Viva la Vida Vegan

I made a chocolate tahini teacake a long time ago that was really well received, but actually tweaked it a bit when it appeared in 500 Vegan Recipes. Here is the new and improved version at the bottom of this post, along with a variation involving carob and peanut butter because yes, I’m still trying to turn that bottomless pit of a carob powder bag I have into a successful disappearing act.
You can see an illustration of a slice of the carob & PB teacake at the top of this post and yes: my carob powder makes for some black-as-your-soul treats.

Feel free to play around with the ingredients: you might notice that I used sugar in the carob version as opposed to agave, since the wanted-to-become-tequila-but-didn’t-quite-make-it stuff can dig a hole in your pocketbook faster than you can say boo. Which you will get to say a lot soon since it’s Halloween month and all.
If you want to do the same in the chocolate tahini version, up the milk to a total of 1 cup instead of 3/4 cup and use 150 g light brown sugar instead of the agave. Switching between all-purpose and whole wheat pastry flour is also a possibility, along with choosing between (dried or fresh) fruit/vegetable purées, nondairy yogurts or blended silken tofu.

Carob PB Teacake:

Non-stick cooking spray
1/2 cup carob powder
1 1/2 cups (180 g) all-purpose or whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Generous 1/4 teaspoon fine sea salt
1/4 cup plus 2 tablespoons (96 g) peanut butter
3/4 cup (150 g) light brown sugar, not packed
4 ounces (113 g) dried fruit purée (instructions below, or use the same amount of fruit/vegetable purée, nondairy yogurt, or blended silken tofu)
2 teaspoons pure vanilla extract
1 cup (235 ml) any nondairy milk
1/4 cup (44 g) vegan chocolate chips, optional
1/4 cup (40 g) dried cherries, optional

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8 x 4-inch (20 x 10-cm) loaf pan with spray.
In a large bowl, sift together carob, flour, baking powder, baking soda, and salt.
In a medium bowl, combine peanut butter, sugar, fruit purée, extract, and milk. Add optional chocolate chips and dried cherries.
Fold wet ingredients into dry, being careful not to over mix.
Pour batter into prepared loaf pan. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Important: cover with foil after 20 minutes in the oven so that the top doesn’t get too dark too soon.
Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack, and letting cool completely before slicing or storing.

Yield: One 8-inch (20-cm) loaf

Note: To make the dried fruit purée that adds sweetness and great depth of flavor, combine 1 cup of any dried fruit with 1 cup water in a medium saucepan. Bring to a boil, lower heat and simmer 15 minutes. Use a blender and purée until smooth. This will yield approximately 1 generous cup (285 g). I will post a recipe that makes good use of this in a few weeks.

Chocolate Tahini Teacake:

Non-stick cooking spray
1/2 cup (40 g) unsweetened cocoa powder
1 1/2 cups (180 g) all-purpose or whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Generous 1/4 teaspoon fine sea salt
1/4 cup plus 2 tablespoons (96 g) tahini
1/2 cup plus 2 tablespoons (210 g) agave nectar
4 ounces (113 g) unsweetened applesauce
2 teaspoons pure vanilla extract
3/4 cup (180 ml) any nondairy milk
1/4 cup (44 g) vegan chocolate chips, optional

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8 x 4-inch (20 x 10-cm) loaf pan with spray.
In a large bowl, sift together cocoa, flour, baking powder, baking soda, and salt.
In a medium bowl, combine tahini, agave, applesauce, extract, and milk. Add optional chocolate chips.
Fold wet ingredients into dry, being careful not to over mix.
Pour batter into prepared loaf pan. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Important: cover with foil after 20 minutes in the oven so that the top doesn’t get too dark too soon.
Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack, and letting cool completely before slicing or storing.

Yield: One 8-inch (20-cm) loaf

  • Amy says:

    Oh hey! You know I love tahini (and I loved that bread when it was a tester recipe). I have plenty of room in my life for more chocolate too.

  • panda says:

    I may come to the conference so I can meet you.

    • Celine says:

      you made the gloomy day shine bright again! if you throw some panda-style rap in there, then perfect bliss will be attained.

  • jess says:

    oh celine, I’m so excited you’re coming!!!!

  • Mihl says:

    That teacake. Fond memories.
    Omg, you’re going to speak? Please tape it for me. And don’t tell me you won’t.

  • Josiane says:

    I may go all mix-and-match on this one – I have a feeling carob-tahini would be fab! :)
    And yay for you being invited to speak at Vida Vegan! Not sure at all I’ll get to go, but who knows? Life is full of surprises…