Prepare to revolutionize your dessert game with a cake so rich, so moist, and so incredibly delicious that you won't believe it's completely vegan! This Chocolate Tahini Bundt Cake is about to become your new obsession - a perfect blend of deep chocolate flavor and nutty tahini that will make your taste buds dance with joy. Whether you're a committed vegan, a curious foodie, or just someone who loves an extraordinary dessert, this recipe is guaranteed to become your go-to showstopper that'll have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup cocoa powder
- 1 cup coconut sugar
- 1/2 cup tahini
- 1 cup almond milk
- 1/4 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with vegetable oil or vegan butter, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This will help remove any lumps and ensure even distribution of dry ingredients.
- In a separate medium bowl, whisk together the coconut sugar, tahini, almond milk, vegetable oil, and apple cider vinegar until smooth and well combined. The mixture should have a consistent, creamy texture.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula. Mix until just combined, being careful not to overmix. Some small lumps are okay and will help maintain the cake's tender texture.
- Pour the batter into the prepared bundt pan, using a spatula to spread it evenly and tap the pan gently on the counter to release any air bubbles.
- Place the bundt pan in the preheated oven and bake for 45-50 minutes. To check for doneness, insert a toothpick or cake tester into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes. This allows the cake to set and makes removal easier.
- Carefully invert the cake onto a wire cooling rack. If the cake doesn't release immediately, gently run a butter knife around the edges to help it come out.
- Allow the cake to cool completely before serving or adding any optional toppings like a tahini glaze or dusting of powdered sugar.
Tips
- Grease your bundt pan meticulously - those intricate pan designs can be tricky for cake release!
- Don't overmix the batter; gentle folding maintains the cake's tender crumb.
- Use room temperature ingredients for smoother mixing and better cake texture.
- Let the cake cool completely before removing from the pan to prevent breaking.
- For extra moisture, you can brush the cooled cake with a light tahini glaze or sprinkle with powdered sugar.
- Store the cake in an airtight container at room temperature for up to 3-4 days to maintain its incredible softness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 6g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 0mg
