This Black Sesame Orange Loaf Cake is moist, fluffy and perfectly sweet n’ nutty. Topped with a chocolate tahini glaze for a party in ya mouth, muahahaha.

It’s PRIME TIME citrus szn, thats my excuse for two citrus cake recipes in a row. My fridge is stocked full of lemons, oranges, limes & pomelos– what better way to celebrate their bright springy flavours than to bake with ’em? 😎

The nutty deep earthy flavours of black sesame works so well with the bright and sweet citrusy flavour of oranges, and I contemplated on a glaze / ganache / drizzle / streusel topping and despite not being a fan of those Terry’s Orange Chocolates… the chocolate tahini glaze was a winner. SO GOOD.

If you recreate this Orange Black Sesame Loaf Cake recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Black Sesame Orange Loaf Cake with Chocolate Tahini Glaze

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5 from 1 review

  • Author: Lisa Kitahara
  • Total Time: 60 minutes
  • Yield: 4 servings 1x


Units Scale

Black Sesame Orange Cake

  • 8 g sesame seeds (white and/or black)
  • 2 tsp orange zest
  • 40 ml strained orange juice
  • 35 ml oil (I used melted refined coconut)
  • 100 ml soy milk
  • 70 ml vanilla oat yogurt (thicker is better, I used Rivera greek style vanilla oat)
  • 95115 g cane sugar (sweetness preference)
  • 140 g cake or all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 14 g black sesame powder

Chocolate Tahini Glaze

  • 50 g dark chocolate, melted
  • 1 tbsp black sesame paste, white sesame paste or tahini
  • 5 g cacao butter or coconut oil


  1. Prep: Pre-heat oven to 350 F (180 C). Line or  grease a 7 x 3.5 inch loaf pan. Sprinkle the sesame seeds on the bottom (you can even sprinkle some on the side if greasing your loaf pan). Set aside. 
  2. Cake batter: Sift the flour, baking powder and baking soda into a bowl and then add the salt. Whisk to combine. In another bowl, whisk together orange zest, orange juice, oil, soy milk, yogurt and cane sugar. Add the dry ingredients to the wet ingredients and mix with a spatula using the cut and fold method until just combined and there are no more streaks of flour.
  3. Divide: Portion out 1/3 of the batter into the empty dry ingredient bowl and mix in the sesame powder. Spoon the black sesame batter into the bowl with the orange batter into 5 portions. Use a spatula and mix the batter 3 times (no more), scooping from the bottom and cutting through the spooned batter. 
  4. Bake: Transfer the batter into the prepared loaf pan and bake for 45-50 minutes or until springy to the touch. Remove from the loaf pan shortly after it comes out of the oven and cool in a wire rack. 
  5. Chocolate Tahini Glaze: In the meantime, whisk together the dark chocolate, cacao butter and black sesame powder.
  6. Assemble: Once the cake has cooled, pour the chocolate drizzle on top to coat the loaf.
  7. Serve: When slicing, dip your knife into boiling water for 30 seconds, dry with a towel and then slice (the heat will help achieve clean cuts through the chocolate). Serve and enjoy!!


  • Helpful Equipment: mixing bowls, whisk, lemon juicer, pastry brush, 7 x 3.5 inch loaf pan, spatula
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: dessert
  • Method: baking
  • Cuisine: vegan, japanese

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. So delicious! The recipe was easy to follow and came out super delicious. It was the perfect balance between the nutty sesame seeds and the bright orange. Part of me wonders how this might turn out with a mix of AP flour and dark rye flour? Perhaps I’ll have to experiment. I didn’t have a small loaf pan so I made these into four cupcakes (muffins?). I also wasn’t in the mood for anything decadent so I forwent the chocolate and instead made a tahini glaze from tahini, powdered sugar, and milk. It was perfect. Thank you, Lisa!

  2. This recipe looks fantastic but I don’t have access to that size loaf pan. I only have a 9.5 x 5.5 inch loaf pan. If I doubled the recipe, would it work?

    1. I haven’t tried doubling the recipe but it should work by increasing the baking time until cooked through! 🙂

    1. I haven’t tried but I think it will come out too wet of a batter so I don’t recommend doing so. You can grind up some black sesame seeds instead! 🙂

  3. Oh, wow! The black sesame sounds like a wonderful addition! Can’t wait to try this. Do you think this would work with pomelo? Or do you have a plan for a pomelo something down the road? I have a couple that I want to bake with but not sure what to do!