Chocolate-Tahini Buckwheat Marble Cake
1 cup (140g) light buckwheat flour or superfine brown rice flour
- 1 cup (100g) almond flour
- ¾ cup (150g) sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (115g) melted virgin coconut oil or extra virgin olove oil, plus more for greasing
- ½ cup (115g) well-stirred tahini
- ½ cup (115g) whole milf, out milk, or canned full fat coconut milk
- 2 large eggs
- 1 tablespoon frshly squeezed lemon juice
- 1 tablespoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- Chocolate glaze (page 46), optional
- Preheat the oven to 176 degrees C. Grease the inside of a 9-cup Bundt pan with coconut oil.
- In a large bowl, whisk together both flours, sugar, baking powder, baking soda and salt. Add the coconut oil, tahini, milk, eggs, lemon juice, and vanilla. Whisk vigorously until the batter is smooth. Transfer half of the batter to a separate bowl bowl and whisk in the cocoa powder.
- Alternate spooning the two batters into the pan until all of it has been used. To marble the cake, run the tip of a knife or toothpick through the batters to create swirls, but try not to overdo it or you won’t distinct marbling in the baked cakes.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack. If you will glaze the cake, let it cool completely. Put the wire rack on a tray lined with parchment paper and pour the chocolate glaze over the top. The cake will keep tightly wrapped in the refrigerator for 3 days.