An easy, fasting-friendly cake with walnuts. The tahini gives the cake a rich texture and a distinctive flavour. Enjoy!
Vegan Walnut Cake with Tahini
Ingredients
For a 20cm round cake tin (8 servings)
Instructions
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In a deep bowl, mix the tahini, water, and icing sugar thoroughly with a spoon.
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In another bowl, mix the cocoa, flour, and baking powder.
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Gradually add the flour mix to the tahini and sugar mix. Continue stirring until a smooth, runny batter forms.
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Finally, add the salt, cinnamon, and 125 g of walnuts, stirring to combine.
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Preheat the oven to 180°C (static). Grease a 20-cm springform tin and sprinkle with granulated sugar.
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Fill the tin with the mixture. Sprinkle with the remaining coarsely chopped walnuts.
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Bake for 30 minutes. Lower the temperature to 170°C and continue baking for another 20–30 minutes.
Test by inserting a knife or skewer into the center of the cake. If the blade does not come out clean, continue baking for a little longer. -
Allow the cake to cool. Serve in slices.