Tahini Raspberry Cake
A scrumptious sweet tea / coffee cake with a rich tahini flavor and tart gooey raspberries. This gluten-free vegan cake is oil-free and refined sugar-free, and has a lovely crumb and texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 5 slices
- Category: Cake
- Method: Baked
- Cuisine: Vegan
- Diet: Gluten Free
Ingredients
Liquid Cake:
- 2 tbsp unsweetened vanilla almond milk*
- 1 1/2 tsp apple cider vinegar
- 1/2 cup maple syrup
- 1 tsp pure vanilla extract
- 1/4 tsp pure almond extract**
Dry Cake:
- 6 tbsp white rice flour
- 1/4 cup tapioca starch
- 3 tbsp sweet sticky rice flour/glutinous rice flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
"Butter" Mixture:
- 1/4 cup tahini***
- 1/4 cup boiling water
Fold-Ins
- 3/4 cup fresh raspberries
Instructions
- Pre-heat the oven to 350F. Line an 8x4" loaf pan with parchment paper. Set aside.
- In a small bowl combine the almond milk with vinegar and set aside, allowing it to curdle a little while working on next step.
- Combine all dry ingredients in a large mixing bow. Add in all liquid cake ingredients, including the almond vinegar mixture, and stir everything thoroughly to combine.
- In a separate bowl combine the tahini with the boiled water and stir to thin out and dissolve the tahini. Add this to the cake batter and mix everything to combine.
- Fold in the fresh raspberries.
- Pour the batter into prepared pan.
- Bake in a preheated oven for approximately 50 mins (until the top is nicely golden and a skewer inserted in the center of the cake comes out completely dry). Remove from oven and cool on a cooling rack. Enjoy!****
Notes
* Feel free to use a nut-free plant milk alternative, such as soy milk or oat milk, etc.
** For a nut-free version, omit almond extract and use a bit more vanilla extract instead. Also note: I use Simply Organics almond extract which is less mild in flavor compared to many other brands -- if the brand you use is very potent, you might want to use less of it.
*** The tahini I used here is sesame paste. I used an organic version of the Nuts to You Nut Butter brand. Just noting it down as it's a different consistency from the runny Middle-Eastern type of tahini.
****Store leftovers in the fridge. This cake freezes relatively well, though best served fresh for an occasion.
Find it online: https://www.unconventionalbaker.com/tahini-raspberry-cake/