Chocolate & Tahini Brownie Cake
About
Prep Time:
15 minutes
cook time:
35 minutes
serves:
8
This recipe sits within A Middle Eastern Spread menu from The Dinner Party Guide — designed so every dish works together. This menu is fully vegan.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
Explore the full guide here.
ingredients:
1 cup all purpose flour
¾ cup cocoa powder
1 cup caster sugar
½ cup brown sugar
1 tsp baking soda
pinch of salt
½ cup vegetable oil
1 cup almond milk (or other plant milk)
1 tbsp apple cider vinegar
1 tsp vanilla extract
½ cup tahini (plus extra for swirling)
100g vegan dark chocolate, chopped
Whipping oat milk or plant cream
Maple syrup
Preparation:
Preheat oven to 175°C. Line and grease a 20cm square cake tin
In a large bowl, sift together flour, cocoa powder, baking soda, salt, and sugars
In another bowl, whisk almond milk, oil, vinegar, and vanilla. Pour into dry ingredients, mixing gently
Fold in chopped chocolate and ½ cup tahini until just combined
Pour batter into the tin. Swirl extra tahini over the top with a spoon
Bake for 30–35 minutes, until just set but still fudgy in the centre
Cool before piling on the whipped cream and drizzle with maple syrup and extra tahini
