Tangy Tahini Citrus Cake
This cake is a delightful blend of tangy citrus and creamy tahini, creating a unique flavor that leaves you wanting more. I love how it’s both refreshing and comforting at the same time!
I’ve always had a soft spot for cakes that surprise me, and this Tangy Tahini Citrus Cake does just that.
I remember the first time I made it; I had a bunch of oranges and some tahini sitting in my pantry and thought, why not?
The result was magical!
It’s one of those recipes that reminds me how beautiful and nourishing simple, whole ingredients can be.
I hope it brings you as much joy as it did for me!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using tahini because it adds a rich creaminess to the cake without any coconut yogurt. If tahini isn’t your thing, you could swap it with almond vegan butter or sunflower seed vegan butter, and the flavor will be delicious too! Freshly squeezed juice elevates this cake, so try to avoid bottled juice if you can.
Tips & Notes
- •I like to let the cake sit overnight in the fridge; it helps the flavors develop even more!
- •If you want a more intense citrus flavor, feel free to add a bit more orange zest into the batter.
Recipe Variations
- •Sometimes, I’ll add in a handful of poppy seeds for a lovely crunch and a touch of elegance.
- •You could also swap the orange juice for lemon juice if you're feeling zesty!
Storage & Freezing
Store any leftover cake in an airtight container at room temperature for up to three days, or in the fridge for a week. It also freezes beautifully if you wrap it tightly!
Frequently Asked Questions
Can I use another type of flour?
Absolutely! You can experiment with whole wheat flour or even gluten-free flour blends if you need it to be gluten-free.
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This cake is a delightful blend of tangy citrus and creamy tahini, creating a unique flavor that leaves you wanting more. I love how it’s both refreshing and comforting at the same time!
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with a little oil or line it with parchment paper.
- 2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- 3
In another bowl, mix the tahini, maple syrup, coconut almond milk, orange juice, orange zest, vanilla extract, and apple cider vinegar until smooth and creamy.
- 4
Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix!
- 5
Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 6
Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- 8
While the cake cools, prepare the glaze by mixing the powdered sugar and lemon juice in a small bowl until smooth.
- 9
Once the cake is cool, drizzle the lemon glaze over the top and let it set for a few minutes before slicing.
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