Dairy-Free Chocolate Tahini Honey Cake
What could be better than a sweet new year? A chocolatey one! The beautifully savory notes of Soom Chocolate Tahini create a dairy-free chocolate tahini honey cake that’s more balanced (and less cloyingly sweet) than its ultra-rich counterparts. You may be surprised at how well the chocolate flavor shines alongside honey’s earthy, floral notes. It’s a must for the Jewish New Year!
1 cup honey
⅔ cup neutral cooking oil (such as vegetable, canola, or grapeseed)
⅔ cup granulated sugar
⅓ cup Soom Chocolate Tahini
1 Tbsp vanilla extract
2 cups all-purpose flour
½ cup cocoa powder
1½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
¼ cup Soom Chocolate Tahini
½ cup powdered sugar
1 Tbsp non-dairy milk of choice
For the Cake
For the Chocolate Glaze
Preheat the oven to 350F and thoroughly grease a 10-inch Bundt pan.
Using a handheld or stand mixer fitted with a whisk attachment, beat the honey, oil, and granulated sugar together until smooth and creamy, about 2 minutes. Add the eggs, tahini, and vanilla; beat until combined.
Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
Pour the dry ingredients into the wet ingredients and beat on medium speed until the batter is smooth.
Pour batter into the prepared Bundt pan and bake for 45 to 50 minutes, or until a toothpick inserted in the cake comes out mostly clean. Let cool in the pan for 1 hour. Once cool enough to handle, invert the cake onto a wire rack and let cool completely.
Prepare glaze by combining tahini, powdered sugar, and milk in a medium bowl; whisk until smooth and creamy. Pour glaze over the cooled cake and slice into 12 pieces.
Dietary Preferences:Nut-Free, Dairy-Free, Kosher, Family-Friendly