Description
Vegan chocolate cake infused with deep nutty flavours of black sesame. This black sesame chocolate cake is rich, moist and topped off with sweet strawberry whip cream.
Ingredients
Units
Scale
Chocolate Black Sesame Cake
- 1/2 cup lite canned coconut milk (120ml)
- 1/4 cup plain coconut yogurt (60g)
- 1 tsp vanilla extract (5g)
- 1/4 cup maple syrup (80g)
- 3 tbsp coconut sugar (36g)
- 2/3 cup fine oat flour (80g)
- 1/2 cup black sesame powder (56g // can substitute for another nut four for less intense flavour)
- 1/3 cup cocoa powder (32g // if using dutch processed, add 1 tsp apple cider vinegar)
- 1 tsp baking soda
- 1/4 tsp salt
Strawberry Whipped Cream
- 3 large strawberries, stems removed (100g) OR 2 tbsp strawberry jam
- 3/4 cup coconut whip cream (180g)
- 2 tbsp powder sugar, optional
Instructions
- Preheat oven to 350 F (180 C). Line a 6×6 inch baking tin or 5×5 inch round cake pan. You can also use a 6×6 inch round cake pan but the cake will be shorter.
- Into a mixing bowl, add in the coconut milk, coconut yogurt, vanilla extract and maple syrup. Add in the apple cider vinegar if using as well. Whisk until well combined. Then add in the coconut sugar, oat flour, black sesame powder, cocoa powder, baking soda and salt and whisk until combined. Pour the batter into the lined baking tin and bake for 25-30 minutes or until the cake is springy to the touch and toothpick comes out clean when inserted in the middle.
- Allow the cake to cool for 5 minutes in the tin and then carefully flip onto a wire rack. Let the cake cool completely.
- For the strawberry whipped cream, add the strawberries to a non stick sauce pan over medium high heat. Crush the strawberries with a fork and let it cook down until jam-like consistency (about 5 minutes). Remove from heat and let it cool completely. Skip this step if using pre-made strawberry jam.
- Once strawberry ‘jam’ has cooled, scoop the coconut whip cream into a bowl and whip for a few seconds with a hand held electric mixer. Add in the strawberry jam and powdered sugar if using and whip until light and fluffy. Keep refrigerated while the cake continues to cool.
- Once the cake has cooled, spread the strawberry whip cream on top. Slice and enjoy!
Notes
- Helpful Equipment: 6×6 inch baking tin, spatula, mixing bowls, whisk, electric hand mixer, sifter
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) without the whip cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: dessert
- Method: baking
- Cuisine: vegan, gluten free, japanese, north american
Nutrition
- Serving Size: 1 slice
- Calories: 284
- Sugar: 22.1g
- Sodium: 321mg
- Fat: 10.1g
- Saturated Fat: 2.6g
- Unsaturated Fat: 0.5g
- Trans Fat: 0
- Carbohydrates: 47.6g
- Fiber: 4.8g
- Protein: 6.6g
- Cholesterol: 0