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Chocolate Tahini Cake (Vegan & Low-Carb options)

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CHOCOLATE & TAHINI IS A MATCH MADE IN HEAVEN

Another beautiful tahini dessert for you!

Whipped up this delicious chocolate tahini loaf this week.  It's another one of my favorite ways to use tahini.

Tahini complements chocolate beautifully. It gives it an extra layer of richness and really intensifies the chocolate flavor.

If you love dark chocolate, you will love this!

If you are staying away from sugar, you can replace the maple syrup and coconut sugar with 1/3 cup of the Lakanto one-to-one sweetener.

Yield/Servings: 12 -15 Slices Author: Riyana Rupani Print
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Chocolate Tahini cake

A chocolate grain-free cake made with rich, velvety tahini.

PREPARATION TIME: 10 MIN COOKING TIME: 30 MIN TOTAL TIME: 40 MIN

INGREDIENTS

    Cake
    Chocolate sauce
    • 2 tbsp dairy-free dark chocolate chips or 1/4 dairy-free dark chocolate bar
    • 2 tsp coconut oil

    INSTRUCTIONS

    1. Preheat oven to 180C/350F.
    2. Line a loaf pan with baking paper.
    3. In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract, and eggs until smooth.
    4. Fold in cacao powder, coconut flour, salt, and baking soda until batter is smooth. Add the chocolate chips/chunks.
    5. Spread the batter evenly in the baking pan and bake for 20-30 minutes or until a knife inserted into the middle comes out clean.
    6. As always it’s important not to overbake so watch carefully as everyone’s ovens are a little different!
    7. After the loaf has cooled, prepare the chocolate sauce by warming the chocolate chips and coconut oil over a low flame. Stir continuously till melted. Drizzle or spread over your loaf.

    NOTES:

    * If you don't have access to good quality dark chocolate chips (like me) you can use a good bar of chocolate and chop it up into little chunks. I often use Lidt 78% which is also dairy-free.

    *If you are staying away from sugar, you can replace the maple syrup and coconut sugar with 1/3 cup of the Lakanto one-to-one sweetener.

    * Another wonderful replacement to the coconut sugar + maple syrup would be 1/2 a cup of date paste (recipe on the blog)

    5 based on 5 reviews
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    Aditi

    Gonna try this on Friday, can you recommend maple syrup and honey that easier to find in SG (Redmart) during COVID? If I want to replace with brown sugar, how much should I use? Will take 7-10 days for me to get the product on iHerb.

    Christine

    Hello..!

    This recipe looks yummy and interesting. Would it be possible to omit the sugars altogether?

    Prerna

    Definitely one of the richest (ironically) choc cakes one can have! Thanks for sharing 🙂

    Prerna

    Ironically one of the richest chocolate cakes I’ve had! Thank you for sharing 🙂

    Ramya

    Hi Riyana- thanks for the recipe .The cake tastes really good, however my cake sank in the middle (I bake frequently and I have not encountered this previously). Any reason why? – Ramya

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