Chocolate Tahini Caramel Cake
Ingredients
Sponge
- 2 1/4 cups self-rising flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup light brown sugar
- 1 1/2 cups dairy-free milk + 1 tsp vinegar
- 1/2 cup dairy-free yogurt
- 1/3 cup light olive oil
- 1/3 cup tahini
Tahini Caramel
- 2/3 cup tahini
- 1/4 cup maple syrup
- 2 tbsp coconut oil melted
Buttercream
- 1 cup dairy-free butter room temperature
- 2 3/4 cups powdered sugar
- 1/3 cup cocoa powder
- 1/4 cup tahini caramel
- 2 tbsp dairy-free milk
Instructions
- Preheat the oven to 340°F.
- Line and lightly grease three 6-inch baking tins.
- Mix together milk and vinegar; set aside to thicken to form buttermilk (soy milk works best).
- Once thickened, pour into a large mixing bowl and add the remaining wet ingredients.
- Sift in the dry ingredients using a sieve.
- Gently mix until just combined.
- Pour the batter into the tins and bake for 24-28 minutes or until well risen and cooked through.
- While the sponge cools, make the frosting.
- In a stand mixer, cream the butter on medium-high until light and fluffy (about 5 minutes), scraping down the bowl and paddle a few times. Add the powdered sugar bit by bit, scraping down the bowl and paddle between intervals. Then add the cocoa powder. Mix until fully incorporated, about one minute. Mix in the caramel and milk until fully combined.
- Make the caramel by combining the ingredients. Depending on your tahini, you may need more coconut oil; keep adding until it reaches your desired consistency.
- Once the cakes are cool, layer them with the frosting and caramel.
Notes
For the best results, make sure all ingredients are at room temperature.