Vegan Tahini Coffee Cake

Step 1/5

• 6¼ g flaxseeds (ground)
• 31¼ ml water
• 25 g tahini
• 12½ g sesame oil

• 2 bowls
• baking pan (11 in.)

In a bowl, add the ground flaxseed and water. Smooth the tahini in a small bowl, then stir in the sesame oil. Heat the oven to 200 C. Lightly grease and flour a 25-28 cm cake pan.

Step 2/5

• 25 g sugar
• 12½ g molasses
• 18¾ g espresso
• 12½ ml vinegar
• ⅛ tsp salt
• ¼ tsp coffee extract
• ⅛ tsp ground cinnamon
• 6¼ g soft caramels

• whisk

Add the sugar, molasses, caramel, espresso, vinegar, salt, coffee extract, cinnamon, and tahini mixture to the flax-eggs. Whisk vigorously until finely blended.

Step 3/5

• 62½ g flour
• ¼ tsp baking powder
• ¼ tsp baking soda
• 12½ g bittersweet chocolate chips

• sieve
• spatula

Sift in the flour and both baking agents. Fold in the chocolate chips. Transfer to the baking pan and level the surface. Bake for 30-35 min. until a toothpick inserted into the center comes out clean.

Step 4/5

Remove from the oven and let cool. If using a patterned pan, be careful so the un-molding process won’t tear the cake apart.

Step 5/5

• wire rack

When cool enough to handle, turn the cake out onto a wire rack until completely cold. It does not need anything to add, but if desired, feel free to dust with some icing sugar, cocoa powder or even instant coffee powder. Enjoy!

Enjoy your meal!