sesame cake (vegan)

27th January 2021

“This cake gets a double dose of sesame, with tahini and sesame seeds in the batter and lots of crunchy sesame seeds to coat the pan, too” – Yossy Arefi. 

It’s simple to make as it only uses one bowl. To ensure even mixing, use the edge of a whisk to scrape the bottom and sides of the bowl. For best results, make sure you use a traditional brand of tahini that is runny and smooth. I like baking this in an 8-inch square pan to be cut into tidy squares for gifting to friends.

~ holy basil

~ holy Brahmin cow

~ frangipani tree

~ offerings

sesame cake

Preparation 15 minutes

Baking 35 – 40 minutes

Serves 10 – 12

Recipe slightly adapted from Snacking Cakes by Yossy Arefi.

ingredients

6 Tbsp/50g sesame seeds (a combination of black and white is nice) – divided

3 Tbsp/22g ground flaxseed

¾ cup/170g oat/almond milk

¾ cup/150g plus 1 Tbsp light brown/blond sugar – divided

½ cup/120g smooth runny tahini, well stirred

¼ cup/50g neutral oil, like canola or grapeseed

1 tsp vanilla extract

¾ tsp fine rock salt

1¼ cups/160g all-purpose flour

1½ tsp baking powder

¼ tsp baking soda

½ tsp cardamom powder (freshly ground)

dried rose petals (optional)

preparation

1.  Preheat the oven to 180C/350F. Oil a sheet of parchment paper and line it in an 8-inch square baking pan, then sprinkle 2 tablespoons sesame seeds on the bottom and 1-inch up the sides.

2. In a large bowl, whisk together the flaxseeds and milk, allow to sit for 10 minutes, then add the sugar, tahini, oil, vanilla, and salt. Whisk until smooth.

3. Add the flour, 3 Tbsp of the sesame seeds, baking powder, baking soda and cardamom. Whisk until well combined and smooth.

4. Pour the batter into the lined pan, tap gently on the counter to release any air bubbles, and smooth the top. Sprinkle the remaining sugar and sesame seeds on top.

5. Bake until golden, and a tester comes out clean, 35 – 40 minutes. Allow to cool for 15 minutes before removing from the pan. Allow to cool completely before serving, otherwise, it may crumble. It’s optional to sprinkle with rose petals when serving.

flavour variations

peach and raspberry sesame cake: Slice 1 small pitted peach over the top, scatter ½ cup/70g fresh raspberries over the top, then sprinkle with sugar and sesame seeds.

chocolate and sesame cake: Fold ½ cup/85g chopped chocolate/carob into the batter.

use another pan

loaf: Bake in a 9 x 5-inch loaf pan. (45 mins)

round: Bake in a 9-inch round pan. (35 – 40 mins)

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3 comments

  • Merlin

    These came out really good! We all enjoyed them – it’s one of my favorite recipes now.
    Thank you so much for sharing these awesome recipes!

  • laura roll

    This has been a huge hit with friends and family! I have made a few variations as well… one with chopped dates on top the other combining the flavors of another wonderful Stacey cake: candied ginger and fresh pear on top. The latter is in the oven now, I will let you know how it turns out 🙂

    I am wondering if I can omit the parchment paper.. I seem to wrestle with it to get it to
    smooth out to all sides of the pan. Could I simply oil and sesame seed the glass pan? thank you Stacey!

    • Stacey Fisher

      Hello Dear Laura, So glad it has been such a success! I loved the combinations..candied ginger and pear. Yum! Yes, by all means, omit the parchment paper. Just make sure to grease the pan well. It would probably give the exterior a crunchy edge. x

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