Tahini milk-free cake
- 4 eggs
- 200 g sugar
- 100 g tahini (sesame paste)
- 150 g almond milk (or any vegan you prefer)
- 250 g all-purpose flour (gluten-free)
- 2 teaspoons baking powder
- 80 g chocolate sprinkles
A quick cake without milk and with all tahini’s nutrients.
It is made very quick and eaten even quicker and delightfully.
We can make it using just a bowl and a fork!
It reminds of a classic chocolate log due to chocolate sprinkles it contains.
Preheat oven to 160C degrees.
Line a rectangular cake pan with parchment paper.
In a bowl, add the eggs and sugar.
Stir for a while to homogenise.
We can do this either in the mixer or with a simple stirrer.
Add the tahini and then the almond milk.
Combine the baking powder with flour and add to the mixture.
Finally, add the chocolate sprinkles and, after stirring for a while, spread the mixture in the cake pan.
Bake for 60 minutes at 160C degrees and let it cool.
It is ideal for our children’s school meal but also for our afternoon cravings, but caution because it is quite nutritious.
If we make it into individual cake pans, we can decorate it by whisking a little cream cheese with a minimum of sugar (1 tablespoon) and decorating with chocolate sprinkles.
It is easy to offer it at a kids party (as shown in the photo) where I have added food coloring paste to the cream cheese for a larger color variety.
Nutritional information per 100 g
Energy / calories: 295.25 kcal
Proteins: 5.15 g
Carbohydrates: 47.61 g
Fat: 9.66 g