17 Apr Dark Chocolate & Tahini Swirl Cake

This Mother’s Day, appreciate a nurturer in your life with a delicious homemade bake. Our Dark Chocolate & Tahini Swirl Cake combines rich, velvety chocolate with a creamy tahini twist, creating a truly indulgent yet guilt-free treat. Whether you’re celebrating with afternoon tea or enjoying it as a decadent dessert after lunch, this cake is sure to make her day extra special!

Ingredients

For the Cake:

• 200g dark chocolate (70% cocoa), broken into pieces
• 1/2 cup FtN tahini
• 3/4 cup coconut sugar (or any sweetener of choice)
• 1/2 cup olive oil (or another neutral oil)
• 3 large free-range eggs
• 1 tsp vanilla extract
• 1 1/2 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut milk (or dairy of choice)

For the Tahini Swirl:

• 1/4 cup tahini
• 2 tbsp maple syrup (or sweetener of choice)
• A pinch of salt

Method

Prepare the Cake:

1. Preheat the oven to 180°C and grease and line a 20 cm round cake pan with parchment paper.
2. Place the dark chocolate in a heatproof bowl and melt it over a pot of simmering water (double boiler method) or in the microwave in 30-second bursts, stirring in between until smooth. Set aside to cool slightly.
3. In a separate bowl, whisk together the coconut sugar, olive oil, eggs, and vanilla extract until smooth.
4. Add the melted chocolate, almond flour, baking soda, and salt to the wet mixture. Stir in the coconut milk until fully combined, making sure the batter is smooth and lump-free.
5. Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Prepare the Tahini Swirl:

1. In a small bowl, mix the tahini, maple syrup, and a pinch of salt until smooth. If it’s too thick, you can add a teaspoon of warm water to loosen it up.
2. Drop spoonfuls of the tahini mixture over the cake batter, and then use a skewer or knife to swirl it gently through the batter, creating a beautiful marbled effect.

Bake the cake:

In the preheated oven for 25-30 minutes, or until a toothpick inserted into the centre comes out clean (a few moist crumbs are okay). Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To Serve:

Once cooled, slice the cake and top it with a drizzle of extra tahini, a pinch of sea salt, and a handful of fresh berries. For an extra indulgence, add a dollop of whipped coconut cream or a scoop of vanilla ice cream!