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Chocolate Tahini Cake Dairy Free

Chocolate Tahini Layer Cake (Dairy Free)

Angelina
Chocolate Tahini Layer Cake - three rich layers of moist chocolate cake layered with tahini buttercream and topped with chocolate tahini frosting.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Servings 10 -12 servings

Ingredients 

  • 1 cup sugar
  • 3/4 cup coconut sugar or regular sugar
  • 1 3/4 cups whole wheat pastry flour or all purpose flour
  • 1 cup cocoa powder
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 eggs
  • 1 cup coconut milk
  • 1 tbsp vanilla
  • 1/2 cup tahini
  • 1/4 cup oil canola or coconut
  • 3/4 cup boiling water
  • 1 tbsp instant coffee

Tahini Buttercream

Instructions 

  • Preheat oven to 350° F. Grease 3 6-inch round cake pans or 2 8-inch cake pans. Set aside.
  • In a large bowl, whisk sugars, flour, cocoa, salt, baking powder and baking soda.
  • In a separate bowl, whisk eggs, coconut milk, vanilla, oil, and tahini until smooth. Add wet ingredients to flour mixture, mixing until just combined. Whisk in boiling water and instant coffee.
  • Divide batter into prepared cake pans and bake 25-28 minutes (35-40 minutes for 8-inch cakes), or until a toothpick inserted into the middle comes out clean.
  • Remove from oven and cool for 5 minutes. Remove from pan and cool completely on cooling racks.
  • To make the filling, beat buttery sticks (or real butter) on medium speed until light and fluffy, about 5 minutes. Add tahini and mix until combined. Add powdered sugar and vanilla, beating until smooth and fluffy.
  • Reserve 1/3 of the frosting for the filling. Mix in cocoa powder to the remaining frosting.
  • To assemble the cake, place one layer on a cake stand. Spread half of the filling and top with second layer. Repeat and top with final layer. Use the chocolate frosting to cover the cake.
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