Vegan Chocolate Tahini Cake

INGREDIENTS

CAKE

4 Tbsp All-Purpose Flour

2 Tbsp Whole-Wheat Flour

8-1/2 tsp Flaxseed, Ground

½ tsp Baking Powder

2 Tbsp Cocoa Powder

½ tsp Baking Soda

1/3 Cup Cane Sugar

1 pinch Salt

2 Tbsp Canola Oil

2 Tbsp Applesauce

¾ tsp Vanilla Extract

1 Tbsp Brewed Coffee, Regular

3 Tbsp Water

1 Tbsp Almond Milk

¾ tsp Cider Vinegar

ROASTED SESAME TUILES

1 Tbsp Vegan Butter

2 Tbsp Cane Sugar

2 Tbsp Brown Sugar

2 Tbsp All-Purpose Flour

4 tsp Orange Juice

2-1/4 tsp Sesame Seeds, Toasted

VEGAN TAHINI BUTTERCREAM

8 Tbsp Vegan Butter

12 Tbsp Powdered Sugar

1 Tbsp Tahini

¼ tsp Vanilla Extract

INSTRUCTIONS

To Make the Cake:

1. Preheat oven to 325˚ F.

2. Combine all dry ingredients in a bowl and mix together. Then combine all

wet ingredients in a separate bowl. Mix together wet and dry ingredients.

3. Using a lightly oiled silicone muffin mold on a sheet pan, distribute the cake

batter between 6 muffin cups. Bake in the oven for 20-25 minutes until done.

4. Remove from the oven and allow to cool.

To Make the Roasted Sesame Tuiles:

1. Place the butter in the bowl of your stand mixer and using the paddle attachment, whip until fluffy. With the mixer on low speed, slowly add in both sugars, flour, and orange juice.

2. Mixture will look broken, but that's ok. Lastly mix in toasted sesame seeds then place into the fridge for at least 4 hours.

3. Preheat oven to 325˚ F.

4. Line a sheet pan with a silicone mat or parchment paper, then add the tuile mixture. Spread it out into an even layer.

5. Bake for 14-18 minutes, or until completely golden brown. Allow to cool completely before breaking into pieces.

To Make the Vegan Tahini Buttercream:

1. Place all ingredients into the bowl of your stand mixer and mix until fluffy, using the whip attachment.

When ready to serve, garnish each cake with vegan tahini buttercream and a

roasted sesame tuile.