• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Desserts / Cakes & Cupcakes
    5 from 17 reviews

    Moist & Fudgy Teff Flour Chocolate Cake

    By Alanna Taylor-Tobin on May 15, 2018 (updated Jun 14, 2025) / 67 Comments Jump to Recipe

    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 natural 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.

    closeup shot of a slice of cake showing layers of fudgy chocolate cake and creamy frosting
    Teff flour gives this chocolate cake a fudgy, moist crumb while keeping it sneakily gluten-free!

    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 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!

    Just ask friend of the blog Janet:

    SUPER YUM

    “Another epic Bojon added to the permanent rotation! Mixes in a snappy snap and has you birthday-ready without breaking a sweat. I used half black cocoa for extra fudgy depth and everyone snarfed it up. Texture and flavor combo with the PB frosting is SUPER YUM and as always love the reliability of your recipe and the all the learns you do us as we go through the steps. ”

    —Janet
    Add your review →

    With a few tweaks, this cake becomes a gluten-free chocolate bundt cake with boozy ganache!

    hands are cracking an egg into the bowl of dry ingredients
    INGREDIENTS: teff flour, sweet rice flour, tapioca flour, cocoa powder, baking powder, baking soda, salt, brown sugar, eggs, oil, buttermilk (with substitution suggestions), vanilla, water, and egg

    Gluten-Free Flour Power

    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 it make 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.

    Co-Starring...

    • 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.
      • When I don't have buttermilk on hand, I make this using whole-milk plain yogurt (dairy-free or not) thinned with milk or plant milk to the consistency of heavy cream. Works like a charm!
    • 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.
      • I've made this using 1/4 cup aquafaba, and also with Just Egg for egg-free.
    • Hot water thins the batter, giving it instant lift.
      • Coffee lovers can sub hot coffee for extra rich flavor.

    Let's Get Baking!

    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.

    a hand pours oil into the bowl of dry ingredients
    Sift the dry ingredients into a large bowl. Add the brown sugar, egg, buttermilk, water, vanilla, and oil directly to the bowl.
    a hand is whisking chocolate cake batter
    Whisk the batter smooth, pour into a cake pan, and bake at 350ºF until done, about 20 minutes.
    the cake is covered in swirls of frosting
    Let the cake cool completely, then turn it out and cover it with swirls of natural peanut butter icing or your favorite frosting.
    hands are serving up slices of cake on plates
    Cut into wedges and serve. Bojon appétit!

    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 also 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.

    A cake with swirls of tan frosting has wedges cut out, with a pretty scene arranged on gray stone backdrop
    This 8-inch single layer cake makes about 8 small but rich servings. Double or triple the recipe to serve a crowd.

    Dairy-Free / Egg-Free / Vegan Teff Flour Cake

    This cake can easily be made dairy-free, egg-free, and/or vegan! Here's what I use when baking for DF and vegan friends:

    • 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)
    four slices of cake on plates are arranged prettily on a gray speckled surface
    This cake can be made sneakily dairy-free and vegan as well as gluten-free and your cake-eaters will never know...

    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.

    slices of teff cake are on seafoam green plates looking nommable
    Topped with peanut butter frosting, this chocolate teff cake tastes like a big chocolate peanut butter cup. So addicting!

    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.

    5 from 17 reviews

    Moist & Fudgy Teff Flour Chocolate Cake

    Print Recipe Pin Recipe
    This deliciously moist and fudgy chocolate cake gets a flavor boost from gluten-free teff flour. It's easy to make in about 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 school night. With dairy-free and vegan options.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total: 30 minutes minutes
    Servings: 8 servings

    Ingredients

    • 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*
    Prevent your screen from going dark

    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

    *Ingredient substitutions:
    • 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
    Make-Ahead:
    • 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. 
    Vegan Teff Flour Chocolate Cake:
    Use 1/4 cup aquafaba (the liquid from canned chickpeas or other white beans) or Just Egg in place of the egg. Thin plant yogurt (such as Forager cashewgurt) with plant milk (such as oat milk) until it's the consistency of buttermilk and use in place of the buttermilk. Use vegan butter in the frosting in place of the dairy butter (I'm partial to Miyoko's brand), decreasing or omitting the salt if the butter is salted. The cake may need a slightly longer bake time, so be sure to test it with a toothpick for doneness. 
    Extra-Peanutty Chocolate Teff Cake:
    In place of sunflower oil, use roasted peanut oil such as La Tourangelle
    Extra-Chocolatey Chocolate Teff Cake:
    Top the cake with swirls of coconut milk ganache. 
    Teff flour chocolate layer cake: double or triple the recipe and divide the batter between 2 or 3 pans, respectively. Spread each layer with frosting. 
    Teff flour chocolate sheet cake: double or triple the recipe and bake in a 9x12-inch pan, increasing the baking time as needed. The triple batch will make a deep layer cake to feed a crowd, while a double batch will be thinner, closer to the singer layer cake shown here.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 317kcalCarbohydrates: 40gProtein: 4gFat: 17gSaturated Fat: 7gCholesterol: 45mgSodium: 280mgPotassium: 166mgFiber: 2gSugar: 29gVitamin A: 325IUCalcium: 68mgIron: 1.3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    You might also like...

    Sweet Rice FlourTapioca flourTeff FlourDairy-FreeEgg-FreeGluten-FreeRefined Sugar-FreeVeganHolidayWinterButtermilkChocolate
    « Apple Rhubarb Cobbler with Oat Flour Biscuits
    Light & Crisp Corn Flour Waffles (GF) »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      5 from 17 votes (5 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

      Your email address will not be published. Required fields are marked *

      Rate this recipe after you've made it:




    1. Jen @ sweetgreenkitchen.com says

      May 15, 2018 at 6:50 am

      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!

      Reply
      • Alanna says

        May 16, 2018 at 10:30 am

        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. :)

        Reply
    2. Dana says

      May 15, 2018 at 2:35 pm

      This is stunning, per usual!

      Reply
      • Alanna says

        May 17, 2018 at 4:08 pm

        Aw, thanks friend!

        Reply
    3. Sarah @ Snixy Kitchen says

      May 15, 2018 at 3:32 pm

      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.

      Reply
      • Alanna says

        May 17, 2018 at 4:12 pm

        Do popsicles count?

        Reply
    4. Joanne says

      May 16, 2018 at 3:01 pm

      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!!

      Reply
      • Alanna says

        May 17, 2018 at 4:31 pm

        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!

        Reply
        • Natalie says

          October 26, 2021 at 12:16 am

          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

          Reply
          • Alanna says

            October 26, 2021 at 9:19 pm

            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.

            Reply
    5. Laura | Tutti Dolci says

      May 16, 2018 at 7:35 pm

      Those swirls! The flaky salt! I'm in love!

      Reply
      • Alanna says

        May 17, 2018 at 4:12 pm

        Aw, thanks my dear! <3

        Reply
    6. Ann says

      May 18, 2018 at 4:54 am

      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?

      Reply
      • Alanna says

        May 18, 2018 at 5:59 pm

        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! :)

        Reply
        • Ann says

          May 27, 2018 at 1:21 am

          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!

          Reply
          • Alanna says

            May 27, 2018 at 8:23 pm

            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. :)

            Reply
          • Sheylann says

            October 04, 2018 at 9:13 am

            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.

            Reply
    7. Carolann says

      May 21, 2018 at 10:06 pm

      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!

      Reply
      • Alanna says

        May 21, 2018 at 10:17 pm

        Aw thank you!

        Reply
    8. Natasha says

      May 23, 2018 at 1:39 am

      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.

      Reply
      • Alanna says

        May 23, 2018 at 11:43 am

        Mac oil sounds dee-licious! So glad you liked the cake!

        Reply
    9. Whitney Wright says

      May 24, 2018 at 7:02 am

      I could spend all day on your blog! Your photos are STUNNING! Literally beautiful! This recipe looks delicious! You're so talented Alanna!

      Reply
      • Alanna says

        May 27, 2018 at 8:21 pm

        You sweetheart - thanks for the incredibly kind words! <3

        Reply
    10. Riddhima Nair says

      May 28, 2018 at 12:56 am

      This cake looks so stunning, thanks for sharing.

      Reply
      • Alanna says

        June 01, 2018 at 3:15 pm

        Aw, thanks for the note!

        Reply
    11. Amanda Paa says

      June 01, 2018 at 2:26 pm

      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

      Reply
      • Alanna says

        June 01, 2018 at 3:18 pm

        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

        Reply
    12. Jennifer says

      June 09, 2018 at 8:10 am

      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!

      Reply
      • Alanna says

        June 10, 2018 at 12:15 pm

        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!

        Reply
    13. Sara says

      June 09, 2018 at 11:17 pm

      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!

      Reply
      • Alanna says

        June 10, 2018 at 10:45 pm

        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. :)

        Reply
        • Sara Rehnmark says

          June 11, 2018 at 1:06 pm

          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... !

          Reply
          • Alanna says

            June 11, 2018 at 7:01 pm

            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. :)

            Reply
    14. Megan says

      July 05, 2018 at 3:11 pm

      This looks AMAZING! Do you use ivory or brown teff in your recipes?

      Reply
      • Alanna says

        July 10, 2018 at 12:05 pm

        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. :)

        Reply
    15. Amanda Paa says

      February 10, 2019 at 6:06 pm

      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!

      Reply
      • Alanna says

        February 15, 2019 at 10:20 pm

        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

        Reply
    16. Emma K. Morris says

      March 06, 2019 at 10:14 pm

      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 :)

      Reply
      • Alanna says

        March 07, 2019 at 12:01 pm

        Yay!!! I'm so glad you love this cake so much and that you tested a successful vegan version - you're a goddess!! <333

        Reply
    17. Meghan says

      June 05, 2019 at 3:12 pm

      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!

      Reply
      • Alanna says

        June 08, 2019 at 10:47 pm

        Aw yeah, it does make a petite cake! Gosh I love the sound of maple extract here - YUM! Happy birthday!!

        Reply
    18. Dara says

      September 04, 2019 at 7:55 pm

      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!

      Reply
      • Alanna says

        September 04, 2019 at 10:25 pm

        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! :)

        Reply
    19. Cassy says

      December 15, 2019 at 9:56 am

      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!

      Reply
      • Alanna says

        February 14, 2020 at 3:03 pm

        I'm so glad this was a hit! Thanks a bunch for sharing your version and for the sweet note. :)

        Reply
    20. Kim says

      February 04, 2020 at 3:23 pm

      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!!!!

      Reply
      • Alanna says

        February 14, 2020 at 3:06 pm

        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

        Reply
    21. Kim says

      February 14, 2020 at 5:22 pm

      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!!

      Reply
      • Alanna says

        February 17, 2020 at 11:35 am

        Um this is AMAZING, especially that you stayed in a hotel with an oven! So glad you're loving this recipe Kim! :D

        Reply
    22. Anna Lai says

      May 31, 2020 at 9:40 am

      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!

      Reply
      • Alanna says

        June 07, 2020 at 10:36 pm

        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!

        Reply
    23. Felix Binn says

      November 06, 2020 at 5:29 pm

      I agree with you

      Reply
    24. Ali says

      January 20, 2021 at 3:00 pm

      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!

      Reply
      • Alanna says

        January 23, 2021 at 8:57 pm

        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!

        Reply
    25. Ali says

      April 16, 2021 at 7:51 am

      Yum! Making today for a birthday party!
      How would you adjust time and temp for cupcakes?

      Reply
      • Alanna says

        April 17, 2021 at 12:51 pm

        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!

        Reply
    26. Jasmine says

      June 11, 2023 at 11:17 pm

      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.

      Reply
      • Alanna Taylor-Tobin says

        June 13, 2023 at 2:49 pm

        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

        Reply
    27. Lynne says

      July 31, 2023 at 10:29 am

      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!

      Reply
      • Alanna Taylor-Tobin says

        August 01, 2023 at 10:49 pm

        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

        Reply
    28. Liliya says

      October 05, 2024 at 11:29 pm

      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.

      Reply
      • Alanna Taylor-Tobin says

        October 06, 2024 at 8:52 am

        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!

        Reply
    29. Adam says

      January 27, 2025 at 7:06 am

      A perfect cake! It is rich and moist, and the combination of teff, chocolate, and peanut butter buttercream is phenomenal. It's truly so easy to whip up in one bowl, and can be doubled in one pan to make a double layer cake, or turned into cupcakes or mini cupcakes instead. An "all purpose" chocolate cake/cupcake recipe that I use for birthdays, parties, potlucks, etc.

      Reply
      • Alanna Taylor-Tobin says

        January 27, 2025 at 11:15 am

        That makes me so happy to hear!

        Reply
    30. Rupert says

      March 05, 2025 at 9:32 am

      Hello Alanna,
      Thanks so much for this recipe. I doubled the quantity to make a larger 23cm cake. I used yogurt, olive oil, panela and brown rice flour together with the teff flour. I chose a bitter chocolate buttercream with crushed toasted hazelnuts for the topping. It’s the best !

      Reply
      • Alanna Taylor-Tobin says

        March 09, 2025 at 11:43 am

        Those variations sound absolutely divine. So glad the cake was a hit!

        Reply
    31. Janet says

      May 26, 2025 at 5:08 am

      Another epic Bojon added to the permanent rotation! Mixes in a snappy snap and has you birthday-ready without breaking a sweat. I used half black cocoa for extra fudgy depth and everyone snarfed it up. Texture and flavor combo with the PB frosting is SUPER YUM and as always love the reliability of your recipe and the all the learns you do us as we go through the steps. Fun fact for the curious: if, like me, you are not a fan of confectioner's sugar frostings, you can always replace that sweetness with a fluff-type product (Dandie's makes a really nice one!) and get a really floofy texture into the bargain, plus fluffernutter points with the PB.

      Reply

    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh From the Blog

    • Gooey Almond Flour Plum Cake (Gluten-Free)
    • Gluten-Free Rhubarb Muffins with Almond Flour Streusel
    • Fresh Strawberry Rhubarb Pie in a Tender Gluten-Free Crust
    • Moist Gluten-Free Zucchini Bread with Almond Flour

    Reader-Favorite Gluten-Free Recipes

    • Thick & Chewy Gluten-Free Chocolate Chip Cookies
    • Super Moist Chocolate Cake with Coconut Flour
    • Gluten-Free Olive Oil Cake with Lemon & Almond Flour
    • Soft & Chewy Almond Flour Oatmeal Cookies

    Gluten-Free Baking Basics

    • Beginner’s Guide: Baking with Gluten-Free Flours
    • Tender & Flaky Gluten-Free Pie Crust
    • Gluten-Free Tart Crust with Almond Flour
    • 5-Minute Mascarpone Whipped Cream

    Footer

    🍑Must-make summer dessert: #glutenfree peach co 🍑Must-make summer dessert: #glutenfree peach cobbler with *floofy* almond flour biscuits. Don’t forget the ice cream! 😋

Comment “recipe please” and I’ll DM it to you. 

I make this with @bobsredmill almond, cassava, and tapioca flours, @miyokoscreamery dairy-free butter, @foragerproject cashew yogurt, topped with @greengirlbakeshop coconut milk ice cream. 

It’s paleo-friendly and dairy-free too. Because everybody deserves to eat good food!

#peachdessert #peachcobbler #glutenfreebaking #summerdesserts 

https://bojongourmet.com/vegan-paleo-peach-cobbler-gluten-free/
    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

#glutenfreepie #glutenfreebaking #strawberryrhubarb #rhubarbrecipes 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-pie/
    Just popped the recipe for these GF rhubarb streus Just popped the recipe for these GF rhubarb streusel muffins on TBG. Comment "recipe please" and I'll DM it to you! 

This one's dedicated to my amazing husband Jay, a.k.a. chief bottle-washer at TBG and best cat dad ever. 😻

Jay did not have a sweet tooth when we first started dating and he also didn't want any cats. Fast-forward a couple of decades and he hoards rhubarb muffins and falls asleep with two fuzzy fourteen-pounders purring on his lap each night. 

It's no wonder he didn't want to let these muffins go. They're moist and tender, loaded with jammy rhubarb, and topped with spice-kissed brown sugar streusel. A blend of almond, oat (or sorghum), and sweet rice flours makes them tender and sneakily gluten-free. 

As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

#glutenfreemuffins #rhubarbrecipes #glutenfreebaking #almondflourrecipes #rhubarbmuffins 

https://bojongourmet.com/gluten-free-rhubarb-muffins/
    I’m always on the hunt for bold, creamy plant-ba I’m always on the hunt for bold, creamy plant-based cheeses so I did a happy dance when I spotted @miyokoscreamery Jalapeño Plant Milk Cheese Spread at my local Nugget Market! #ad 

It’s the perfect match for these extra-crunchy cassava flour crackers—naturally dairy-free, gluten-free, and full of toasty seeds. The combo? Snacking magic.

I’m seriously impressed with the flavor and texture of this spread—spicy, creamy, and totally scoopable. Highly recommend picking some up at Nugget Market and giving this duo a try! 

Want the cracker recipe? Comment “recipe please” and I’ll send it your way.

#dairyfree #miyokoscreamery #sponsored #cassavaflour #glutenfreebaking

https://bojongourmet.com/paleo-crackers-cassava-flour-grain-free/
    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Gluten-Free Cookies & Bars

    • Gluten-free chocolate chip cookies
    • Gluten-free oatmeal cookies
    • Tahini chocolate chip cookies
    • Almond flour oatmeal cookies
    • Gluten-free matcha cookies
    • Gluten-free ginger molasses cookies
    • Gluten-free lemon bars

    Gluten-Free Cakes & Toppings

    • Coconut flour chocolate cake
    • Gluten-free sponge cake
    • Gluten-free lemon olive oil cake
    • Cream cheese frosting
    • Peanut butter frosting
    • Mascarpone whipped cream
    • Vegan chocolate ganache

    Almond Flour Recipes

    • Almond flour apple crisp
    • Gluten-free snickerdoodles
    • Gluten-free biscuits
    • Paleo crepes
    • Almond flour tart crust
    • Gluten-free scones
    • Almond flour chocolate cake

    Editorial and Comment Policies.

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    Copyright © 2025 The Bojon Gourmet.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.