Ingredients

The following ingredients have 8 Servings
  • 1 cup teff flour (140 g)
  • ½ cup rice flour (100 g)
  • ½ cup potato starch (110 g)
  • ½ cup carob or unsweetened cocoa powder (50 g)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 bananas
  • 1 cup orange juice (250 ml)
  • ½ cup extra virgin olive oil (125 ml)
  • ¼ cup agave syrup (85 g)
  • ½ cup coconut sugar (70 g)
  • Vegan whipped cream
  • Chocolate hearts

Instruction

  • Preheat the oven at 180 ºC or 355 ºF. Grease the sides of a cake pan with oil. Place a sheet of parchment paper on the bottom of the cake pan (I use a cake pan with removable bottom, but it's not necessary).
  • Combine the dry ingredients in a bowl (teff flour, rice flour, potato starch, carob powder, baking soda and baking powder). Mix well.
  • Place the rest of the ingredients in a blender (bananas, orange juice, oil, agave syrup and coconut sugar). Blend until smooth.
  • Combine the dry and wet ingredients and pour the mixture into the cake pan.
  • Bake for 25 or 30 minutes. Let cool the cake before unmolding.
  • Frost the cake with the whipped cream and decorate with the chocolate hearts.