Vegan tahini cake with chocolate and coconut
Dimitra's Dishes · ♥ 157 likes · 3.4K views · 67 min video
Read about sheet cakes and traybakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- olive oil
Grease the nine by 13 inch pan with light olive oil.
Vegan tahini cake with chocolate and coconut
- 400 g all-purpose flour
- 1 tsp cinnamon
- 2 tbsp baking powder
- ¼ tsp salt
Whisk the flour, cinnamon, baking powder and salt together.
- ½ cup coconut oil
- 240 g tahini
- 1½ cup granulated sugar
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 2 tsp pure almond extract
- 1 tbsp ground flax seeds
- 3 tbsp water
- 1⅓ cup unsweetened vanilla coconut milk
Whisk the oil, tahini, sugar, baking soda, vanilla and almond extract together with the flax egg and the coconut milk.
- 150 g shredded sweetened coconut
With a little flour still showing, toss the chocolate and the shredded coconut in the remaining flour so they stay suspended and do not sink, then add them to the batter.
Bake on the centre rack at 350F, 180 Celsius, for about 35 to 40 minutes, checking at 30; a toothpick in the centre should come out clean. It took 40 to 43 minutes here, with the centre left a little fudgy.