Download free Shavuos cookbook with our favorite Shavuos recipes! Download
Please enter the email you’re using for this account.
Parve
Easy
1 Hour
Diets 
“Halva Cake”, “Techina Cake”, “Tahini Cake”, call it what you wish, but rest assured, you’re in for a real treat! The quinoa flour further enhances the earthy flavor, while the toasted sesame crumb topping adds a nice crunch to the soft cake. This sesame-filled delight pairs well with coffee and tea, making for the perfect dessert.
1 cup sugar
1/2 cup quinoa flour
1 cup gluten-free flour (I like King Arthur Gluten-Free Flour)
1 teaspoon baking powder
1/2 teaspoon sea salt
2 tablespoons vanilla extract
1/3 cup unrefined coconut oil, melted
3/4 cup unseasoned tahini paste
2 extra-large eggs
1 cup oat milk
1/4 cup unrefined coconut oil, melted
1/3 cup unseasoned tahini paste
1/2 cup sesame seeds
1/3 cup brown sugar, packed
1 cup quinoa flour
Preheat the oven to 350 degrees Fahrenheit.
Start making the batter: In a large mixing bowl, pour and mix in the dry ingredients: sugar, quinoa flour, gluten-free flour, baking powder, and sea salt.
Add the oat milk, vanilla extract, melted coconut oil, and tahini paste to the dry ingredients, and mix well.
Whisk in the eggs, mixing well until smooth.
Pour the batter into a greased or nonstick two-pound loaf pan, and set aside.
Start making the crumb topping: In a separate bowl, mix together the dry ingredients: quinoa flour, brown sugar, and sesame seeds.
Add in the coconut oil and tahini paste, and mix the wet and dry ingredients together well, creating the crumb.
Carefully sprinkle the crumb mixture over the top of the batter.
Bake in the middle rack of the oven for about 35 minutes, or until golden brown. Poke a toothpick through to the center of the cake to ensure it is fully baked in the center. If the toothpick comes out clean, you’re all set! If not, bake for another ten minutes.
How Would You
Rate this recipe?
Reviews