Dreamy Tahini

I’m always on the hunt for new loaf cake recipes as they are easily transportable and are a great dessert to bring if you’re going to a friend’s house for dinner.

Behold, the vegan cocoa tahini cake!

This comes from have cake, will travel – a beauty of a blog that i’ve been drooling over for some time now. The baking time was slightly high, so the cake came out a bit dry. I’d recommend checking it after 45 minutes to make sure it’s done – the foil definitely helps to retain the heat. Still, what made this extra special were the chocolate chunks. My favorite organic dark chocolate in England is made by a fabulous company called Montezuma’s. There are three ingredients. THREE. That’s the sign of a good product (cocoa, sugar, and ground vanilla if you’re curious).

Chocolate Tahini Teacake

recipe slightly adapted from have cake, will travel

The particulars:

• 1/2 cup unsweetened cocoa powder (I used green & black’s)
• 1 1/2 cups gluten-free flour mix (I used bob’s red mill)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp pink himalayan salt
• 1/2 cup tahini
• 1/2 cup agave nectar
• 1/2 cup applesauce
• 2 tsp vanilla extract
• 3/4 cup almond milk
• 1/3 cup dark chocolate, chopped into small chunks (i used Montezuma’s 73% cocoa)

1. Heat oven to 350F. Grease a loaf tin.
2. In a large bowl, whisk together the cocoa, flour, baking powder, baking soda and salt.
3. In a separate bowl, stir the tahini, agave nectar, applesauce, vanilla, and milk until well combined.
4. Stir the wet ingredients into the dry, then fold in the chocolate chunks. Pour the batter into the loaf tin.
5. Bake for 45-60 minutes, covering with foil halfway through, or until a skewer inserted in the center comes out clean.

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