Step 1

Preheat your oven to 180°C (top and bottom heat).

Grease an 18 cm springform pan and dust with starch, or line with baking paper.

Step 2

In a bowl, combine:

• Teff flour

• Rice flour

• Baking soda

• Xylitol

• Salt

Step 3

Melt the chocolate with 2 tbsp almond milk (taken from your 250 ml total) using a water bath.

Add the remaining almond milk to your dry ingredients and mix into a smooth batter.
Stir in the vinegar.

Step 4

Slowly fold the batter into the melted chocolate until fully combined.

Pour into the prepared pan, smooth the top, and bake for 35 minutes.
The centre should remain slightly soft.

Allow to cool for a few minutes before removing from the pan.

Step 5 (Glaze)

Melt the chocolate with:

• 20 ml almond milk
• 1 tsp coconut oil

Spread over the cake and top with fresh raspberries.
Let the glaze set before slicing.

Tips for the Best Texture

• Don’t overbake. This cake is meant to stay slightly soft and fudgy.

• Teff flour gives a deeper, almost nutty chocolate flavour.

• Vinegar helps create a lighter texture despite being gluten-free.

Serving Suggestions

Serve slightly warm for a rich, melt-in-your-mouth texture or chilled for a firmer, denser slice.

Perfect with:

• Herbal tea
• Coconut yoghurt
• Or simply on its own

Going gluten-free doesn’t mean giving up the foods you love.

With the right ingredients, you can enjoy desserts that feel indulgent while being gentler on your digestion.