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If you’ve never baked with tahini, this is your sign to start. This Chocolate Chip Tahini Cake is rich, soft, and just a little nutty in the best way. The tahini adds a subtle sesame flavor that pairs perfectly with melty chocolate chips, giving this cake a slightly elevated twist. It comes together with simple pantry ingredients and bakes up incredibly tender thanks to the combination of tahini, milk, and just the right amount of sweetness.
The recipe can be found here.
Preheat your oven to 350°F and line a 9×9 or 8×8 baking pan with parchment paper, letting a little hang over the sides for easy lifting later. Give it a light spritz of cooking spray, so nothing sticks—this cake is too good to leave behind.
In a large bowl, whisk together the vegetable oil and tahini until smooth and glossy. For those not familiar with Tahini, it is made from ground sesame seeds, which means it brings more than just flavor—it’s naturally rich in healthy fats, plant-based protein, and important minerals like calcium, magnesium, and iron. It adds a creamy richness to baked goods while also helping keep the cake extra moist without needing butter.
Once combined, whisk in the egg, egg yolk, and milk until the mixture looks silky. Add the sugar and vanilla and whisk again until everything is fully blended and slightly thickened.
Sprinkle in the flour, baking powder, and salt, then switch to a spatula and gently stir until just combined. The batter will be thick, which is exactly what you want for a dense, soft crumb. Fold in 1 cup of the chocolate chips along with the sesame seeds, making sure they’re evenly distributed throughout the batter.
Pour the batter into your prepared pan and spread it evenly to the edges. Sprinkle the remaining sugar over the top for a light, crackly finish, then scatter the last ¼ cup of chocolate chips across the surface so they melt into little pools as it bakes.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for about 10–15 minutes before lifting it out using the parchment paper. Transfer it to a wire rack to cool completely so the texture can set properly.
Once cooled, slice and serve. It’s soft, slightly nutty, and studded with melted chocolate in every bite. Store any leftovers in an airtight container at room temperature, though it rarely lasts long once it’s sliced.
The recipe can be found here.
Whether you’re serving it for dessert, an afternoon snack, or even sneaking a slice with your morning coffee, this is one of those easy bakes that feels a little different—but still totally comforting.
Happy Cooking!
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