Vegan Tahini Cookie Cake
Ingredients
The cake
-
¾
cup
Soom Foods Tahini
-
¼
cup
applesauce or pumpkin purée
-
¼
cup
coconut oil, melted
-
½
cup
maple syrup
-
1 ½
cups
almond flour
-
1
tsp
baking soda
-
1
tsp
vanilla
-
1
tsp
cinnamon
-
¼
tsp
nutmeg
-
1
tsp
sea salt
The toppings
-
¾
cup
Enjoy Life Foods Mini chocolate chips
The eggs
-
2
tb
ground flax
-
6
tb
water
-
2
eggs
flax eggs (optional)
Instructions
- Preheat the oven to 350°F.
- Prepare the flax eggs by mixing ground flax with water and letting it sit for five minutes.
- Spray a cake pan generously with coconut oil.
- In a medium bowl, whisk together tahini, applesauce, melted coconut oil, maple syrup, flax eggs, and vanilla.
- Add almond flour, baking soda, cinnamon, nutmeg, and sea salt to the mixture and mix until smooth.
- Pour the batter into the cake pan and spread it evenly.
- Sprinkle chocolate chips around the edges of the pan.
- Bake for 20 minutes, then let cool before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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