A decadent cake, but made with healthier ingredients. This vegan chocolate tahini bundt cake is lovely and moist – the perfect winter treat!
I have been given the label of the tahini queen in the past based on how often I use tahini in my recipes. I won’t lie, I do like that tile 😅 I’m on a mission to keep hold of it by making even more tahini recipes! Here are some of my favourite recipes I’ve made so far that hero tahini:
- Chocolate Fudge Tahini Cookies
- Healthier Vegan Pistachio Halva
- Chocolate Covered Tahini Cookies
- Chocolate Fudge Oat Bars
- Vegan Tahini Brownies
Psssst…I also have many more!
A few years ago no one was using tahini in sweet recipes. Some had never even heard of it before. I still get questions every time I post a tahini recipe asking what it is and where you can get hold of it.
Tahini is probably best known as one of the main ingredients in hummus, but also in tahini sauce. Bar those two recipes, many are clueless as how to use a leftover jar of tahini. I prefer using tahini in sweet recipes. It’s like the a Middle Eastern version of peanut butter. I think many would agree that peanut butter works best in sweet recipes, and tahini is no different.
What you will need to make this vegan chocolate tahini bundt cake:
Tahini – is the star of the show. The way I like to explain it for those not familiar with it – it’s like peanut butter, but made with sesames instead of peanuts. Basically a sesame butter of blended sesame seeds. The taste is similar to sunflower seed butter, but nicer in my opinion. Runny tahini works best. The kind you find in Asian/Middle Eastern shops, the world food isle of major supermarkets or online
Spelt flour – I used wholemeal spelt flour as a healthier alternative to white flour. You can use plain white flour if you prefer. You can also use ground oats instead.
Cocoa – baking dark cocoa powder works best as it adds an intense flavour and it has no added sweeteners.
Ground almonds – this helps add a bit more moisture without having to use too much oil
Cardamom – my favourite spice – one that goes perfectly with tahini. Like cinnamon, cardamom works in desserts to enhance the sweetness whilst adding a bit of warmth and depth to the flavour. It can be overpowering when overused. A little goes a long way!
Flaxseed – mixed with water, ground flaxseed creates an egg like binder to help everything stick together as it bakes in the oven. You can use 2 regular medium sized eggs as a substitute.
Maple syrup and brown sugar – to sweeten. You can use any liquid sweetener in place of the maple and any granulated sugar instead of the brown sugar.
Coconut oil – I’m only using 3 tbsp for the whole recipe as the extra moistness comes from the tahini, ground almonds, milk and maple syrup.
Milk of choice – I usually use oat or almond milk, but any milk will work (dairy or non-dairy).
What you will need for the tahini glaze:
This is completely optional, but recommended for an extra hit of tahini yumminess. You’ll only need 3 ingredients, which are:
Tahini – again, runny tahini works best to give a more pourable/spreadable texture.
Maple syrup – just 1 tbsp to sweeten.
Salt – adding a small pinch gives this glaze salted caramel vibes. Who doesn’t love a bit of salted caramel, right?
Vegan Chocolate Tahini Bundt Cake
- 180g wholemeal spelt flour*
- 50g cocoa powder
- 100g ground almonds
- 65g brown sugar or granulated sugar of choice
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cardamom powder
- 2 tbsp ground flaxseed**
- 5 tbsp water
- 80ml tahini
- 80ml maple syrup or liquid sweetener of choice
- 235ml almond milk or milk of choice
- 3 tbsp coconut oil melted
- 60ml tahini
- 1 tbsp maple syrup
- Preheat oven to 180C/160C fan/350F.
- Mix the ground flaxseed and water in a small bowl and leave for 10 minutes to set.
- Mix the flour, cocoa, almonds, sugar, baking powder, salt and cardamom in a large bowl.
- In a separate bowl, mix the tahini, maple syrup, milk, coconut oil and set flax mixture.
- Add the wet mixture into the bowl of dry ingredients and mix until you have a smooth batter.
- Transfer into a lightly oiled bundt tin and bake for 35-40 minutes.
- Allow to cool completely before glazing.
- Mix the glaze ingredients in a bowl and smooth over the top of the cooled cake.
What size bundt tin please?
Hi Kimberley 🙂 I used a 22 cm (8.6 inch) bundt cake tin.
Hi!! Love your recipes 🥰
Wondering what a good substitute is for coconut oil?
Thank you Diane 🥰 any kind of oil will work 🙂
Hi! If I wanted to substitute the maple syrup for white sugar, should I use the same quantity? and should I add some liquid to balance it out?
Hi Alice 🙂 Yes you’ll need to use the same quantity of granulated sugar. 80ml of liquid sweetener = 5 tbsp (1/3 cup) of granulated sugar. You will also need to add another 80ml of liquid to make up for it as you mentioned. You can add more milk or even water. Let me know how you get on 🙂
I love making desserts with tahini so much so that I haven’t tried making hummus with it. 😂 Lol
Trying it in cupcake form hope it turns out well….🤞🏻
You will need to reduce the baking time – let me know how they turn out 😀 x
It was great l and my daughter love this kind a lot I was surprised how the flaxseed works instead of eggs it satisfies the need for chocolate
I’m so glad you and your daughter enjoyed it Mona 😀 Thank you for your feedback xx
Me and my daughter loves chocolate cake. So I will definitely try this recipe .
Hi Meghan 🙂 Chocolate cake is the best! Let me know what you and your daughter think once you’ve tried it 😀