This black sesame loaf cake is moist, nutty, and easy to make in one bowl. Enjoy the aromatic sesame flavor in every bite!
Black sesame is such an underrated ingredient when it comes to baking! It adds a perfect roasted flavor to your baked goods, with a unique jet black look.
This cake stays moist and soft for days thanks to the avocado oil and rich black tahini paste. They freeze well as well, so whenever your cake craving kicks in, you can pop them into the microwave to warm up, and dive in.
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What does black sesame taste like?
Black sesame has a nutty deep rich aroma with a slight bitterness and smokiness. It is often used in Asian desserts such as in mochi, sweet soups, and drinks but it also goes well in Western style sweets.
Ingredients for this recipe
- Unsweetened almond milk
- Lemon juice, fresh or bottled
- Large eggs
- Dark brown sugar
- Avocado oil - Or any neutral tasting oil.
- Black tahini paste - Make sure to use an unsweetened type.
- Vanilla extract
- Gluten free all purpose flour - I use Bob’s Red Mill 1 to 1 baking flour. Make sure your flour contains xanthan gum which replaces gluten's binding effect.
- Baking powder
- Salt
Topping
- Mix of toasted black and white sesame
How to make black sesame loaf cake
1. Make vegan buttermilk. Combine the milk and lemon juice together in a cup. Mix well and let sit for a few minutes until it curdles slightly.
2. Combine wet ingredients. In a large bowl, place the eggs and dark brown sugar. Whisk well. Then add in the vegan buttermilk (from step 1), avocado oil, black tahini and vanilla extract. Whisk again.
3. Add dry ingredients. Stir in the all purpose flour, baking powder, and salt. Mix until just combined.
4. Top. Pour batter into a lined loaf pan. Sprinkle sesame on top.
5. Bake. Bake for about 50 minutes or until an inserted toothpick comes out clean. Let cool for at least 30 minutes before cutting in. Cover with aluminum foil if it starts burning.
*See the recipe card below for detailed instructions.
FAQs
You can technically, by grinding black sesame in a food processor for a very long time. However, in my experience it never becomes as smooth as a store bought paste, leaving a gritty feel in the texture.
Wrap tightly in plastic wrap and store at room temperature for up to 4 days. To freeze, slice into single portions, wrap individually and store in an airtight bag. Freeze for up to 3 months and thaw in the fridge or microwave to warm up.
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Recipe
Black Sesame Loaf Cake
Equipment
- 1 x loaf pan standard 8.5 x 4.5 inch
Ingredients
- ¾ cup unsweetened almond milk
- 1 tablespoon lemon juice fresh or bottled
- 2 large eggs
- ¾ cup dark brown sugar packed
- ⅔ cup avocado oil or any neutral tasting oil such as canola
- ½ cup black tahini paste I use Kevala brand
- 2 teaspoons vanilla extract
- 1 ½ cup gluten-free all purpose flour I use Bob's Red Mill 1 to 1 baking flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Topping
- 1 tablespoon Mix of toasted black and white sesame
Instructions
- Preheat the oven to 350°F/ 177°C. Line a 8.5 in x 4.5 in loaf pan.
- To make vegan buttermilk, combine the milk and lemon juice together in a cup. Mix well and let sit for a few minutes until it curdles slightly.
- In a large bowl, place the eggs and dark brown sugar. Whisk well.
- Add in the vegan buttermilk (from step 1), avocado oil, black tahini and vanilla extract. Whisk well.
- Stir in the all purpose flour, baking powder, and salt. Mix until just combined.
- Pour batter into the pan. Sprinkle sesame on top.
- Bake for about 50 minutes or until an inserted toothpick comes out clean. Cover with aluminum foil if the top starts burning. Let cool for at least 30 minutes before cutting in.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Samantha says
I do not see a bake temperature but I am assuming 350 degrees?
Natsuko says
Hi Samantha, oh no thank you for catching this! Yes you're right, it is baked at 350F.