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

  • Mo says:

    I am so so so so excited about Vida Vegan Con! And, ooh, chocolate tahini teacake!

  • […] Tahini Tea Cake another recipe from 500 Vegan Recipes. It’s no secret that I love tahini given the name of my blog! I eat […]

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  • Hannah says:

    Salut celling,
    I’ve been reading and enjoying your blog for aages but never commented so first, thanks! Your recipes are delicious. With this recipe could I make it as muffins? How long do you think they would then need baking for? Also if I halve the sugar should I sub water/milk or will it not miss the liquid?
    Thanks!

    • Celine says:

      ha, that was awesome! auto correct? loved it.

      you can definitely make these recipes into muffins. aim for 10 to 12 muffins, and check them out after 18 minutes. they will probably need a few more minutes, but better safe than sorry.

      I need to ask you which of the two recipes you were thinking of making, because one has sugar and the other, agave. if you halve the agave (which I don’t recommend since there’s not a lot of it and I personally don’t like super sweet things to begin with, so the current amounts of sweeteners reflect that), you might have to add extra liquid but I cannot tell you by how much without seeing the batter.

      keep me posted!

  • Hannah says:

    Sorry -celine!