Vegan tahini cake with coconut and chocolate chunks

Grease a 9 by 13 inch baking pan with oil, brushed all around.

Whisk the flour, cinnamon, baking powder and salt together.

Whisk the wet ingredients: half a cup of coconut or light olive oil, about a cup of tahini, one and a half cups of granulated sugar, a teaspoon of baking soda, a teaspoon of vanilla extract and two teaspoons of almond extract.

Make the flax egg first: three tablespoons of water with a tablespoon of ground flax seeds.

Add one and a third cups of unsweetened vanilla coconut milk.

Chop the chocolate into chunks.

Add the dry ingredients to the wet a little at a time, just until incorporated; do not mix too much.

With a little flour still showing, toss the chocolate and the shredded sweetened coconut in the flour so they stay suspended in the cake rather than sinking, then add them to the batter.

Switch to a spatula and fold everything in; a whisk clogs with the chocolate and coconut as the batter thickens.

Transfer the batter to the baking pan.

Bake on the centre rack at 350F, 180C, about 35 to 40 minutes; check at 30 minutes and it is ready when a toothpick in the centre comes out clean.

It took about 40 to 43 minutes in her oven; pulled at 40 minutes the centre stays soft and fudgy like a brownie, and it sinks a little.

Cool completely, then sprinkle with shredded coconut, or powdered sugar, or leave it plain.