Moist & Fudgy Teff Flour Chocolate Cake

bojongourmet.com

Andrea Elaine

1 teaspoon softened butter, for the pan

subheading: Dry Ingredients:

½ cup (80 g) teff flour (such as Bob's Red Mill)

3 tablespoons (23 g) sweet rice flour (such as Koda Farms)

1 tablespoon (6 g) tapioca flour (or an additional tablespoon sweet rice flour)

¼ cup 2 tablespoons (35 g) dutch-processed cocoa powder (such as Rodelle or Guittard)

¾ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon fine sea salt

subheading: Wet Ingredients:

¾ cup (150 g) organic light brown sugar*

⅓ cup (80 ml) buttermilk*

2 tablespoons (30 ml) neutral oil such as sunflower, grape seed, avocado, or mild olive oil

½ teaspoon gluten-free vanilla extract

⅓ cup (80 ml) hot water

1 large egg*

1 batch fluffy peanut butter frosting*

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