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Chocolate tahini cake with a raspberry sauce


Chocolate Tahini Cake

So, I fell in love with the combination of chocolate and tahini when I had the chocolate tahini bites at Gail’s bakery.


I wanted to make a healthier version which was still moist and crumbly, and I believe that I’ve managed to do that.

The raspberry sauce cuts through the richness of the tahini and chocolate flavours.


This can be served hot by reheating a slice in the microwave or cold with plant based vanilla ice cream (if you are after a treat) or with plant-based cream or plant based Greek style yoghurt.


To store the cake, keep in an airtight container at room temperature.


Dry Ingredients for the cake

1 and a ½ cups wholewheat flour

½ cup cocoa powder (unsweetened)

1 tsp bicarbonate soda (baking soda)

½ tsp baking powder

¼ tsp salt


Wet ingredients for the cake

¾ cup pure maple syrup or date syrup

½ cup unsweetened apple sauce

½ cup tahini

1 cup plant-based milk.

1 tsp vanilla extract

½ cup boiling water


Raspberry sauce ingredients

500 grams of fresh or frozen raspberries

4 tsp stevia or maple/date syrup

300ml water


Method

  1. Preheat your oven to 175C (350F) and spray an 8-inch round cake tin with extra virgin olive oil or line the bottom and sides with baking paper if completely avoiding oil

  2. In a large mixing bowl, mix all the dry ingredients together

  3. In another bowl, mix all the wet ingredients together

  4. Slowly add the wet ingredients into the dry ingredients and gently mix until equally combined (do not overmix)

  5. Add the boiling water and gently mix

  6. Pour all the ingredients into the cake tin and cook in the oven for 40-45 minutes- until the cake is cooked through (not wobbly or wet)- you can check this by pushing a fork through the centre of the cake. Your oven may take less time so check at 35 minutes to see if it’s done.

  7. Allow the cake to cool completely on top of a wire rack

  8. In a saucepan, mix the raspberries, water and stevia/maple syrup or date syrup and heat for 15 minutes or until the raspberries have softened completely and the sauce is thickened

  9. Once cooled, run the raspberry mixture through a sieve and collect the liquid that comes though and separate it from the pulp. It should resemble a thick sauce (Use the pulp later to put into porridge or smoothies and can be frozen for later use) You may wish to reheat the sauce to thicken if its too thin after sieving.

  10. Allow the raspberry sauce to cool and glaze over the cake. Serve as outlined above. Enjoy!

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