Before I even start… wow. This cake – so moist, so decadent. Not too sweet, not too heavy. SO YUMMY!
Ok, now that I got this out of the way, let’s begin. Originally, I was going to make some roasted veggies with an avocado tahini dressing for dinner last night. However, after eating something that didn’t quite agree with me for lunch, I had to rethink my dinner strategy (which ended up being ordering delivery… Yes, I am ashamed. Just a little). I had already bought most of the ingredients and had this jar of tahini sitting around. I also knew I had to bring breakfast to my Thursday morning meeting, so I started googling things I could bake with tahini. And that’s when I stumbled across this fantastic recipe. I tweaked it a bit to make it dairy free (and also based on what else I had in my pantry), but I have no regrets. In fact, I will be baking this cake again this weekend for a friend’s birthday!
- 1 and 3/4 cups of light brown sugar
- 2 cups unbleached all-purpose flour
- 3/4 cup of unsweetened cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 2 medium eggs (see here for vegan flax seed eggs)
- 1 tbsp apple cider vinegar, topped off with a little less than 1 cup of coconut milk (or other non-dairy milk)
- 1 cup coffee
- 1/2 cup coconut oil
- 1/3 cup of tahini
- 1 tsp vanilla extract
- 1 package vanilla sugar (can substitute with another tsp vanilla extract)
- 1 1/2 cup powdered sugar
- 1/4 cup coconut milk
- 1/3 cup tahini
- 1 package vanilla sugar (can substitute with 1 tsp vanilla extract)
Preheat oven to 350 F. Grease a large bundt pan with some of the coconut oil and lightly dust with a small amount of cocoa powder. Prepare the vegan buttermilk by combining the apple cider vinegar with coconut milk and let sit for approximately 5 minutes.
Mix the sugar, flour, cocoa powder, baking soda, baking powder and vanilla sugar in a large bowl. Combine well, avoiding any clumps. In a separate bowl, combine the eggs, vegan buttermilk, coffee, coconut oil, tahini and vanilla extract. Mix well. Make a well in the dry mixture and pour in the wet ingredients. Mix until smooth. Pour into bundt pan and bake for about 45 minutes (or until a knife comes out clean).
Once the cake is baked, take it out of the oven and leave it in the pan for at least 10 minutes before cooling it on a cooling rack (without the pan). Wait at least half an hour before glazing the cake. Mix the tahini coating ingredients and slowly pour over the cooled cake.
I served the cake the next day and it tasted AMAZING. However, I am sure it will taste just as good (actually, probably even better) fresh out of the oven. It’s a pretty big cake and can easily feed 15 people!