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

  • Hannah says:

    Progress report! – First, just to make things harder I divided the recipe through by 6! I was a bit confused because shouldn’t 150ml agave be 150g? That’s what my scales said… Anyway I used 8g and the muffins were still very mmmmm…soft even though they were 17ml short of liquid. I did find I couldn’t really taste the sesame though :( so I may make them again with slightly less cocoa…
    Also I overbaked them so had “crusty” muffins lol, but even though the toothpick test came out clean they still felt wet after 15 mins. Next time I will just go for it and take them out though.

    • celine says:

      1 tablespoon of agave = 21 g, so 10 tablespoons = 210 g.
      I guess how strongly the sesame will come out will depend on how strong the tahini is to begin with. mine is fairly strong so the flavor comes out. not a lot, but it is there. I can see lowering the cocoa working out well though, especially since you lowered the amount of liquid.

      I often halve recipes but divided by 6? yikes! I would be way confused. ha.

      • Hannahpbowen says:

        Yeah 6 was a bit tricky but necessary if you ply want two muffins and don’t want to waste precious tahini messing with a recipe! Mines quite strong (I always use dark) but I guess I just loove my tahini flavour!
        But I still think 1T agave=15g
        Thanks for your advice, gotta say again that I love the site! My ventures into vegan baking have been mixed… But not with the recipes off of here, mainly ones I try and veganise myself! Lol

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