This Gluten-Free Vegan Tahini Frosted Chocolate Cake may just become your new favourite flavour combination.
For the cake, I used my go-to gluten-free, vegan and refined sugar free chocolate sponge recipe. Not only is it moist and fluffy and perfectly sweet, but also really easy to make, requiring just one bowl and familiar ingredients.
But the real star of the show is the gorgeous tahini buttercream frosting. I love using sweet potatoes to make a luxuriously rich, creamy and naturally sweet dairy-free buttercream. I’ve used this trick to make a chocolate buttercream and a peanut butter buttercream, so was keen to experiment with new flavours.
Tahini may sound strange in a sweet recipe, but the nutty sweetness of the sesame works so well to balance the earthy flavour of the chocolate.
I’ve already used black sesame in a lot of sweet treats, for example:
But I hadn’t made many white sesame desserts, so I knew a tahini frosted chocolate cake was a good way to get started!
The buttercream is so easy to make, and once you add the tahini, vanilla and your sweetener of choice you honestly can’t taste the sweet potato at all. It’s really fun to try to get people to guess what the secret ingredient is!
I absolutely love the combination of the rich, chocolatey flavours of the cake with the nutty, halva-like tahini buttercream frosting, and I hope you will too!
For more sponge cakes, check out my:
- Red Velvet Cake
- Matcha Strawberry Sponge Layer Cake
- Tropical Carrot Cake
- Lemon Blueberry Cake
- Cherry Bakewell Cake
- Chocolate Sponge Layer Cake
- Black Forest Cake
- Peanut Butter Chocolate Cake
- Coffee Walnut Cake
- Strawberry Sponge Layer Cake
- Lemon Drizzle Cake
For more delicious chocolate treats, you might like my:
- Chocolate Date Caramels
- Cashew Chocolate Truffles
- Peanut Butter Salted Caramel Chocolate Bars
- Hazelnut Chocolate Truffles
- Chocolate Sweet Potato Fudge
- Dark Chocolate Amaretto Prunes
- Chocolate Hazelnut Cake
- Strawberry Chocolate Truffles
- Chocolate Truffle Cake
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Tahini Frosted Chocolate Cake made using sweet potato tahini buttercream.
- 8 tablespoons coconut oil (or sub olive or vegetable oil)
- 230 ml (1 cup) milk, any kind
- 1 tablespoon vinegar (ensure gluten-free if necessary)
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- 150 g (1 1/4 cup) ground almonds
- 150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda
- 2 tablespoons cocoa powder
- 2 medium-sized sweet potatoes
- 1 tablespoon tahini
- 3 tablespoons maple syrup, to taste (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Cacao nibs
- Freeze-dried raspberries
Preheat oven to 180 degrees (350 degrees)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder, bicarbonate of soda and cocoa powder
Mix well, adding a tiny splash more milk if it’s looking too dry
Transfer the mixture into a greased baking tin lined with baking paper (either a round tin or a square tin is fine)
Bake in oven for around 30 minutes until risen slightly and an inserted skewer comes out clean
Once out the oven, transfer the cake onto a wired rack and leave to cool completely before applying the frosting
Cook sweet potatoes by boiling, steaming or roasting them until very soft and tender
Discard any skins, and add to a food processor or blender along with all other ingredients
Whizz until completely smooth
Taste and adjust ingredients as necessary – add more maple syrup for sweetness, more tahini etc
Leave to cool before using to frost the cake
Once the cake is completely cool, spread the buttercream evenly over the top
Scatter over cacao nibs and freeze-dried raspberries if desired
Tastes best on the day it's made, but keeps covered in the fridge for up to a few days
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