Tahini Coffee Chocolate Cake (vegan, gluten-free)


Tahini Coffee Chocolate Cake (vegan, gluten-free)

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

1 cup raw cacao
3/4 cup sweetener of your choice (I used coconut cane sugar)
1/3 cup soda water
1 teaspoon baking powder
1/2 cup coconut, rice or soy milk
1/2 cup oats (or for a gf version, ground flaxseed)
So this is very easy to make. The only preparation is to soak the kidney beans over night and to cook them. If you don’t mind and like it quick, use beans from the can instead. Now we just need a blender where we mix all the ingredients together. But still, we want a cake and not a pudding (you will see what i mean). So when you bring the soda water and milk of your choice into the game, make sure the cake dough doesn’t get too fluid. And don’t forget to check the sweetness at the end, since your choice of sugar will influence the amount you’ll have to use. When you feel it’s a good blend of flavors put the mixture into a flat baking form or tray. Use baking sheets! To decorate the cake I just took a little tahini with a fork and painted on the cake. Looks pretty cool, but you can also just through some M&Ms if you feel like. Bake in the oven for around 30 minutes. The cake will still be a little doughy, so don’t cry now, just stick your fingers in, try and smile and then put in the fridge. I don’t know what kind of magic is happening in there but when you take it out after 1-2 hours you’ll get a proper fudgy consistency. Enjoy brothers and sisters.



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Jennifer Soike

Hi, I’m Jenny. I grew up with food. It started when I was born. It came out of breasts first, later from jars. I sucked, I chew and grew taller, bigger and wiser. It was fascinating. Today not only do I still eat I also cook. For myself, friends and for people that come to our restaurant. It’s giving me a lot of energy in many different ways. I hope you enjoy my recipes while reading my food stories. Love&Peace

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