Vegan olive oil & tahini Chocolate Cake
A healthier, and very easy vegan chocolate cake. Olive oil and tahini lend a nutty and fruity aroma and compliment its chocolate taste.
Servings: 8 -10
Calories: 385kcal
Ingredients
- 2 cups (280 grams) all purpose flour (measure unsifted)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
- ¼ cup (60 grams) tahini
- ¼ cup (55 grams) olive oil
- 1 cup (250 grams) water (or orange juice)
- 2 tablespoons brandy/cognac
- 2 tablespoons lemon juice
- 2 teaspoons vanilla
- ½ cup (50 grams) dutch processed cocoa
- 3 oz (80 grams) chopped dark chocolate, 55% cocoa, no-milk
- 1 ⅓ cups (280 grams) sugar
- One loaf pan approximately 10 x 4 inch (25cm x 11cm)
Instructions
- Preheat your oven to 350°F (175°C) and oil and flour (or line with baking paper) your baking pan.
- In a medium pot over low heat, warm tahini, olive oil, cocoa and chocolate, stirring constantly until chocolate is melted. Remove from heat and add the water, sugar, brandy, lemon juice, and vanilla. Stir to combine.
- Mix the flour with the baking powder and baking soda and add them to the chocolate mixture. Stir until just combined and pour mixture into the loaf pan.
- Bake for approximately 45 minutes or until a cake tester inserted in the middle of the cake comes out clean. Let it cool in the pan for 10 minutes and invert onto a rack to cool completely.
- Eat!
Nutrition
Calories: 385kcal
