Tahini cake

Deliciously fluffy and moist, tahini cake . I love baking with tahini, it’s a great replacement for peanut butter and adds such an earthy depth of flavour. Complimented well with coconut sugar for that extra sweetness, this cake is also very easy to make. With just 10 minutes of active prep time, this easy tahini bread is a breeze to prepare.

Ingredients

2 eggs

1/4 plant-milk

2 tbsp honey

3/4 tahini

1 tbsp coconut oil

169g almond flour

1 tsp baking powder

2 tbsp coconut flour

3/4 coconut sugar

1/4 salt

1 tbsp sesame seeds

1 tsp vanilla

Method

• Preheat the oven to 175°C. Grease a loaf pan or line it with parchment paper.
• In a large mixing bowl, whisk together the eggs, plant milk, honey, tahini, coconut oil, and vanilla extract until well combined, in a separate bowl, mix the almond flour, baking powder, coconut flour, coconut sugar, and salt.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over mix.
• Pour the batter into the prepared loaf pan. Sprinkle the sesame seeds evenly over the top.
• Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
• Slice and enjoy your fluffy, moist tahini cake!