Chocolate Tahini Swirl Cake
Servings: 9 slices
Calories: 149kcal
Ingredients
Cake batter
- 1 egg beaten sub egg replacer
- 2 ripe bananas mashed (about 240 g) sub applesauce
- 1/4 cup sugar (48 g) additional sweetener for a very sweet cake
- 2 tbsp tahini or other nut/seed butter (28 g) you can sub any oil
- 1 tsp vanilla extract
- 3/4 cup flour (90 g) gf all purpose if desired
- 1/4 cup cocoa powder (24 g)
- 1/2 tsp baking soda
- 1/4 tsp salt
Topping / swirl
- 2 tbsp tahini or other nut/seed butter (28 g)
- 2 tbsp maple syrup (42 g) sub honey / other syrup
- 1-2 tsp water to thin I didn't need this
- (optional) sprinkle of any seeds you want
Instructions
- Preheat oven to 350F and line an 8x8 baking dish with parchment.
- In a bowl mix together tahini and honey, add enough water to make it drizzle, set aside.
- Mash the bananas with beaten egg, sugar, vanilla and tahini (or blend all in a food processor, which is my method of choice).
- 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 and swirl it around with a knife. Decorate with optional seeds if using.
- Bake 20-25 minutes until a knife inserted to the bottom comes out clean.
- Let the cake cool and slice into 9. Enjoy! Keep leftovers refrigerated or freeze!
Notes
- If you freeze slices, thaw in the fridge overnight. It makes for a really yummy breakfast!
Nutrition
Calories: 149kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 137mg | Potassium: 190mg | Fiber: 2g | Sugar: 12g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg