5 from 4 votes

One-Bowl Teff Chocolate Cake with Peanut Butter Frosting {gluten-free}

Chocolate peanut butter lovers rejoice! This super moist, easy peasy chocolate cake topped with salty peanut butter frosting tastes like a giant, gooey peanut butter cup. Roasted peanut oil is the secret ingredient that gives the cake extra peanut flavor without the textural bother of nuts. But if you don't have any on hand, feel free to use sunflower oil in its place. Cake recipe adapted from Snixy Kitchen. To turn this into a layer cake, double or triple the recipes and stack two or three layers atop each other. Or double the recipe and bake in a 9x12-inch pan to feed a crowd, increasing the baking time as needed. I've added a vegan variation below!
Prep: 10 minutes
Cook: 40 minutes
Cooling Time: 30 minutes
Total: 50 minutes
Servings: 8

Ingredients

Cake:

  • 1 teaspoon softened butter, for the pan
  • ½ cup (80 g) GF teff flour
  • 3 tablespoons (23 g) sweet white rice flour
  • 1 tablespoon (6 g) tapioca flour/starch (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
  • ¾ cup (150 g) organic light brown sugar
  • cup (80 ml) buttermilk
  • 2 tablespoons (30 ml) La Tourangelle Roasted Peanut Oil (or neutral oil such as sunflower oil)
  • ½ teaspoon vanilla extract
  • cup (80 ml) hot water
  • 1 large egg

Frosting:

  • 6 tablespoons (85 g) unsalted butter, at room temperature
  • ½ cup plus 2 tablespoons (75 g) pwd sugar, sifted (more as needed)
  • 3 tablespoons (40 g) natural salted or unsalted creamy peanut butter, well-stirred and at room temperature
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt (or to taste)
  • flaky sea salt such as Maldon, for sprinkling (optional)

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.
  • To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment (or in a bowl with a wooden spoon) beat the butter and sugar until smooth and creamy. Add the peanut butter, vanilla, and salt. Increase the mixer speed to medium and beat until light and fluffy, 1 minute. Spread the frosting over the cake.
  • When ready to serve, sprinkle the cake with pinches of flaky salt, cut 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

Vegan Variation: Use 1/4 cup aquafaba (the liquid from canned chickpeas or other white beans) in place of the egg. Thin plant yogurt (such as cashew) with plant milk (such as oat) 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. 
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!