This spelt flour-based vegan coconut tahini vanilla cake is a tasty and healthy treat. The richness and sweetness come from the coconut milk, tahini, and maple syrup. The nutty flavor comes from the spelt flour. Great for any event or just as a sweet treat to share with family and friends.
Ingredients: 2 cups spelt flour. 1 cup coconut milk. 1/2 cup tahini. 3/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup shredded coconut optional, for topping.
Instructions: Set the oven to 350F 175C and heat it up. Butter and flour a cake pan. Put spelt flour, baking powder, baking soda, and salt in a large bowl. For the second bowl, mix the tahini, maple syrup, melted coconut oil, vanilla extract, and coconut milk with a whisk until everything is well mixed. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Be careful not to mix too much. The batter should be poured into a cake pan that has been prepared. Use a spatula to smooth the top. If you want, you can sprinkle shredded coconut on top. After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Take the pan out of the oven and let it cool for 10 minutes before moving it to a wire rack to cool all the way through. Cut and serve.
Prep Time: 15 minutes
Cook Time: 35 minutes
Mary Pena
