A moist and tender tahini marble cake with beautiful swirls of vanilla and chocolate, topped with a silky tahini chocolate ganache. This butter-free cake delivers a rich, classic crumb with a subtle nutty depth from sesame paste, making it both unique and irresistibly delicious.

Why You’ll Love This Recipe

• Made without butter, yet still rich and tender
• Easy one-batter method with simple marbling technique
• Beautiful chocolate and vanilla swirls in every slice
• Smooth tahini chocolate ganache adds an elegant finish
• Perfect balance of sweetness and deep cocoa flavor
• Great for tea time, dessert, or special occasions
• Can be adapted for dairy-free or egg-free variations

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake Batter
1/3 cup tahini (smooth and pourable)
1/3 cup light olive oil or neutral oil
1 cup granulated sugar
2 pinches salt
4 large eggs, room temperature
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons vanilla extract or vanilla sugar
2 tablespoons milk, room temperature

Marbling Mixture
1 1/2 tablespoons cocoa powder
1 1/2 tablespoons granulated sugar
2 1/2 tablespoons warm milk

Tahini Chocolate Ganache
2 ounces semi-sweet chocolate, finely chopped
4 teaspoons tahini (plus 2 teaspoons for drizzling)
2 teaspoons honey

Directions

Preheat the oven to 350°F (175°C). Grease an 8 1/2 x 4 1/2 inch loaf pan. Line the bottom with parchment paper and lightly grease the sides.

In a large mixing bowl, whisk together tahini and oil until smooth. Add sugar and salt, and beat until light and slightly fluffy.

Add the eggs one at a time, beating well after each addition.

Sift in the flour and baking powder. Add vanilla extract. Gently mix until mostly combined. Pour in the milk and mix just until the batter reaches a smooth, slow-dropping consistency. Avoid overmixing.

In a small bowl, combine cocoa powder, sugar, and warm milk. Stir into a smooth paste and let it sit for a few minutes. Mix this cocoa paste with one-third of the prepared batter.

Pour half of the plain batter into the loaf pan. Add spoonfuls of the chocolate batter on top. Cover with the remaining plain batter, then add the remaining chocolate batter. Use a knife to gently swirl through the layers to create a marbled effect without overmixing.

Bake in the center rack for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Do not overbake.

Let the cake cool in the pan for about 10 minutes, then remove and transfer to a wire rack to cool completely.

To make the ganache, melt the chopped chocolate in the microwave in 30-second intervals, stirring between each, until smooth. Stir in 4 teaspoons tahini and honey until fully combined and glossy.

Pour the ganache over the cooled cake and spread evenly. Drizzle the remaining 2 teaspoons tahini over the top and swirl gently for a decorative finish. Allow the icing to set before slicing.

Servings and timing

Servings: 12 wedges

Prep Time: 20 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 10 minutes

Each serving contains approximately 313 calories.

Variations

For a citrus twist, replace vanilla with 1 tablespoon fresh orange zest and 1 teaspoon orange extract.

For a deeper chocolate flavor, add 1/4 cup mini chocolate chips to the chocolate batter.

To make it dairy-free, substitute milk with almond milk or oat milk.

For an egg-free version, replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

You can also replace half of the all-purpose flour with whole wheat pastry flour for a slightly heartier texture.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days.

Refrigerate for up to 5 days. Keep in mind that refrigeration may slightly dry the texture.

To freeze, wrap the cake tightly in parchment paper and then in plastic wrap. Place in a freezer-safe bag and freeze for up to 1 month. Thaw at room temperature before serving.

If desired, warm individual slices in the microwave for 10 to 15 seconds before serving.

FAQs

Can I taste the tahini strongly in this cake?

The tahini flavor is mild and blends beautifully with vanilla and chocolate. It adds richness rather than a dominant sesame taste.

What type of tahini works best?

Use smooth, well-stirred, pourable tahini for best results. Thick or dry tahini may affect texture.

Can I use cake flour instead of all-purpose flour?

Yes, cake flour will produce a slightly softer and more delicate crumb.

Why is my cake dense?

Overmixing the batter or using cold ingredients can result in a dense texture. Ensure everything is at room temperature.

How do I know when the cake is done?

Insert a toothpick into the center. It should come out clean or with a few moist crumbs, but not wet batter.

Can I skip the ganache?

Yes, the cake is delicious on its own, but the ganache adds extra richness and visual appeal.

Can I reduce the sugar?

You can reduce the sugar slightly, but reducing too much may affect texture and moisture.

Can I make this in a round cake pan?

Yes, an 8-inch round pan works well. Adjust baking time and check for doneness a few minutes earlier.

What oil works best?

Light olive oil, avocado oil, or any neutral vegetable oil works well.

Can I double the recipe?

Yes, double the ingredients and bake in two loaf pans or a larger pan. Adjust baking time accordingly.

Conclusion

This tahini marble cake proves that you do not need butter to achieve a rich, tender crumb. With its beautiful swirls of chocolate and vanilla and the luxurious tahini chocolate ganache, it is both visually stunning and deeply satisfying. Whether served with tea, coffee, or as a special dessert, this cake offers a wholesome twist on a timeless classic.

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