Moist, fluffy, grain-free Tahini Cake! A sweet cinnamon snack cake with the subtle savory contrast of tahini and fluffy berry frosting. Vegan and paleo!

As good as tahini cake sounds (if you like tahini, that is) tahini cake tastes ten times better than that. It took a few days and few slices per day to put my finger on why that is, but I think I’ve figured it out…

My theory: Because it tastes very reminiscent of gingerbread. They are both sweet, they are both cinnamon spiced, they are both rich and moist if you make them right. But most importantly they both have a subtle undertone of bitterness, and that is what makes ALL the difference. Molasses – slightly bitter. Tahini – slightly bitter. So besides a lack of ginger, the end flavor is quite similar!
And I don’t know about you but I adore gingerbread, so this was a very happy discovery in my book.
And although gingerbread is weird to eat in the middle of summer, Grain-Free Tahini Cake slathered with fluffy berry blue frosting is 100% summer approved. HURRAH.

Other, non-gingerbread reasons to love this cake:
- It’s grain-free. Made with a combination of coconut and tapioca flours.
- Vegan and paleo.
- If you hate tahini, you can swap in any nut or seed butter you do like and still have a delicious fluffy grain-free cake.
- One bowl.
- Just 8 ingredients.
- Delicious plain or with frosting. Delicious warm from the oven or chilled as leftovers.
- Moist, not too heavy, fabulous crumb!
This is not an overly sweet cake, so the tahini flavor is definitely noticeable. If you aren’t a fan of tahini, go with almond or cashew butter instead.
The frosting is a simple coconut whipped cream colored with black goji berry powder. I also included an option for using blueberries to color. Or you could use matcha powder for a green frosting, turmeric for yellow, pitaya for pink, blue spirulina for blue etc.

Happy gingerbread in the summer tahini cake baking to you!
Grain-Free Tahini Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 pieces 1x
- Category: cake
- Method: baking
- Cuisine: american
Description
Moist, fluffy, grain-free Tahini Cake! A sweet cinnamon snack cake with the subtle savory contrast of tahini and fluffy berry frosting. Vegan and paleo!
Ingredients
Cake
- 3/4 cup (180g) unsweetened applesauce
- 3/4 cup (180g) tahini*
- 1/2 cup (70g) coconut sugar
- 1 tbsp apple cider vinegar or lemon juice
- 1/4 cup (30g) coconut flour
- 1/4 cup (30g) tapioca starch
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Purple Frosting
- 1 15-oz can full-fat coconut milk, chilled
- 1 tsp black goji berry powder**
Instructions
- Preheat the oven to 350ºF.
- In a bowl, whisk together the applesauce, tahini, coconut sugar, and vinegar/lemon juice.
- Add the baking soda, flours, cinnamon, and salt. Stir to combine.
- Transfer to a greased baking dish (I used this 9×6″ ceramic dish, but a loaf pan would work too).
- Bake for 30-35 minutes at 350ºF.
- Remove from the oven and cool completely before frosting. (It’s really yummy without frosting too!)
- For the frosting, scoop out the solid cream from the top of the can of chilled coconut milk. Whip with a hand mixer until smooth and fluffy. Add the black goji powder or blueberry juice. Mix, adjusting to achieve desired color.
- Spread frosting on the cooled cake. Top with berries. Slice and enjoy!
Notes
*If you don’t like the taste of tahini, substitute with any nut/seed butter you prefer.
**Or defrost about 1/2 cup frozen blueberries, squeeze out the juice, and use that for the purple color. You an also add 1-2 tbsp sweetener to the frosting, but I like it as is.
Nutrition
- Serving Size: 1 piece
- Calories: 307
- Sugar: 14g
- Fat: 21g
- Saturated Fat: 11g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 6g
Keywords: vegan, gluten-free, blueberry, paleo, dessert, snack, healthy



























