Samah Dada’s Chocolate Chip Tahini Cake with Chocolate Frosting
Makes 16 servings
This cake is crisp on the outside, fluffy on the inside, sweet but not too sweet. Light and airy, but with an impossibly fudgy center. The tahini isn’t overpowering but rather creates a luscious, cakey texture while also undercutting the sugar and balancing out the chocolate. And it goes without saying that it’s an injustice to have cake without frosting, am I right? My chocolate frosting has only four ingredients, so you can have your cake and eat it sooner.
If you believe that tahini is an ingredient that should solely be confined to hummus, then I am very sorry to say that you are mistaken. In all fairness, I’m known for putting tahini in pretty much everything, but it also happens to be the weapon of choice in my dessert arsenal, adding depth to any sweet treat.
Image Credits
Photo by Julia Gartland
ingredients
For the Tahini Cake
- 2 eggs (for a vegan alternative, use 2 flax eggs)
- ¾ cup tahini
- ¾ cup coconut sugar
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1½ cups plus 2 tablespoons almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- ⅓ cup chocolate chips, plus extra for topping
For the Vegan Chocolate Frosting
- 2 tablespoons unsweetened cocoa powder or cacao powder
- ¼ cup creamy almond butter
- 2 tablespoons unsweetened almond milk
- 2 tablespoons maple syrup
method
- Make the Tahini Cake: Preheat the oven to 350°F. Line an 8-inch square cake pan with parchment paper that extends beyond the sides, making flaps so you will be able to easily lift the cake out of the pan after baking.
- In a medium bowl, beat the eggs with the tahini until smooth. Stir in the coconut sugar and mix. Pour the almond milk into the tahini mixture, then add the vanilla. Stir until combined.
- In a separate medium bowl, whisk together the almond flour, coconut flour, and baking soda.
- Stir the wet mixture into the dry ingredients (the batter should be thick and sticky). Fold in the chocolate chips.
- Transfer the batter to the prepared cake pan and sprinkle more chocolate chips on top of the batter. Bake for 20 minutes or until a knife or toothpick inserted in the center comes out clean. Let cool in the pan completely before removing and frosting.
- Make the Vegan Chocolate Frosting: In a medium bowl, combine the cocoa powder and almond butter. Add the almond milk and stir to combine. Lastly, stir in the maple syrup, mixing until thoroughly combined and smooth. Feel free to add more almond milk to thin, or more almond butter to thicken the frosting, to reach your desired consistency.
- When the cake has cooled, frost using an offset spatula. Slice, and serve.
- Note: For an extra frosted cake (this is a lighter layer!) double the frosting ingredients.
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Recipe from DADA EATS LOVE TO COOK IT. Copyright © 2021 by Samah Dada. Photography copyright © 2021 by Julia Gartland. Published by Rodale Books, and imprint of Penguin Random House, LLC.Links
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