Chocolate Tahini Cake with Tahini Frosting

Tried cutting them like Molly did in her cookbook, though I didn't have a biscuit butter. I just cut them with a knife after they had been in the fridge over night. 

Tried this chocolate tahini cupcake with tahini frosting from Molly Yeh's cookbook. I made these vegan so that my daughter with allergies could have it. She liked the chocolate cupcake, but my kids didn't like the tahini frosting as much. I think it might have been partially because I used salted vegan butter, so the frosting might have been too salty. I was able to bake 12 cupcakes and one 8x8 square pan of cake. 

Chocolate Tahini Cupcakes with Tahini Frosting (~from Molly Yeh’s cookbook, Molly on the Range)

For The Cake

1 3/4 cups granulated white sugar

1 3/4 cups all purpose flour

1 cup unsweetened cocoa powder

1 1/2 teaspoons kosher salt

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

2 large eggs (used 2 flax seeds- 2 tablespoons flax meal and 5 tablespoons of water)

1 cup whole milk (used soy milk)

1 tablespoon pure vanilla extract

1/4 cup flavourless oil (I used coconut oil)

1/2 cup tahini

3/4 cup boiling water

For The Tahini Frosting

1 cup unsalted butter, at room temperature (used earth balance butter)

1/2 cup tahini

2 cups powdered icing sugar

1/8 teaspoon kosher salt (don't add this if using vegan salted butter)

1/4 teaspoon ground cinnamon

1 1/2 teaspoons pure vanilla extract

Make The Cake

Preheat the oven to 350 degrees Farenheight. Grease and flour three 7-inch round cake pans (or, one 13 x 9-inch baking dish). I made 12 cupcakes and a 8x8 square pan for 24 min

In a large bowl, whisk together the sugar, flour, cocoa powder, salt, baking powder, and baking soda.

In a medium bowl, whisk together the eggs, milk, vanilla, oil and tahini.

Add the wet ingredients to the dry ingredients and stir to combine.

Whisk in the boiling water.

Divide batter evenly between cake pans and bake until a toothpick inserted into the center comes out clean, about 23-25 minutes.

Let cakes cool completely before frosting.

Make The Frosting

In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter and tahini until creamy.

Gradually add the powdered sugar and mix to combine.

Mix in the salt, cinnamon and vanilla extract.

Beat on high until fluffy, about one minute.