Vegan Tahini & Cardamom Olive Oil Cake W/ Mocha Sauce

Welcome back to my kitchen!

I'm thrilled to share a recipe that's been a hit amongst my loved ones. This cake boasts a sticky, almost halva like, crumb infused with the rich, nutty flavour of tahini, while the cardamom adds a lovely warmth. To top it off, the mocha sauce brings a depth of bitterness that perfectly complements the cake's sweetness. Whether you're vegan or simply love experimenting with new flavours, this cake is sure to impress!

So let's get started!

Makes: 1 8-inch cake -Prep time: 15 min -Cook time: 40 minutes - Serves: 12

Equipment

20 cm (8'') spring form pan

Baking tray

Large bowl

Small microwave safe jug / bowl

Whisk

Spatula

Small saucepan  

Kitchen scales

Ingredients

Cake

200g granulated sugar* (see notes)

1 1/2 tsp ground cardamom, I toasted and ground my own

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

220g plain flour 

150g almond meal

4g salt

12g baking powder

6g baking soda

110g extra virgin olive oil, or other neutral oil

80g hulled tahini spread

170g dairy free milk, I use oat

60g strong brewed coffee (I use 28 g grounds 250 g water - french press)

20g apple cider vinegar

Ganache

65g cocoa powder

70g granulated sugar

20g corn starch

2g salt

180g dairy free milk, I use oat

120g strong brewed coffee, leftover from cake

35g vegan butter, softened

Method

Preheat oven to 190c. Line a 20 cm spring form pan and place on a lined baking tray, set aside.

In a large bowl combine 200g sugar, 1 tsp cardamom, 1/2 tsp nutmeg, 1/2 tsp cinnamon, 220g flour, 150g almond meal, 4g salt, 12g baking powder and 6g baking soda, whisk together, In a microwave safe jug add 80g tahini and 170g milk, heat until milk is steaming, mix and make sure the tahini is fully incorporated, add 110g extra virgin olive oil, 60g strong coffee and 20g vinegar, whisk and pour into flour, mix well making sure to scrape down the bowl, pour into prepared tin. Bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean. This cake is best the next day, so let sit overnight either at room temp or in the fridge.

In a small saucepan combine 65g cocoa powder, 70g sugar, 20g corn starch and 2g salt, whisk to combine, slowly add a small amount of the 180g milk to form a paste. Gradually add the remaining milk and 120g coffee, whisking continuously. Place the pan over medium-low heat and continue to whisk for 3-4 minutes until the mixture thickens. Like a drinking chocolate. Remove from heat and whisk in 35g butter until fully incorporated. Drizzle over slices of cake just before serving,

Notes

Sugar: Make sure that your sugar is vegan, as some are processed with bone char to brighten and whiten the sugar. Also the sauce is more bitter sweet than sweet, so if want to sweeten it up a bit more, increase the sugar by 25g.

I hope you enjoy it as much as I do, and if you give it a try, let me know how it turns out! Your feedback means the world to me. Happy baking!

Much love,