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GF Vegan Marbled Tahini & Chocolate Cake

Updated: Apr 7

Peanut butter and chocolate are a classic duo, but have you ever tried tahini and chocolate? Tahini (or as I call it, sesame butter) is an often forgotten ingredient, but It's time for it to step out of hummus's shadow and be celebrated more for it's beautiful silkiness, healthy fats, and proteins! This cake pairs deep chocolate cake with rich & nutty tahini for an ultimate marbled combination that's just waiting to blow your mind! And for anyone who thinks vegan and gluten free cake can't have a scrumptious spongy texture, this recipe is sure to prove that wrong!

Yields: one 6.5" x 8"cake

Difficulty: Medium


 

 

Related Recipes:

 

Ingredients:

Dry Base for both flavors:

  • 1 cup Eli's GF Flour Blend (recipe here)

  • 3/4 cup almond flour, blanched & fine

  • 1 Tbsp ground flaxseed

  • 1/4 cup sugar

  • 1/4 cup brown sugar, lightly packed, not pressed

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • A small pinch of salt

  • 1/4 tsp cinnamon (optional)

Tahini cake Add-Ins:

  • 1/2 cup soy milk

  • 2 Tbsps applesauce

  • 2 Tbsps coconut/neutral oil

  • 1/2 tsp apple cider vinegar

  • 1/2 tsp vanilla extract

  • 1/4 cup tahini

  • 1 Tbsp lemon juice, fresh

  • 2 Tbsps Eli's GF flour

Chocolate Cake Add-Ins:

  • 1/2 cup soy milk

  • 2 Tbsps applesauce

  • 3 Tbsps coconut/neutral oil

  • 1/2 tsp apple cider vinegar

  • 1/2 tsp vanilla extract

  • 1.5 Tbsps cocoa powder (I use dutch cocoa powder)

  • 1/4 cup dairy free chocolate chips (optional)

Tools:

  • A 7"round cake tin or an 8"x 6" rectangular loaf pan

  • A digital food scale (not necessary, but helpful)

 

Method:

1. Place a medium bowl on your digital food scale and tare the weight so the scale reads zeros all across. Combine all your dry base ingredients that are listed in the first ingredient list above into the bowl on the scale. Whisk them together thoroughly until there are no lumps. This is important. If you don't have a food scale, just ignore that part.


2. For me, the dry ingredients come out to 11oz exactly. This may vary slightly, but yours should be right around the same. Divide half of the dry ingredients into the separate bowl (half was 5.5oz for me). One bowl will be for the tahini cake, the other bowl is for the chocolate cake.

  1. If you don't have a food scale, you can either half all the dry ingredient measurements above and measure them into two bowls separately, or you can thoroughly combine all the dry ingredients into one bowl and scoop equal amounts, 1/4 cup at a time, into two separate bowls until you've evenly divided all the mix.

3. Add the 2 Tbsps additional flour to one bowl for your tahini cake, and the 1.5 Tbsps cocoa powder plus 1/4 cup chocolate chips to the other bowl for your chocolate cake mix. Combine.


4. For your chocolate cake, combine your soy milk and apple cider vinegar into a small bowl, mix, and let sit for ~5 minutes. For your tahini cake, combine your soy milk, lemon juice, and apple cider vinegar into a separate small bowl and let sit ~5 minutes as well. This will cause your milk to curdle into a vegan 'buttermilk'. Keep track of which bowl is for the tahini cake and which is for the chocolate cake. I used different color bowls, you can also label them.


5. Add the total amount of solid coconut oil needed for both cake flavors (5 Tbsps) to a small bowl and, using a fork or whisk, whip the coconut oil until it is smooth and creamy. Some small lumps are ok.

  1. Using solid coconut oil (not liquid) is important because you are able to whip it up and which will allow for a less dense cake. From my experience, liquid oil like vegetable oil can weight down gluten free batter and ruin it's texture.

6. For the tahini batter, add to the bowl of "buttermilk" your 2 Tbsps applesauce, 1/2 tsp vanilla extract, 2 Tbsps whipped coconut oil, and the 1/4 cup tahini. Now add this mixture to the tahini cake's dry ingredients, and mix until just combined.


7. For the chocolate batter, add the 2 tbsps applesauce, 1/2 tsp vanilla extract and 3 tbsps whipped coconut oil to the other bowl of buttermilk. Add this to the chocolate cake's dry ingredients and mix to combine. Avoid over-mixing both batters.

9. Preheat your oven to 350 degrees Fahrenheit and generously grease a 6.5 x 8 inch or 7" round baking dish with oil spray. Alternating flavors, spoon some of each cake batter into the dish. Once you've used all your batter, grab a toothpick, chopstick, or skewer and strike through the batter to marble them together.


10. Bake @350 F for 70-85 minutes, depending on the size of dish used, checking at the 70 minute mark with a toothpick for doneness. Let cool completely and enjoy!:)

 

Please comment below or reach me on Instagram @eats.by.eli if you have questions, if you have made this recipe, and if so, what you thoughts were! Best wishes!


— Eats By Eli

 

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