Creamy, rich tahini chocolate sauce, slightly bitter and crunchy sesame brittle
and to give it a little punch, strong dark coffee.
Pure bliss!
Ingredients
- 370 g gluten free Doves Farm Gluten Free bread flour and a little extra for dusting pan
- 50g glutinous rice flour
- 120 ml unsweetened almond milk
- vanilla flavour
- 3 tsps. milled golden linseed
- 170 g white or caster sugar
- lemon juice from one lemon
- 8 tbsps. sunflower oil
- 14 g baking powder
- 7 g bicarbonate soda
- butter for greasing pan
- 3 tsps. instant coffee and 75ml cup of hot water
- 55g chopped dates
- pinch of salt
- 150 ml or small drinking glass of good quality tahini
- 50 ml unsweetened almond milk
- sugar to taste, for chocolate tahini sauce
- 50 g cocoa powder, or more if you like
- 100g sesame seeds
- 75g soft brown sugar
Method
Grease cake pan with butter, dust with flour making sure it gets in every crease and heat oven to 170° C.
Combine almond milk with linseed, stir well and let sit.Whip the eggs and 170g sugar for 4-5 minutes. Combine oil, vanilla flavour and lemon juice in a separate bowl and whisk gently.
Sift Doves Farm Gluten Free flour, glutinous rice flour, baking powder and bicarbonate soda in a large bowl and fold gently into egg , until you’re left with no flour lumps. Add chopped dates, lemon juice, vanilla flavour and oil, pinch of salt, almond milk and linseed. If it is too runny, add more flour. But not too much, as gluten free recipes need more liquid than regular ones.
Pour in cake pan, pop in the oven and bake for 30-45 min depending on oven. To test if your cake is cooked, insert a clean wooden skewer into the centre of the cake and remove it. If there are any crumbs attached to the skewer, pop the cake back into the oven for several minutes. The cake is ready if the skewer comes out clean.
While the cake bakes, make the chocolate sauce, sesame brittle and strong coffee. For sesame brittle, melt the sugar in a non stick pan over low heat until it turns frothy. Add the sesame seeds and stir for about 2 minutes until the seeds start to brown. Spread the mixture quickly out onto the baking sheet and smooth evenly with a spatula. Once smooth and dry, cut pieces to desired size.
To make tahini chocolate sauce, mix almond milk, tahini, cocoa powder and brown sugar and cook in a non stick pan on low heat until some of the fluid evaporates and you get a smooth cream.
Before removing cake from pan, poke some holes with a skewer and pour the coffee over the base of the cake. Let sit until fully absorbed or until at room temperature. Transfer cake to serving plate, pour chocolate sauce and decorate with sesame brittle.
Enjoy!
* You can use store bought GF flour mix if you’re looking for a strictly GF recipe. However if you have IBS on top of that, I would suggest reading the ingredients list very carefully and keeping an eye out for added ingredients that aren’t low FODMAP, that might cause you discomfort. Normally, I prefer to make my own flour mix and would use 25% sorghum flour, 25% light teff flour, 25% oat, 12.5% tapioca flour and 12.5% white rice flour, which are all low FODMAP. I’d mix a big batch and store it in airtight containers in my fridge and freezer and use as and when needed. But with the flour shortage we’ve been having lately in London (thank you Corona virus!) I had to adapt and try a store bought flour. I chose Doves Farm Bread Flour because it has no high FODMAP ingredients. I added glutinous rice flour (you can add any other low FODMAP starchy flour) to store bought gluten free flours to increase baked goodies’ softness, airiness and chewiness. When choosing flour I avoid anything with added sweeteners, whey or milk powder, inulin or chicory and chickpea, lupine, soy or amaranth flour.