Print

Tahini Marble Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and tender butter-free tahini marble cake swirled with vanilla and chocolate, finished with a silky tahini chocolate ganache for a rich and elegant dessert.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 wedges
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean-Inspired
  • Diet: Vegetarian

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8 1/2 x 4 1/2 inch loaf pan.
  2. Whisk tahini and oil until smooth. Add sugar and salt, beating until slightly fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Sift in flour and baking powder. Add vanilla and mix gently. Stir in milk just until smooth. Do not overmix.
  5. In a small bowl, mix cocoa powder, sugar, and warm milk into a smooth paste. Combine this with one-third of the batter.
  6. Layer half the plain batter in the pan, add spoonfuls of chocolate batter, then repeat layers. Swirl gently with a knife to marble.
  7. Bake 50–60 minutes until a toothpick comes out clean with a few moist crumbs.
  8. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
  9. Melt chocolate in 30-second intervals, stirring until smooth. Stir in tahini and honey until glossy.
  10. Spread ganache over cooled cake and drizzle remaining tahini on top. Swirl decoratively and allow to set before slicing.

Notes

  • Use smooth, pourable tahini for best texture.
  • Avoid overmixing to maintain a tender crumb.
  • Milk can be replaced with almond or oat milk for dairy-free variation.
  • Store at room temperature up to 3 days or refrigerate up to 5 days.
  • Freeze tightly wrapped for up to 1 month.

Nutrition

Find it online: https://savorymomskitchen.com/tahini-marble-cake/