat 14g 22%
Saturated Fat 4g 20%
Trans Fat g %
Cholesterol 30mg 10%
Sodium 125mg 5%
Potassium g %
Total Carbohydrate 50g 17%
Dietary Fiber 4g 16%
Sugars 29g 0%
Protein 7g 14%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.