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Vegan Tahini Chocolate Cake

Vegan Tahini Chocolate Cake

Vegan Tahini Chocolate Cake 

Makes one 2 layer 6 inch cake


2 6 inch cake pans


  • 1 1/2 cups quinoa flour*
  • 1/4 cup cacao powder or unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 1/4 cups packed soft medjool dates, pitted, soaked in water for 30 minutes and drained
  • 1/4 cup tahini
  • 2 tsp pure vanilla extract
  • 2 cups filtered water
  • 2 Tbsp apple cider vinegar



  • 1 cup tahini
  • 1/2 cup maple syrup
  • 1/4 cup filtered water
  • 1/2 cup cacao powder
  • 1/4 tsp sea salt

Sesame Brittle (optional):

  • 1/2 cup maple sugar (or granulated sugar)
  • 1/3 cup sesame seeds


Preheat the oven to 350F degrees and position rack in center of oven.

Oil two 6 inch round cake pans with coconut oil and line the bottom with parchment.

Whisk flour, cocoa powder, baking powder, baking soda, sea salt in a large bowl to blend well.

Place dates, water, tahini, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.

Pour the cake batter into prepared pans, and place in the oven.

Bake cakes until set and a toothpick inserted into the center comes out almost clean, about 30 minutes.  Remove from oven, let cool completely, then un-mold them onto two plates, cover and set aside.

To make the frosting, combine all ingredients in a high speed blender or food processor and blend until completely smooth.

To assemble

place one cake layer on a plate, and spread about 1/2 cup frosting over it.  Place the other cake layer over that, then spread the remaining frosting on the top and down the sides of the cake.  Place cake in refrigerator while you make the brittle.

To make the brittle, in a non-stick pan, melt the sugar until it is completely smooth over medium heat (this should take about 5 minutes), add the sesame seeds, stir until mixed in well, then pour onto a sheet of parchment or foil and allow to cool completely.  Once it has cooled, break into pieces and decorate the top of the cake with it.


*If you can't find quinoa flour, you could use organic whole wheat pastry flour instead for a non-gluten free version


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