Tahini Swirl Chocolate Cake

148 cal, 25C/5F/4P/12S.

You can never have too many chocolate cake recipes, amirite?

This is my thing. Friday evening after Austen sleeps I like to walk into the kitchen and improvise. More often than not I end up with some sort of chocolate cake (well…) This cake was born one such Friday. I got so into it I was just placing seeds one by one (we all have our ways to meditate don’t we).

Anyway, a tahini and honey swirl AND sesame and chia seeds sprinkled? Oh my, she’s a looker! When you’re taking a bite that gooey layer on top is to die for. You get a burst of rich sweetness from it which is balanced by the slight bitterness from the dark cocoa cake underneath. OK I’m working myself up for baking this recipe again, so… I’ll jump right into it.

Cake:

  • 1 egg beaten (flax egg might work here for vegans, you might get less of a rise though)
  • 2 large ripe bananas mashed or 1 cup unsweetened applesauce* (about 240 g)
  • 1/4 cup any sugar (I use coconut sugar) (48 g)
  • 2 tbsp tahini** (28 g)
  • 1 tsp vanilla extract
  • 3/4 cup whole wheat pastry flour (or all purpose) (90 g)
  • 1/4 cup cocoa powder (24 g)
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Swirl:

  • 2 tbsp tahini (28 g)
  • 2 tbsp honey or maple syrup (42 g)
  • (optional) sprinkle of any seeds you want

Makes 9 slices. Preheat oven to 350F and line an 8×8 baking dish with parchment. In a small bowl mix together tahini and honey, set aside. Mash (or blend in a food processor which is my method of choice) the bananas with beaten egg, sugar, vanilla and tahini. Whisk together the flour, cocoa, baking soda, salt. Mix the two until just combined (do not overmix). Pour into the prepared pan, drizzle the topping on (thin it with 1 tsp water at a time if it’s too thick to drizzle, mine wasn’t) and swirl it around with a knife. Decorate with optional seeds if using. Bake for about 20 minutes until a knife inserted to the bottom comes out clean. Let the cake cool and slice into 9.

I hope you love this recipe as much as I did. It makes the perfect healthy and energizing addition to an afternoon tea/coffee. Tag me on instagram if you make this! ❤

(*) If using applesauce also increase the sugar by 1 tbsp for the same level of sweetness as bananas.

(**) If cannot/will not use tahini (I understand if you’re allergic to sesame but otherwise what is wrong with you LOL) you can sub sunbutter for a similar flavor. You can also sub any creamy nut/seed butter, the flavor will be different.

Author: Elif

Hi I'm Elif! I'm a mama, computer science PhD and Google engineer by day, food blogger by night. I love beautiful desserts that not only taste amazing, but also leave you feeling amazing. I use my math skills and interest in nutrition to carefully optimize my recipes to use simple, good-for-you ingredients and minimal amount of added sugar. I believe that healthy desserts can be simple. Recipes should not send you searching for rare ingredients, untested sweeteners or measuring ridiculous 1/2 tsp of butter. Here we use few ingredients, basic measuring cups, spoons, and simple fruit, veg, little sugar and syrup as sweeteners. Most recipes here use so little added sugar that they're good enough for toddlers. I also believe that you should be able to fit healthy sweets into your daily routine. No matter how much almond flour and coconut oil is in a healthy dessert recipe, there's no way I'm going to ingest a meal's worth of energy and a day's worth of total sugar from dessert alone. And that is the reason all my desserts have less than 200 cal per serving and are low-sugar. So now will you join us?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s