Tahini Cake with Honey Vegan Butter Glaze
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Recipe Intro From dadaeats
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For the Cake
ingredients
- 3/4 cup tahini
- 2 eggs (sub 2 flax eggs for vegan option)
- 3/4 cup coconut sugar, plus 1 tbsp to top
- 1/4 cup non-dairy milk
- 1 1/4 teaspoons vanilla extract
- 1 1/2 cups plus 2 tablespoons almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- Pinch of salt
- 1 tablespoon sesame seeds
For the Glaze
ingredients
- 1 tablespoon vegan butter
- 2 tablespoons honey
Method
Step 1
Preheat your oven to 350 degrees, grease a 9x5 or 8x8 pan with coconut oil, or line with parchment paper.
Step 2
In a medium bowl, combine the eggs and tahini & mix until smooth. Add the coconut sugar, non-dairy milk, and vanilla extract - mix until smooth. In a separate bowl, whisk the almond, coconut flour, baking soda, and salt together. Add to the wet ingredients and mix until thoroughly incorporated - batter should be thick.
Step 3
Transfer the batter to the prepared pan. Sprinkle coconut sugar and sesame seeds on top. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean, and the edges of the cake are golden & pulling away from sides of pan. Let cool.
Make the Glaze
Step 1
Heat a small pan over medium heat, add the vegan butter and once it starts to melt, add the honey. Cook until the mixture starts to bubble, then remove from heat and spoon over the finished and slightly cooled cake, as desired.