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

INGREDIENTS

1 tsp

softened butter, for the pan

1/2 cup

GF teff flour

3 tbsp

sweet white rice flour

1 tbsp

tapioca flour/starch (or an additional tablespoon sweet rice flour)

1/4 cup

+ 2 tablespoons (35 g) dutch-processed cocoa powder (such as Rodelle or Guittard)

3/4 tsp

baking powder

1/4 tsp

baking soda

1/2 tsp

fine sea salt

3/4 cup

organic light brown sugar

1/3 cup

buttermilk

2 tbsp

La Tourangelle Roasted Peanut Oil (or neutral oil such as sunflower oil)

1/2 tsp

vanilla extract

1/3 cup

hot water

large egg

6 tbsp

unsalted butter, at room temperature

1/2 cup

plus 2 tablespoons (75 g) pwd sugar, sifted (more as needed)

3 tbsp

natural salted or unsalted creamy peanut butter, well-stirred and at room temperature

1/2 tsp

vanilla extract

1/8 tsp

fine sea salt (or to taste)

flaky sea salt such as Maldon, for sprinkling (optional)