By Robin Reed
This recipe is soy free, corn free, dairy free, egg free, and can be made nut free, too!
3 cups teff flour (sorghum also works)
1/4 cup ground flax seed
1/2 cup organic cane juice crystals (honey and agave nectar also work)
1 teaspoon salt
1 tablespoon baking powder
1 cup chopped nuts (I like pecans or walnuts), or raisins, or coconut, or some combination of the above (be creative and allergy friendly!)
2 ripe bananas, mashed
1 1/2 cups natural, no sugar added applesauce
3 tablespoons oil
1 teaspoon vanilla
up to 1/2 cup water to get the proper consistency in the batter
Preheat oven to 350F. Combine dry ingredients and nuts (or raisins). Stir in mashed bananas, applesauce, oil, vanilla, and just enough water to make a moist yet firm, spoonable batter (think: thicker than cake batter but thinner than cookie dough). Spoon into a greased 9 x 9 square baking dish, or into greased muffin tins if you want cupcakes. Bake for 20-35 minutes for cupcakes, 50-75 minutes for cake, until the center is firm to the touch. Serve warm topped with vegan ice cream.
When I make the cake with 2 1/2 c teff and 1/2 c brown rice flour instead of all teff, it takes on more of a bread consistency (like banana bread) and becomes less cake-like. It’s delicious with gfcfsf non-hydrogenated margarine and jam this way.
Cheryl: What a yummy cake! It was quite moist and reminded me of banana bread, even with all teff. I did it with chocolate chunks, hazelnuts and used honey instead of sugar. Thanks for sharing!
Diane: Mmmm, this one was delicious! It’s like a moist cake and a wonderful bran muffin all rolled up into one! I made it with all teff and put in coconut, pecans, and raisins. Wow, this is one to make again! I made this cake as a gluten-free cake to serve at my wedding, topped with cream cheese frosting (the Pillsbury kind is dairy-free, go figure!). It was delicious! It’s hard to tell that it’s gluten free.
Amy: This was a good recipe to try for my first experience with Teff flour. Very easy to throw together and had a great taste. I only put raisins in and used honey and cherry applesauce. Good recipe to keep!
Angie: This one was amazing! I loved the texture. I made it with bananas and extra cinnamon, and it reminds me of banana bread. This is one to make again!
Jules: Great texture! And I love the array of options that make running out to the grocery unnecessary. I went with raisins and pecans, and was a very happy snacker