This deliciously moist and fudgy chocolate cake gets its rich flavor and springy crumb from gluten-free teff flour. It's easy to make in 30 minutes with just a bowl and a whisk.
Top this chocolate teff flour cake with swirls of peanut butter frosting for a single-layer cake worthy of special occasions that's quick enough to make on a weeknight. With dairy-free and vegan options.
Teff flour is one of my favorite gluten-free flours to use for baking, especially when paired with the flavors of chocolate, brown sugar, and peanut butter. I've shared lots of teff flour recipes on TBG as well as in my cookbook, and you can read more about this beloved grain in my guide to baking with gluten-free flours.
Teff flour has a uniquely mild, earthy flavor that reminds me of malted chocolate milk. It has a high protein content compared with other gluten-free grains, which makes gluten-free cakes bake up with a light and springy texture.
I adapted this teff flour cake recipe from my good friend Sarah of Snixy Kitchen's gluten-free chocolate cake recipe. A blend of teff, sweet rice, and tapioca flours gives it a dreamy texture. Brown sugar adds just the right amount of sweetness. And buttermilk and oil make it supermoist.
Whisk the batter together in minutes and bake, and you'll have a rich and fudgy chocolate cake in about 30 minutes. Slather it with creamy & fluffy peanut butter frosting for a cake you'll want to simultaneously share with everyone you know and hoard all for yourself!
With a few tweaks, this cake becomes a gluten-free chocolate bundt cake with boozy ganache!
Ingredients and Substitution Suggestions
Gluten-Free Flours
A trio of gluten-free flours makes this cake bake up with a springy, moist, and tender crumb. You can learn more about these flours in my gluten-free flours guide.
But if you prefer, you can omit all of the flours and substitute a gluten-free all-purpose flour blend, such as Bob's Red Mill 1 to 1, for a classic gluten-free chocolate cake. It's always most accurate to substitute by weight. This is the scale I use (affiliate link).
- Teff flour adds earthy flavor, and its high protein content makes the cake sturdy and tender. Sub by weight oat flour, sorghum flour, chestnut flour, or (for a different flavor) buckwheat flour.
- Sweet rice flour gives the cake a springy crumb. Sub by weight cassava flour or a gluten-free all-purpose flour blend.
- Tapioca flour makes the cake extra fluffy. Sub by weight more sweet rice flour.
Other Ingredients
- Cocoa powder adds rich chocolate notes. I tested this with dutch-process cocoa, which has a mellow, classic flavor and dark hue.
- Regular cocoa powder would probably work in a pinch!
- Buttermilk moistens the cake.
- Sub whole-milk plain yogurt (dairy-free or not) thinned with milk or plant milk to the consistency of heavy cream.
- Oil adds richness and keeps the cake tender even when chilled.
- Use a neutral oil, such as sunflower or grape seed, or try a more flavorful oil such as olive oil, roasted peanut oil, or hazelnut oil.
- Brown sugar sweetens the cake.
- Sub by weight coconut sugar for refined sugar-free.
- Egg fluffs up the cake.
- Sub 1/4 cup aquafaba or just egg for egg-free.
- Baking powder and baking soda add lift.
- Salt and vanilla sharpen the flavors.
- Hot water thins the batter, giving it instant lift.
- Coffee lovers can sub hot coffee for extra rich flavor.
How to Make Teff Flour Chocolate Cake
This recipe is quick, easy, and foolproof to make! It makes one petite 8-inch round cake with a single layer, serving 8. It doubles or triples beautifully for a 2-3 layer cake. For a large sheet cake to feed a crowd, double or triple the recipe and bake it in a 9x13-inch cake pan that's at least 2 inches deep.
Teff Flour = Chocolate Cake Bliss
I love when an alternative flour bests its wheaty counterpart, as is the case in this moist and fudgy chocolate cake made with gluten-free teff flour.
Teff flour has an earthy flavor similar to malted chocolate milk (it smells exactly the way I remember Ovaltine tasting), thus it pairs beautifully with chocolate. It's also very high in protein for a grain, and this protein gives pastry doughs and batters enough sturdiness to trap air pockets, enabling them to bake up light and fluffy.
This cake batter only needs two flours – teff and sweet rice, with some optional tapioca flour – to achieve a springy, slightly fudgy crumb with a touch of textural interest.
Whip one up and you'll be as hooked on teff flour as I am.
Dairy-Free / Egg-Free / Vegan Teff Flour Cake
This cake can easily be made dairy-free, egg-free, and/or vegan! Here's what to use:
- 1/4 cup aquafaba (the liquid from a can of chickpeas) or Just Egg in place of the egg
- Plant yogurt thinned with plant milk in place of the buttermilk
- Plant butter in the frosting (or top it with vegan chocolate ganache instead)
The cake that tastes like a chocolate peanut butter cup
When topped with peanut butter frosting, this cake is like a big gooey chocolate peanut butter cup that you can wash down with a cold glass of milk (or my favorite – almond milk). Peanut lovers can use roasted peanut oil in the cake for extra peanutty goodness.
I've made this cake many times, and I still can't keep my paws off of it. It's always a huge hit at birthdays and gatherings!
Slices of this cake are also good conversion therapy for people who think they don't like cake. I brought some to a friend's birthday brunch and another friend at the table, food writer Laura Fraser, wrinkled her nose. "I don't like peanuts," she said, "and I'm not too fond of cake either."
She had seconds.
Thanks for reading! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, or subscribe to receive new posts via email. And if you make this teff flour chocolate cake, I’d love to see! Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
Moist & Fudgy Teff Flour Chocolate Cake
Print Recipe Pin RecipeIngredients
- 1 teaspoon softened butter, for the pan
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
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*
Instructions
- Position a rack in the center of the oven and preheat to 350ºF.
- Butter an 8-inch round cake pan and line the bottom with a round of parchment paper cut to fit.
- In a large bowl, sift together the teff, sweet rice, and tapioca flours with the cocoa powder, baking powder, baking soda, and salt.
- Add the brown sugar, buttermilk, oil, vanilla, and hot water to the batter. Add the egg and quickly whisk the batter until smooth and no lumps remain.
- Pour the batter into the prepared pan and bake until the top springs back to the touch, 18-22 minutes.
- Remove from the oven and let cool at least 10 minutes. Remove the cake from the pan, peel away the parchment, and place on a wire rack to cool completely, 20 minutes. Transfer the cake to a serving board or platter.
- Swirl the frosting over the cake, and sprinkle with a little flaky salt for finishing if you like. Cut the cake into wedges and serve.
- The cake keeps well for several days; I like to store it airtight in the refrigerator, but be sure to serve it at room temperature so the frosting softens.
Notes
- In place of teff flour, use an equal weight amount of oat flour, buckwheat flour, or chestnut flour
- In place of sweet rice flour, use an equal weight amount of cassava flour or gluten-free all-purpose flour
- In place of tapioca flour, use an extra tablespoon of sweet rice flour (1/4 cup total)
- In place of brown sugar, use an equal weight amount of coconut sugar
- In place of buttermilk, use plain, whole-milk yogurt thinned with milk or water to a buttermilky consistency (or plant yogurt & plant milk for dairy-free)
- In place of egg, use 1/4 cup aquafaba or Just Egg
- In place of peanut butter frosting, use cream cheese frosting, vegan chocolate ganache, or whipped mascarpone
- The cake can be made up to 2 days ahead, frosted or unfrosted. Cover and store at cool room temperature for up to 1 day, or refrigerate for up to 2 days.
- The unfrosted cake can be covered and frozen for up to 1 month. Thaw before frosting and serve and room temperature for best results.
- Leftover cake keeps well, covered and refrigerated, for up to 3 days.
Jen @ sweetgreenkitchen.com says
Oh man this cake looks delicious and that fluffy peanut butter topping...heavenly! Now I know just what to do with that unopened bag of teff I bought awhile ago.
BTW, just want to let you know I was lying in bed reading your fabulous cookbook last night. I love going back to it from time to time to re-read your very detailed descriptions of all the different flours to inspire me in my own gluten free baking journey. Thank you for so much inspiration and information!
Alanna says
Aw thank you so much for the sweet words - that means the world to me! Please let me know if you try any of these recipes. :)
Dana says
This is stunning, per usual!
Alanna says
Aw, thanks friend!
Sarah @ Snixy Kitchen says
1. My cupcakes bring all the boys to the yard. You can eat my cupcakes anytime you want.
2. But only if you bring me a slice of this beautiful cake. And Lucas too - he wants one.
Alanna says
Do popsicles count?
Joanne says
I never comment on recipes because until now I had no reason to. This cake is AMAZING! As soon as I read it I bought peanut butter and ran to my kitchen. I was not disappointed. I recently discovered your blog and had to purchase your book, which I have almost read cover to cover. Your pictures are gorgeous and your recipes are captivating. I will be making many more of them. As someone who has to eat gluten free, but loves desert, thank you!!
Alanna says
Aw, this sweet note completely made my day! I'm so glad you liked the cake and that you're enjoying Alternative Baker. That means so much to me!
Natalie says
Thank you for this recipe! By far the fluffiest gf cake Ive ever made. Such a delicious texture. I made it peanut free because of allergies. I used sunflower oil on stead of peanut. I didn't have buttermilk, so used almond milk with a splash of Lemon juice, and used cashew butter in the frosting. Omg it was so delicious!
I have only just stumbled across your blog and can't wait to try more of your recipes! xx
Alanna says
I'm so glad you loved this cake recipe and that those subs worked out so well. Thank you so much for sharing and for the sweet note! Please let me know what else you try and if any questions come up.
Laura | Tutti Dolci says
Those swirls! The flaky salt! I'm in love!
Alanna says
Aw, thanks my dear! <3
Ann says
I recently have had to omit gluten, dairy and soy from my daughter's diet and bought your book The Alternative Baker. I would like to know what milk substitute to use for buttermilk?
Alanna says
I usually try equal parts plant milk (I prefer a fresh almond milk) and plant yogurt (my favorite is Forager cashew yogurt). Every recipe is a little different, so it'll work better some places than in others. Please let me know what you end up trying! :)
Ann says
The cake turned out amazing🤗Thank you for the substitutions. I used 40 ml almond milk and 40 ml cashew yogurt. For the frosting I used butter flavored crisco and there wasn't a slice left at the end of the night!
Alanna says
Yaaaayyyyy I'm so glad you liked it! If you ever see Miyoko's vegan butter at your local grocer, I highly recommend it as a butter substitute. :)
Sheylann says
Oh, thank you for being the first to test the blend. Dairy gives me hives and I dream of chocolate amd peanut butter.
Will def make this now.
Carolann says
This is the first time I've been to your blog and I must say, not only does this recipe look incredibly delicious, but your photography is breathtaking! I might just have to try this recipe this weekend!
Alanna says
Aw thank you!
Natasha says
I made this last night (just the cake - the icing is a bit indulgent for a weeknight). It worked beautifully with macadamia nut oil (I'm in Australia). Thanks heaps for an easy 1 bowl cake that is soooo yummy.
Alanna says
Mac oil sounds dee-licious! So glad you liked the cake!
Whitney Wright says
I could spend all day on your blog! Your photos are STUNNING! Literally beautiful! This recipe looks delicious! You're so talented Alanna!
Alanna says
You sweetheart - thanks for the incredibly kind words! <3
Riddhima Nair says
This cake looks so stunning, thanks for sharing.
Alanna says
Aw, thanks for the note!
Amanda Paa says
So.... how did you guess that peanut butter and chocolate is my favorite combination of all time?! I can't resist anything that has those two things in it. I've been known to hoard pb cups. And made into a cake, yes please. Love the use of teff and sweet rice, but also - I had no idea that roasted peanut oil was a thing. I can see how it would lend it's hand to sweets so well, and asian inspired cuisine as well. Beautiful photos, as always! xo
Alanna says
This cake has your name all over it! Teff + chocolate + nut butter forever. Thanks so much for the sweet note my dear! <3 <3 <3
Jennifer says
I feel the same way as you do about cake vs. other desserts ... until this cake! It is amazing! I baked it to share with my teachers as one of the treats at a training we had yesterday. They loved it and couldn’t believe it was gluten free! I’ll be making it again for a party tomorrow. I want to thank you for always creating and sharing such wonderful GF recipes. Your blog and cookbook have made my life with celiac SO much easier. And more delicious!
Alanna says
Oh my goodness, that means so much to me to hear! Thanks a billion for the sweet note - I'm so glad you're enjoying the recipes. There's so much mediocre GF baking out there, I try really hard to make my recipes worth the effort. What lucky teachers you have!
Sara says
Mmmm this looks and sounds delicious!! I may have to make this for Father’s Day!!! :)
What are your favorite recipes, what do you find yourself making over and over again?!? What recipes on your website or in your book are a “must-try”?? I’ve really enjoyed every one of your recipes I’ve tried so far!
Alanna says
Aw, thank you so much for the sweet note - I'm so glad you're enjoying the recipes!
Some favorites from the book that I make a bunch (in order of appearance, haha):
-Blueberry Corn Flour Muffins
-Apple Buckwheat Gruyere Puff Pancake
-Pumpkin Cranberry Nut and Seed Loaf
-Cherry Chocolate Hempseed No-Bake Oat Bars
-Mesquite Chocolate Cakes with Whipped Creme Fraiche and Berries (you can sub almond flour for mesquite)
-Chestnut Plum Financiers
-Ginger Peach Pie
-Lemon Buttermilk Pie
-Coconut Cream Raspberry Tart
-Peach Brown Butter Creme Fraiche Tart
-Chocolate Truffle Tart
-All of the cobblers
-Baked Grits with Sweet Corn and Berries
-Tiramisu
-Coconut Tres Leches Cake
-Cherry Chestnut Chocolate Chip Cookies
-Teff Oatmeal Cookies (especially love the chocolate variation!)
-Buckwheat Double Chocolate Cookies
-Chestnut Brownies
-Cashew Lime Blondies
Your question prompted me to look through every blog post this morning and pick my all-time favorites to compile into a post! So stay tuned for that. :)
Sara Rehnmark says
Ooooh Awesome!!! :) :) Thank you!
Everything I've made from your recipes rings true to my own personal taste. What first brought me to your blog are your pie/tart recipes... I am a pie fiend, and thereby a very discerning pie eater. Most times when I order a pie or tart from somewhere, I think... "Hmm.. I make it better." Haha. And your recipes are freaking YUM, and I love the pastry chef expert advice you include.
Yay!! I am looking forward to your upcoming post with your all-time favorites from your blog! ;)
Now if you excuse me, I will be making (or baking) my way through this list of favorites from your book... !
Alanna says
Aw, that means so much to me! Pies are so time consuming, and so much can go wrong... so I try to make sure my recipes are solid. I'm really glad you're enjoying them! Please come back and let me know what you try from the book. :)
Megan says
This looks AMAZING! Do you use ivory or brown teff in your recipes?
Alanna says
Great question! I use brown teff. It's so much more common than ivory teff that I don't specify, but thanks for asking! I think ivory would work fine too. :)
Amanda Paa says
I made this and it was incredible! The roasted peanut oil makes such a difference, what a lovely flavor. Brought it to a family gathering and not one piece left!
Alanna says
Awwwww thanks so much for trying my recipe (adapted from Sarah's amazing chocolate cake recipe)! I'm so glad it was a hit. <333
Emma K. Morris says
I made the vegan version of this recipe using aquafaba as an egg replacer and the cashew yogurt/oat milk mix as buttermilk replacer and it worked PERFECTLY! I've made the non-vegan version as well, and both are major crowd pleasers. The vegan version is slightly more dense (but very still cake-like!) and does take an extra few minutes to bake, as Alanna lists. This will be my go-to cake time and time again...literally crave it daily :)
Alanna says
Yay!!! I'm so glad you love this cake so much and that you tested a successful vegan version - you're a goddess!! <333
Meghan says
I'm going to have to double the recipe next time because one cake is not enough for us. It was just sooooo good! I ran out of vanilla while making the cake so I threw maple extract into the frosting, and the rest is history. Happy birthday to me!
Alanna says
Aw yeah, it does make a petite cake! Gosh I love the sound of maple extract here - YUM! Happy birthday!!
Dara says
Do you think I could substitute regular rice flour for the sweet rice? If so, I have everything to make this cake! Looks uh-may-ZING!
Alanna says
Aw thanks! I worry that regular rice flour won't be sticky enough to keep the cake from crumbling. BUT you could either use Bob's Red Mill 1 to 1 flour (which is based on sweet rice) or you could try using some regular rice flour and tapioca flour (say 1 part tapioca to 3 or 4 parts rice). Please let me know what you try! :)
Cassy says
Made a dairy-free version of this for my husband's birthday and it was a huge hit (even among gluten and dairy eaters)! Wonderful flavors and texture, and not too sweet.
To make it dairy free, I thinned Forager Cashewgurt for the cake and Miyoko's butter for the frosting as Alanna suggests. My frosting wasn't completely smooth -- I don't think I let it warm enough before mixing, so there were little dots of butter, but it didn't affect the end product much in my opinion
I only have 9-inch round pans, so I ended up tripling the recipe and divided between the pans, then used a double frosting recipe to stack it. It worked really well!
Yet another stunning recipe. Thanks as always, Alanna!
Alanna says
I'm so glad this was a hit! Thanks a bunch for sharing your version and for the sweet note. :)
Kim says
Okay, I have made it twice. The first time, I didn't have any roasted peanut oil, so I used regular peanut oil. This time, I bought the roasted peanut oil as soon as I spotted it, and I thought I had teff flour, but I didn't. So, after consulting Alternative Baker, I subbed in chestnut flour and followed the rest of the recipe. And it. Is. Amazing. I now understand why mug cakes exist (never made one, and didn't understand the point, but if they were this good, I might) - I am not a cake person, but this dang thing smelled so good baking I couldn't wait until it cooled. I hacked into it on the cooling rack. I am eating it. Lucky for me, it is still delicious. I was afraid of my chestnut flour swap out, but it was delicious! I wanted chocolate and peanut butter ice cream, but talked myself into making this cake instead. It comes together so fast, and I was able to clean it up in a second too - love it. Thank you!!!!
Alanna says
Using chestnut flour in place of teff was genius! I can imagine the lovely earthy/smoky flavor that it adds. And the texture is so soft, I bet it made the crumb extra tender. I know what you mean about the smell of the baking cake - it's brutal! Hooray for warm cake fresh from the oven with a glass of milk. :D
Kim says
Just to report back, I happened to need a cake in a hurry prior to leaving town a day early unexpectedly, for someone who doesn’t like chocolate and peanut butter (*gasp*). I used sunflower oil in the batter and subbed in Amaretto Liquor into the frosting for some flavor.
I actually weighed everything into a quart jar and added the buttermilk, egg, and hot water once I arrived at our hotel, which happened to have an oven. And then I managed to make the buttercream with a microwave and a spoon. Certainly not the highest class presentation I’ve ever made, but being able to bung it together in ten minutes before dashing out the door, and then being able to bake it at a Residence Inn hotel felt like a super-win. Thanks!!
Alanna says
Um this is AMAZING, especially that you stayed in a hotel with an oven! So glad you're loving this recipe Kim! :D
Anna Lai says
I wanted to make this dairy free, so I subbed oat milk for buttermilk. And I couldn’t find roasted peanut oil, so I used roasted hazelnut oil to give it a “Nutella” flavor. Subbed hazelnut butter for PB in the frosting too. Cakes turned out a little crumbly but so delicious!
Alanna says
That all sounds delicious! Thanks for sharing your substitutions. So the crumbliness might have been due to the lack of acidity (and protein) in the oat milk as opposed to buttermilk. Acidity makes sweet rice flour more sticky which helps hold the cake together. You might try adding a half teaspoon or so of lemon juice or vinegar next time, or using plant yogurt milk thinned with oat milk. If you try it again, let me know!
Felix Binn says
I agree with you
Ali says
Hello! I'm wondering if I could use olive oil in this recipe in place of the peanut? Or avocado oil? Or melted butter or coconut oil? Every year I try to find a good gf chocolate cake recipe I can use in my birthday cake combination (I've found some decent recipes over the last several years but none that is a winner and bears repeating) and this one seems like a good candidate! However, I hate chocolate and pb (will be frosting with a fruit-flavored frosting) and I really don't want the cake to have even a hint of peanut flavor, and I don't keep sunflower oil around and don't really want to have to buy a whole bottle of it. Thank you :)
P.S. Your GF lemon olive oil cake was the best GF cake I've ever had!
Alanna says
Hi Ali! Yes you could definitely use olive or avocado oil here. Please let me know how you like the (peanut-free) cake. And happy birthday!
Ali says
Yum! Making today for a birthday party!
How would you adjust time and temp for cupcakes?
Alanna says
That's a great question. I would start checking them at 10 minutes, though they may need up to 20 minutes. Please let me know how they come out!
Jasmine says
Hello!
Sorry if it's already been asked, but -any tips on making this into cupcakes, i.e. cooking temp/times?
Also hoping these can then be kept longer at room temperature, as the cupcake case and icing will incase each cake...
Thanks.
Alanna Taylor-Tobin says
Hi Jasmine,
I haven't tested this recipe in cupcake form myself, but I *think* it should make about 10 cupcakes. You can use the same oven temp (350), and start checking for doneness at 10 minutes (though they will probably take closer to 20 to bake). Please let me know how it goes!
-Alanna
Lynne says
I make them into cupcakes all the time. Fill standard cupcake tin 2/3 full. Don't overfill or they will be less pretty lol. Takes 20 minutes for me at 350. Makes 8. I've also tried these successfully with the larger muffin tins. More baking time. Such a yummy chocolate cake!
Alanna Taylor-Tobin says
Thank you so much for testing this as cupcakes and for the notes - I'll add them to the recipe as I know it will help other readers! So glad you like the recipe :D
Liliya says
I was looking for a treat to make with ingredients I had on hand and this was perfect. I used part oat flour for some of the teff as I didn’t have enough teff, and I substituted sour cream thinned with heavy cream for the buttermilk. I also baked as cupcakes instead of an 8in cake. They turned out great.
Alanna Taylor-Tobin says
I'm so glad those subs worked well and that the cake worked well baked into cupcakes – brilliant! Thanks so much for the great feedback!