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