Chocolate & Tahini Cake

Date:

19 January 2024

Category:

Dairy Free

Gluten Free

Nut Free

Vegan

Difficulty:

Easy

Servings:

I’ve created this Chocolate & Tahini Cake using select ingredients from Suma Wholefoods, and I have to say, it is one of the best cakes I’ve made, full of my favourite warming spiced flavours .

I love using Suma Wholefoods’ high-quality products, as it means that every slice is not only delicious but also made with the best organic and ethically sourced ingredients.

What I also love about Suma is that they are a little bit different as a company, as they are a worker co-op so everyone who works there also runs the business and all their decisions are made together. Everyone, regardless of their role, gets paid the same and all of their ingredients are responsibly sourced and are all ethical, cruelty-free, sustainable, organic, natural or fair trade. How good is that!

This recipe combines the richness of chocolate with the nutty, subtle taste of tahini, creating a dessert that’s quite decadent! Especially with the mouth-watering frosting on top and the crunch you get from those yummy cacao nibs.

This cake is perfect for a special occasion, a cosy gathering or a quiet afternoon treat with a cup of tea, and it showcases the best of what Suma Wholefoods brings to our kitchens. I hope you enjoy!

Ingredients

For the Cake:

1 carrot, sliced and boiled until soft
200g almond flour
140g Gluten-free flour
60g cacao powder
250ml plant milk
100g coconut sugar
100g Suma coconut blossom syrup
125ml Suma coconut oil, melted
1 tsp ground cinnamon
½ tsp Suma baking powder
½ tsp Suma bicarbonate of soda
½ tsp ground cloves
1 tsp ground cardamom
1 tsp vanilla powder
Pinch of salt

For the Chocolate Tahini Frosting:

2 tbsp Suma dark tahini
1 tin Suma coconut cream
3-4 tbsp Suma coconut blossom syrup
2 tbsp cacao powder

For the Topping:

Handful of Suma cacao nibs

Directions

Preheat the oven to 180ºC and line a cake tin with greaseproof paper.
Add all the cake ingredients to a blender and blend together until you have a lovely smooth mixture.Pour into the lined cake tin and bake in the oven for approximately 40 minutes.
When ready, the cake should feel firm and a toothpick inserted into the center of the cake should come out clean. Once out of the oven, let the cake cool a little, then turn it out of the tin and let it cool completely on a wire rack for a few hours, or overnight.
Meanwhile, add the frosting ingredients into a mixing bowl and whisk to combine. You can make this ahead of time and keep it in the fridge overnight.
Place the cooled cake onto a cake stand, then spread the frosting on top of the cake and smooth to cover.
Top with some Suma cacao nibs and enjoy!
Keep the cake in a covered airtight container in the fridge. Note that it will not last long!