The Ultimate Chocolate Tahini Cake
If you haven't tried the chocolate and tahini combo, you're very much missing out! (We hadn't until this epic cake creation, but never mind us). The tahini adds a deep nutty flavour without having to use nuts. The cake is nice and moist, suuuuuper fudgey but also oh so light. Why have we never tried this before?
This cake is the type of cake that you ice, slice up and then eat piece after piece after piece and then realise that you've accidentally finished the entire cake. We digress, you must make this cake. We're going to make another one this weekend. Yum.
Makes: 1 cake
Time: 15 minutes mix + 30 minutes baking
You will need:
- 1 1/2 cups coconut sugar
- 1 1/2 cups gluten free flour (or almond meal if you're not nut free)
- 3/4 cup cocoa powder
- 1 teaspoons baking powder
- 1 free range egg
- 1 cup milk, we used almond, but any milk will work
- A pinch of vanilla
- 1/4 cup olive or melted coconut oil
- 1/4 cup Mayver's black tahini
Preheat the oven to 170°C. Line a deep 20 x 30cm tin with baking paper.
Measure out and pop the flour, sugar, cacao and baking powder into a big bowl and mix until combined. Next, make a well in the centre and add the almond milk, oil, black tahini and egg. Mix well until combined.
If you wish, you can now add in some choc chunks or nuts, or even raspberries (they'd definitely go well!)
Pour into the prepared tin and bake for 30 minutes or until a skewer inserted comes out with a few moist crumbs.