1 Bowl Vegan Salted Tahini Chocolate Cake
Hello & Happy Thursday!!
When It comes to cake, everyone likes chocolate!
Believe it or not I’m not big on chocolate. I like it in a few things, but honestly it’s not the first thing that I crave. However, when I do chocolate I always add coffee as it further enhances the flavor. Did you know those at tahini offers the same benefits? By just adding a little bit of tahini you can further enhance the chocolate flavor profile and even add notes of salt.
I know what you’re thinking, I like tahini in my hummus, I’ll pass having it in my cake. I felt the same way until I tried it! We recently did tahini chocolate chip cookies and all I could think was, wow, why did I wait so long? lol
Having such a good result with the cookies, I knew we had to explore other concepts. Just like that the vegan Salted Tahini Chocolate Cake was born! If you know me, you know that I love and effort list sheet cake. So it was a no-brainer to produce a seamless one bowl option.
What’s great about this cake? Everything! It’s quick, easy, affordable, can be thrown together in one bowl, doesn’t even need a flax egg, has notes of tahini, no it’s of espresso, buttery soft, features tahini butter cream, it’s perfect for any season, great for entertaining, and has aesthetic appeal!
If you love all things chocolate, or tahini, you have to try this new vegan Salted Tahini Chocolate Cake!
Why is this recipe is great:
Quick
Easy
Affordable
Notes of tahini
Notes of espresso
All you need is one bowl
Perfect for any season
Vegan Salted Tahini Chocolate Cake
- Total Time: 40 minutes
- Yield: 4-8 slices 1x
Ingredients
Cake:
- 1½ cups all-purpose flour
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 2 tsp espresso powder (optional)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon apple cider vinegar or white
- 1 teaspoon vanilla extract
- 6 tablespoons oil
- 1 cup cooled brewed coffee (or water)
- 1/2 cup tahini
- 1 tbsp black sesame seeds, garnish
- 2 tsp Maldon flake Salt, garnish
Frosting:
- 1 1/2 tubs ready made frosting
- 2 tbsp tahini
Instructions
- Preheat to 350°F. Grease an 8-inch round or square pan.
- Mix the flour, cocoa, baking soda, espresso powder, salt and the sugar in the pan. Make 3 indentions in the mixture. 2 small and one large. Pour the vanilla and vinegar into the smaller holes, and oil into the larger hole.
- Add 1/2 cup tahini into the coffee, stir until smooth. Pour the coffee mix over the entire mixture and stir the ingredients until well blended.
- Bake for 30 minutes, or until the top is set but springy. Cool the cake in the pan.
- Combine frosting with 2 tbsp tahini in the bowl of a standing mixer. Blend until combined.
- Frost the cake and garnish with sesame seeds. Garnish with Maldon salt and only right before serving. Salt will evaporate and look almost like water droplets on top of the cake.
- Prep Time: 10 mins
- Cook Time: 30 mins
I tried this cake, and it’s very delicious! Yummy!
Vegans and non vegans equally loved it.
Only it turned out a little dry.
Any ideas why?
I added almonds and cocoa nibs to the dough.
Hi Stefanie, it could be from over packing your measuring cup with too much flour, which left you with more dry texture.