Black Sesame Seed Cake

My mother used to make a sesame seed cake recipe that she found in the NEW YORK TIMES. She frosted it with chocolate ganache and it was so delicious it never lasted more than one meal in our household. I’ve been searching for years trying to find that original recipe without any success. However, recently I’ve found several gluten-free sesame seed cake recipes, one of which I’ve adapted here. Of course, if you can have eggs, go ahead and substitute back the one egg for the flax gel. This makes one 8×8″ square or round cake so for a two layer cake, double the recipe or make it twice.

Preheat oven to 325 degrees. Grease an 8×8″ baking pan. In a medium size mixing bowl combine:

1 tablespoon ground flaxseed

3 tablespoons warm water

Whisk together and let sit for approximately 5 minutes until it forms a gel. To it add:

1/2 cup date sugar

1/3 cup Spectrum shortening (or vegan butter or margarine at room temperature)

1/4 cup black sesame seeds (or toasted regular ones if you prefer the taste)

I just used a spoon to mix this cake together but feel free to use a hand mixer. Combine the above until smooth and the shortening is incorporated. Add:

3/4 cup non-dairy milk (minus 1 tablespoon)

1 tablespoon rice vinegar

1 teaspoon vanilla extract

Stir in the liquid ingredients before adding:

2 cups oat flour (make sure it’s gluten-free)

1/2 teaspoon xanthan gum (or guar gum)

2 teaspoons baking powder

Stir until all ingredients are combined. Spoon into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Frost with chocolate or carob ganache if desired (see recipe under Sauces, Condiments and Dressings).

5 thoughts on “Black Sesame Seed Cake

  1. Hi. I’ve never heard of this type of cake. Love that there’s only 1/2 cup of sugar. I can’t eat many cakes or cookies because sugar content is usually high. The chocolate ganache sounds yummy.

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    1. The sugar, although you could use regular cane sugar, is date sugar which has a lower glycemic index rating than most sugars. For more information on sweeteners, I have a page on all the various sweeteners and their uses. The only one missing is the new one made from apple juice. Thanks so much for your comments. I really appreciate hearing from you.

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      1. You’re welcome. I really appreciate your posts. They expand my knowledge on ideas for foods I can eat. There are so many variables in ready made gf vegan foods that are pre made at the store. There is usually an ingredient or two I can’t have, which limits what I can eat. I love homemade. Your recipes help me with that! I’ll look for the sugar post, thank you.

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      2. Thank you so much. I really appreciate your comments and likes. Feedback from followers helps me realize what everyone wants to see. I hope you find the sweeteners page useful. I have the same issues when I read labels at the market – there’s always something in it I can’t (or shouldn’t) have.

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