Tahini Espresso Marble Cake

A softly bitter, cafe style snacking cake with deep tahini warmth and ribbons of dark espresso cacao. Nutty, lightly sweet, and perfectly balanced.

Makes 16 pieces

Dry Ingredients

  • 140g light buckwheat flour

  • 100g almond flour

  • 90g coconut sugar or light brown sugar

  • 1.5 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp sea salt

  • ¾ tsp regular cinnamon

  • ¼ tsp Ceylon cinnamon

Wet Ingredients

  • 80g runny tahini

  • 80g olive oil

  • 140g milk of choice

  • 2 eggs

  • 1 tbsp vanilla extract

  • 1 tsp espresso powder

  • 1 tsp lemon juice or apple cider vinegar

Cacao Swirl

  • 15g cacao powder

  • 1 tsp espresso powder

  • 1 tbsp milk

  • pinch salt

Optional Finishing

  • toasted sesame seeds

  • light dusting of coconut flour

Instructions

  1. Preheat oven to 350°F.

  2. Line an 8×8in pan with parchment.

  3. In a large bowl whisk together buckwheat flour, almond flour, sugar, baking powder, baking soda, salt, and cinnamon.

  4. In another bowl whisk tahini, olive oil, milk, eggs, vanilla, espresso powder, and lemon juice until smooth.

  5. Fold wet into dry gently until combined.

  6. Transfer about 1/3 of the batter to a small bowl.

  7. Whisk together cacao powder, espresso powder, and salt. Add to the smaller portion of batter with 1 tbsp milk and whisk.

  8. Spread vanilla batter into pan. Dollop espresso batter over top and swirl gently with a knife.

  9. Sprinkle with sesame seeds.

  10. Bake for 24-30 minutes until edges are set and center is just softly springy.

  11. Cool in pan on a rack for 25-35 minutes, then lift out and cool completely.

  12. Dust lightly with coconut flour before serving.

Note: This cake is even better the next day. Store in an airtight container at room temperature for up to two days or in the fridge for up to five days.

Approximate Macros (16 pieces)

Per piece:

  • 136 calories

  • 2.7g protein

  • 10g carbs

  • 10g fat

  • 5g sugar

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