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Tahini Cake

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A slice of cake and a fit lifestyle are not mutually exclusive. This easy recipe from Eva Kosmas Flores, the Portland, Oregon-based author of First We Eat, contains healthy fats from coconut oil and tahini. The latter is also rich in vitamins B and C, potassium, and methionine, an essential amino acid that promotes tissue growth and repair.


  • 2 1/2 c. flour
  • 2 tsp. ground cinnamon
  • 2 tsp. baking powder
  • 1 tsp. all spice
  • 1/4 tsp salt
  • 1 c. tahini
  • 3/4 c. honey
  • 1/3 c. coconut oil, melted
  • 1 tsp. vanilla extract
  • 1 egg, at room temperature
  • 1 tbsp. lemon zest
  • 2/3 c. unsweetened almond milk, at roo temperature
  • 1 tbsp. powdered sugar


  1. Prehear the over to 375 degrees and grease an 8-inch pan with coconut oil.
  2. In a medium bowl, combine the flour, cinnamon, baking powder, allspice, and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the tahini, honey, coconut oil, and vanilla extract at medium-low speed until smooth. Add the egg and lemon zest and beat until combined.
  4. Add in half of the almond milk an mox at low speed until combined, then fold in half of the flour mixture and mix until nearly combined. Repeat again until a thick dough forms.
  5. Pour the dough into the cake pan and smooth it over with a spatula. Place the pan in the oven and bake until a toothpick inserted into the center comes out clean, about 40-45 minutes.
  6. Remove from the oven and place on a wire rack to cool.

See the instructional video here!

Recipe from Furthermore.

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