Adapted from Molly Yeh, this easy cake has the unique flavouring of tahini (sesame) in both the cake and the frosting.
For the Cake:
1 ¾ cups unbleached all-purpose flour
1 ¾ cups granulated sugar
1 cup unsweetened cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
½ tsp. kosher salt
1 cup almond/coconut/soy milk
½ cup tahini
¼ cup grapeseed oil
1 tbsp. pure vanilla extract
2 large eggs, at room temperature
¾ cup brewed coffee, at room temperature
For the Frosting:
2 sticks (1 cup) pareve margarine, softened
½ cup tahini
2 cups confectioners’ sugar
1 tsp. pure vanilla extract
½ tsp. ground cinnamon
¼ tsp. kosher salt
Preheat the oven to 350F and line a 9×13-inch baking pan with parchment paper sprayed with cooking spray.
In a medium bowl, mix together the flour, sugar, cocoa, baking powder, baking soda, and salt.
In the bowl of a food processor fitted with the steel blade, combine the milk, tahini, oil, vanilla, eggs, and coffee. Process until smooth.
Add the flour mixture and pulse until just combined. Transfer the batter to the baking pan and bake for 28 minutes.
Allow the cake to cool while preparing the frosting.
In the bowl of an electric mixer fitted with the paddle attachment, combine the margarine and tahini and blend until creamy.
Slowly add the confectioners’ sugar, followed by the vanilla, cinnamon, and salt. Spread the frosting over the cake and chill just before serving.