Mega Chocolate Teff Cake

Serves 10-12
Prep time: 15 mins
Cook time: 60 mins



¼ cup olive oil
1 ½ cup coconut sugar
2 eggs
1 cup Outback Harvest Teff Flour Brown
1 cup gluten free plain flour (we used Well and Good)
1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp cacao powder
1 can black beans, drained and rinsed
100mls coconut milk
½ tsp Himalayan salt
(to make a double layer cake as we are doing simply double this recipe)


2 ripe avocados, peeled and de-seeded
½ cup unsweetened cacao powder
½ cup coconut sugar
1 tsp vanilla bean paste
pinch salt
dark chocolate block for shaving
raspberries to garnish


  1. Preheat an oven to 160deg on fan bake and line 2 20cm spring form baking tins with butter and baking paper on the bottom and sides.
  2. In a large food processor, add in all of your ingredients and blend until well combined, approx. 2 minutes, ensuring to scrape down the sides to incorporate all ingredients well.
  3. Pour batter into lined baking tins and bake in the oven for 45 minute to an hour, the cakes are done when a skewer comes out clean once inserted in the center.
  4. Whllst the cakes are baking, in the bowl of a food processor, add in your avocado, cacao, coconut sugar, vanilla, salt and blend until super smooth.
  5. Once cakes are cooked, cool on a wire rack for at least an hour and when ready smother one cake with your gorgeous frosting, stacking another layer on top and smothering again until completely covered.
  6. Shave fresh chocolate liberally over the top, scatter with rasberries and enjoy!