Black and White Sesame Streusel Cake

Black Sesame Streusel:

1/2 Cup Black Sesame Tahini

2 Tablespoons Vegan Butter, Melted

1/2 Cup Dark Brown Sugar, Firmly Packed

1/2 Cup All-Purpose Flour

1/4 Cup Black Sesame Seeds

1/4 Teaspoon Salt

White Sesame Cake:

1/2 Cup Raw Sesame Tahini

1/4 Cup Vegan Butter, at Room Temperature

3/4 Cup Granulated Sugar

1/4 Cup Plain Vegan Yogurt

2 Cups All Purpose Flour

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/4 Teaspoon Ground Cardamom

1/4 Teaspoon Ground Cinnamon

1 Cup Plain Non-Dairy Milk

1 Tablespoon Lemon Juice

1 Teaspoon Vanilla Extract

Preheat your oven to 350 degrees and lightly grease a square 8 x 8-inch baking pan; set aside.

Begin by preparing the streusel topping. In a large bowl, stir together the black tahini, melted vegan butter, and brown sugar until smooth. Add in the flour, sesame seeds, and salt, mixing with a fork to create coarse, chunky crumbs. Set in the refrigerator to chill while focusing on the cake batter next.

Place the raw tahini, vegan butter, sugar, and yogurt into the bowl of your stand mixer and thoroughly cream everything together using the paddle attachment. Pause to scrape down the sides of the bowl as needed, making sure that all the ingredients are incorporated into a homogeneous blend before proceeding.

Sift the flour, baking powder, baking soda, salt, cardamom, and cinnamon together into a separate bowl, whisking to combine. In a small pitcher, stir the non-dairy milk, lemon juice, and vanilla together as well. Add about half of the dry goods into the stand mixer, blending until mostly incorporated. Introduce half of the liquids, continuing to mix at a low speed. Repeat the procedure until both are smoothly blended in. Be careful not to over-beat the batter though; a few errant lumps are perfectly fine.

Smooth the batter into your prepared baking dish. Break up the crumbs with a fork and sprinkle them evenly all over. It may seem like a lot, but you want full coverage here, so don't hold back.

Bake for 55 to 60 minutes, until toothpick inserted in center comes out clean. Cool completely in pan before slicing and serving.

Makes 9 - 12 Servings

©Hannah Kaminsky http://www.BitterSweetBlog.com