Tahini date coffee cake

I don’t know what the technical definition of coffee cake is BUT this is definitely the type of cake that wants to be eaten with coffee ¯\_(ツ)_/¯

This recipe is adapted from a traditional Greek Lenten cake called Tahinopita. I was Googling ideas for a vegan cake to make my friend Quinn for her bday. I searched vegan tahini desserts for inspo as I had tahini in my pantry and a recipe for Tahinopita came up. I researched more recipes and was v intrigued as the batter traditionally has no eggs or added oil/butter - just tahini and orange juice make up the wet ingredients.

Any who, I tested some variations and also accidentally made it gluten free. Result is something thats vegan, GF and pretty low in added sugar. BUT more importantly its gooey, nutty and perfect to me :)

CAKE

• 1 1/4 cup almond flour

• 1 1/4 cup oat flour

• 3/4 teaspoon kosher salt

• 2 teaspoons baking powder

• 3/4 teaspoon baking soda

• 1 1/2 teaspoons cinnamon

• 1/4 teaspoon ground cloves

• 1/2 cup sugar

• Zest of an orange

• 1 cup tahini*

• 1 cup orange juice*

• 1 teaspoon vanilla extract

• 1/2 cup chopped dates (tossed with a couple teaspoons oat flour to prevent sticking)

• 1 apple, grated

*Fresh squeezed orange juice and good quality tahini will make a huge difference here

Preheat oven to 350F. Grease and line a 9 inch cake pan.

In a medium bowl, combine dry ingredients (almond flour through ground cloves).

In a large bowl, work orange zest into sugar with your fingertips to release oils. Add tahini, orange juice and vanilla extract and whisk until smooth.

Pour dry ingredients into the tahini mixture. Stir until fully combined and no dry spots of flour remain.

Fold in chopped dates and grated apple.

Pour into prepared cake pan and bake for 45-50 mins until just set.

Let cool completely! Transfer to a large plate and dust with powdered sugar to serve.