Remember how much fun it was to bake a cake as a child? I’m not talking about licking remains of the dough your mum prepared (that’s still fun). I mean those days when your best friend would come over and you would play bakery, randomly mixing together flour, sugar and what else was reachable for you in the kitchen cabinet. Strawberry Jam Cake? Orange Juice and Vanilla Powder Overkill Muffins?Anything was possible! Later we learned what a cake dough basically consists of and got stuck with it.
When I started cooking and baking vegan or just healthier (according to my beliefs), I realized I had to a be child again if I wanted some variety on the plate. So I did. And what I had gained in experience from my grandma’s cooking school, tons of cookbooks and cooking classes in different countries merged with the fearless mind and hands of a child. Can you imagine the outcome? No? Then you better try this, I call it Tahini Coffee Chocolate Cake. It’s made from kidney beans, it’s vegan, and if you need it to be, it can be gluten-free also. But first of all it’s delicious because it turned out to be a pretty good mix, that coffee and tahini thing. And sorry Cat (my flatmate) that I didn’t leave you much of it last night.
So don’t be afraid not to follow tradition. Let go and see what else there is to discover. Be a child, PLAY with food! What do you have to lose?
Recipe: Tahini Coffee Chocolate Cake
2 cups of kidney beans (cooked)
2 tablespoons of tahini
1 tablespoon ground coffee