Loaded with rich, earthy flavors, this moist gluten-free cake recipes is also dairy-free! Here, it’s served with decadent dairy-free chocolate ganache, which you can, and should, use as a dip for strawberries or a drizzle for anything that would benefit from some rich chocolate flavor.
Banana Teff Cake with Chocolate Ganache
- 3/4 cup (112 grams) teff flour
- 1/2 cup (80 grams) sweet rice flour
- 1/2 cup (50 grams) gluten-free oat flour
- 2 tablespoons (15 grams) tapioca flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt (increase to 1/2 teaspoon if using unsalted butter)
- 1/2 cup plain dairy-free yogurt
- 1/2 cup plant milk (such as fresh almond milk)
- 8 tablespoons (115 grams) salted vegan butter (or salted or unsalted dairy butter), at room temperature
- 1/2 cup plus 2 tablespoons (130 grams) firmly packed organic light or dark brown sugar
- 3 eggs separated
- 1 teaspoon pure vanilla extract
- 1 cup mashed ripe bananas (from about 2 large bananas)
- 2 tablespoons (25 grams) granulated sugar
- 1 recipe cooled Dairy-Free Chocolate Ganache (below) or 1-1/2 cups of your favorite chocolate ganache
Preheat oven to 350ºF. Line 9- by 12- inch cake pan with parchment paper on the bottom and all sides or coat lightly with soft vegan butter
In a bowl, sift together the teff, sweet rice, oat, and tapioca flours with the baking powder, baking soda, and salt.
Separately, stir together the dairy-free yogurt and plant milk and set aside.
In a large bowl with a wooden spoon (or in the bowl of a stand mixer fitted with the paddle attachment), beat together the vegan butter and brown sugar on medium-high speed until light and fluffy, a few minutes. Beat in the egg yolks one at a time, then stir in the vanilla.
Stir about one-third of the flour into the butter mixture, then stir in half of the yogurt mixture. Repeat, ending with the remaining flour mixture. Stir in the mashed banana.
In the clean bowl of a stand mixer fitted with the whip attachment (or in a large bowl with an electric egg beater or whisk) whip the egg whites until foamy. Slowly add in the granulated sugar and whip on medium-high until the whites just hold firm peaks. Fold one-third of the egg whites into the batter, then gently fold in the remaining two-thirds until no streaks remain. Gently pour the batter into the prepared pan and spread into an even layer.
Bake the cake until a toothpick inserted near the center comes out clean or with moist crumbs, 25 to 35 minutes. Let cool completely in the pan.
Swirl the cooled ganache over the cake and let cool or chill until firm enough to slice. Lift the cake from the pan, peel away the parchment, and cut into 12 pieces. Serve at room temperature.
Chocolate Ganache Dairy-Free and Gluten-Free Recipe
For a slightly boozy ganache, add a splash of gluten-free whiskey or dark rum to the ganache when you add the salt. Makes about 1-1/2 cups.
- 3/4 cup well-shaken full-fat, canned coconut milk
- 6 ounces bittersweet chocolate (60% to 70% cacao mass), coarsely chopped (about 1-1/4 cups)
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
In a small saucepan over medium heat, warm the coconut milk to a bare simmer. Remove from the heat and add the chocolate. Let sit for a minute, then stir until melted and smooth. Stir in the vanilla and salt. Let the ganache cool in the refrigerator until thick enough to spread, 30 or more minutes. If the ganache becomes too firm to spread, warm it over a very low flame.
Recipes and photography Alanna Taylor-Tobin