This delightful tahini honey cake is a perfect blend of wholesome ingredients like oats, coconut flour, and silken tofu. It's a guilt-free treat that combines natural sweetness from honey and the nutty richness of tahini. The recipe is simple to follow and results in a moist, flavorful cake that's perfect for any occasion. Whether you're looking for a healthier dessert option or just want to try something new, this cake is sure to impress!
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
Wet Ingredients
eggs Eggs3- Kevala Organic Sesame Tahini30g
- Natural Wildflower Honey60g
- Tamar Valley Natural Fat-Free Yogurt100g
- Imuraya Kazura Silken Tofu120g
Dry Ingredients
- AUS'MANIA Wholegrain Instant Oats90g
- NOW Real Food® Coconut Flour30g
- Walnuts30g
Want to keep this recipe for later? We can email it to you!
Nutrition (per serving)
Calories
91.9kcal (4.6%)
Protein
4.2g (8.4%)
Carbs
9.8g (3.56%)
Sugars
4.3g (8.52%)
Healthy Fat
3.3g
Unhealthy Fat
0.9g
% Daily Value based on a 2000 calorie diet
How to make Healthy Tahini Honey Cake
Preparation
- Step 1
Preheat the oven to 175°C.
- Step 2
In a large bowl, whisk the eggs until frothy.
- Step 3
Add tahini, honey, and yogurt to the eggs and mix well until combined.
- Step 4
In a blender, puree the silken tofu until smooth and then incorporate it into the egg mixture.
Mixing
- Step 1
In a separate bowl, mix the oats and coconut flour together.
- Step 2
Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
- Step 3
Gently fold the walnuts into the batter.
Baking
- Step 1
Pour the batter into the prepared pan.
- Step 2
Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
- Step 3
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Step 4
Cut into 8 equal pieces and serve.
Want to keep this recipe for later? We can email it to you!
Nutrition (per serving)
Nutrition (per serving)
Calories
91.9kcal (4.6%)
Protein
4.2g (8.4%)
Carbs
9.8g (3.56%)
Sugars
4.3g (8.52%)
Healthy Fat
3.3g
Unhealthy Fat
0.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the eggs are whisked thoroughly to create a light and airy texture for the cake.
Avoid overmixing the batter to maintain the cake's moistness.
Use a toothpick to check for doneness; it should come out clean when the cake is ready.
Let the cake cool completely before slicing to prevent crumbling.
FAQS
Can I substitute tahini with another ingredient?
Yes, you can substitute tahini with almond butter or peanut butter, but it will alter the flavor slightly.
Is this cake gluten-free?
Yes, this cake is gluten-free as it uses coconut flour and oats instead of wheat flour.
Can I use regular yogurt instead of fat-free yogurt?
Yes, regular yogurt can be used, but it may slightly increase the fat content of the cake.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and store in a freezer-safe container for up to 3 months.
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia