Chocolate Cake Layer
1 C. Teff Flour
½ C. Cocoa Powder
1 tsp. Baking Soda
2 Ripe Bananas, mashed
½ C. Water
¾ C. Organic Cane Sugar
½ C. Soy-free Vegan Butter, softened
2 ½ C. Corn-free Powdered Sugar, plus more for garnish
3 Tbsp. Rice Milk
1 tsp. Vanilla Extract
1/3 C. Soy-free Vegan Butter
2/3 C. free2b Chocolate Chips
Fresh Raspberries, for garnish
- Preheat the oven to 400 degrees.
- Prepare an 8×8 baking dish with cooking spray and parchment paper.
Make the chocolate cake:
- In a mixing bowl, sift together the teff flour, cocoa powder and baking soda.
- Separately, whisk together the bananas, water and cane sugar.
- Combine the wet and dry ingredients before folding in ½ C. chocolate chips.
- Pour the batter into the prepared baking dish. Bake for 25 minutes and allow to cool completely before assembling the trifles.
Make the vanilla filling:
- In a mixing bowl, beat together ½ C. soy-free vegan butter and corn-free powdered sugar.
- Add the rice milk and vanilla.
Begin assembling the trifles:
- Lift the cake out of the baking dish. To create a level surface, turn a chef’s knife parallel to the top of the cake and slice off the excess.
- Using a metal cake spatula, spread a thin layer of vanilla filling onto the top of the cake layer. Clean the spatula in hot water and dry on a clean towel. Smooth the hot spatula over the surface.
- Add an additional layer of filling and smooth to an even 1/4 inch. Chill for 30 minutes.
Make the chocolate ganache:
- Use a double boiler or a microwave to melt the soy-free vegan butter and chocolate chips.
- Pour the ganache over the top of the vanilla filling and chill for an additional 30 minutes.
Finish assembling the trifles:
- Using a small biscuit cutter dipped in hot water and dried on a clean towel, cut layered rounds out of the assembled dessert. Clean and dry the biscuit cutter between each round.
- To serve, top the rounds with a raspberries and sprinkle with corn-free powdered sugar.