Arab, and Vegan? is a column by Waseem Hijazi that covers a range of topics that dive into the vegan Arab cuisine. It explores naturally-vegan Arabic recipes, and ways to veganize traditionally meat-based classics. In this installment, Waseem shares his recipe for a delicious Vegan Tahini Date Cake.
The Most Delicious Vegan Tahini Date Cake for Coffee Time
Coffee time is important (to me, at least). But a little side treat to go along with it is essential. Sometimes that’s a trail mix and dates, Baklawa or Awameh, or anything we got on hand. I’ve recently been making this soft and moist Tahini Date Cake to have a slice with my afternoon coffee. You can have it with a cup of tea instead!
Why Tahini and Dates?
A luscious combo of sweet and nutty. Both tahini and dates are a big part of the Arab pantry. Not only are they used in cooking recipes, making dressings and sauces, or enjoyed for a snack…they’re also great in desserts too.
The creaminess of tahini brings out the rich earthy flavours from cinnamon and nutmeg. It’s also all that’s needed for fat to bake the cake (so it’s an oil-free cake). Complimenting the sweet dates to bind everything together for the ultimate coffee treat.
Here’s What You’ll Need to Make this Vegan Tahini Date Cake
- Dates: Soft Medjool dates blended into paste, or use store-bought date paste.
- Tahini: It’s important that the tahini is liquid and runny (not thick and clumpy, like a paste).
- Chia Eggs: Made of ground chia seeds whisked with water to thicken up.
- Buttermilk: Your choice of plant milk whisked with vinegar – at room temperature.
- Sugar: Personally, I like it extra sweet. Replace with other substitutes, more dates, or omit.
- Pomegranate Molasses: Optional, but I always recommend it. Especially if you like a hint oftang.
- Toppings: Dried fruit, nuts, dates. Mixed in the batter and topped off with more beforebaking.
- Flour: Sifted and weighed all purpose flour.
- Spices: Cinnamon and nutmeg work great to blend with the flavours.
- Baking Soda
Making the Vegan Tahini Date Cake
When baking (anything), I like to prepare and measure all the ingredients to have ready before starting. Whisk the vinegar with plant milk in a bowl and sit at room temperature. Make the chia eggs in a separate bowl and allow to thicken up for a few minutes. If using whole dates, remove the pit and blend in a food processor to turn it into a paste.
Prepare the wet and dry ingredients in separate bowls. Whisk using a hand mixer (or stand mixer). Add the dry bowl to the wet bowl, and whisk to combine for no more than a minute. The batter should be clumpy and somewhat sticky. Give it a quick fold with a spatula to get the flour on the sides. Empty into a 9 inch cake pan, lined with parchment paper. Add some dates on top for decorations. Spread into an even layer, and bake in a 350F/180C preheated oven for 40 minutes. The top should be golden brown, and a toothpick should come out clean in the centre. Allow to cool down in the pan for an hour, then take it out to cool down completely.
Optional Tahini Glaze
Take the cake up a notch with this dreamy tahini rosewater glaze. After the cake cools down, poke a few holes on top using a butter knife, then drizzle the glaze and spread to soak it up. It adds an extra level of nutty sweetness, making the inside extra moist and spongy. Slice and enjoy!
Now, Let’s Make It!
Vegan Tahini Date Cake
Ingredients
- Wet Bowl
- 300 g Medjool dates
- 2 tbsp ground chia seeds + 6 tbsp water
- 1 cup 225ml plant milk) + 1 tbsp apple cider vinegar
- 1/2 cup 100ml tahini
- 1/2 cup dried fruit or other toppings
- 1/2 cup 100g granulated sugar
- 1 tsp pomegranate molasses
- Dry Bowl
- 2 cups 240g all purpose flour, sifted
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Tahini Rosewater Glaze
- 2 tbsp dairy-free butter melted
- 2 tbsp maple syrup or simple syrup
- 2 tbsp tahini
- 1 tsp rosewater
- 1 cup icing sugar
Instructions
- Blend the dates in a food processor to make the paste. Prepare the chia eggs in a small bowl to thicken up. Whisk the plant milk with vinegar to create vegan buttermilk in a separate large bowl.
- Add the remaining wet ingredients to the large bowl. Whisk using a hand mixer to combine. Mix the dry ingredients in a separate bowl, using a fork or whisk.
- Add the dry bowl to the wet bowl. Mix to combine for no more than a minute using a hand mixer. The batter should be clumpy and somewhat sticky. Fold with a spatula to bring together the flour on the sides.
- Empty into a round 9 inch cake pan, lined with parchment paper (or greased with oil spray). Spread into an even layer. You can add a couple of pitted dates on top for decoration.
- Bake for 40 minutes, in a 350F/180C preheated oven, on middle rack. The top should be golden brown, and a toothpick should come out clean. Let cool down in the pan for an hour before removing and cooling down completely.
- Make the Tahini Rosewater Glaze in the meantime. Simply melt the butter, then whisk in the remaining ingredients. It should be thick and runny, with a silky feel. Cool down completely before drizzling on top of the cake.
Equipment
SAVE/PIN/SHARE THIS RECIPE
You Might Also Like…
If you enjoyed this recipe, you might also like these Vegan Ghraybeh (Arabic Shortbread Cookies) by the same author. Click here for the recipe.
Please note that this site contains affiliate links and we may earn a commission if you make a purchase through those links at no extra cost to you.
Connect with Waseem on Instagram and find more recipes at PlantBasedArab.com.
Love this recipe!