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Grain-Free Tahini Cake

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 pieces 1x
  • Category: cake
  • Method: baking
  • Cuisine: american


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!




  • 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. Preheat the oven to 350ºF.
  2. In a bowl, whisk together the applesauce, tahini, coconut sugar, and vinegar/lemon juice.
  3. Add the baking soda, flours, cinnamon, and salt. Stir to combine.
  4. Transfer to a greased baking dish (I used this 9×6″ ceramic dish, but a loaf pan would work too).
  5. Bake for 30-35 minutes at 350ºF.
  6. Remove from the oven and cool completely before frosting. (It’s really yummy without frosting too!)
  7. 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.
  8. Spread frosting on the cooled cake. Top with berries. Slice and enjoy!


*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.


  • 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