Gluten-free Dairy-free chocolate cake made from Ethiopian Teff

The Gluten-free Dairy-free Chocolate Bundt cake made from Teff is a simple and delightful treat. It’s a delicious cake that caters to dietary restrictions, using Teff, a gluten-free grain, for a unique flavor. This cake is perfect for chocolate lovers and those with intolerances or allergies, as it contains no gluten or dairy. The Teff flour adds a delightful texture that perfectly complements the rich chocolate taste. Enjoy a Gluten-free Dairy-free chocolate cake slice of this simple and scrumptious cake.

Ingredients for making Gluten-free Dairy-free chocolate cake:

• 1 3/4 cups teff flour
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract

Instructions for making Gluten-free Dairy-free chocolate cake:

1. Preheat your oven to 350 F (175 C). Grease and flour a Bundt cake pan.

2. In a medium-sized bowl, whisk together the teff flour, cocoa powder, baking powder, and salt. Set aside.

3. In a separate large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

4. Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

6. Pour the batter into the prepared Bundt cake pan, spreading it evenly.

7. Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.

9. Once the cake is completely cooled, you can dust it with powdered sugar or drizzle it with a chocolate glaze, if desired.

10. Slice and serve the super moist gluten-free chocolate Bundt cake. Enjoy!

Please note that oven temperatures and baking times may vary, so keep an eye on the cake as it bakes.

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