This Tahini Cake with Chocolate and Pistachios is a simple, one-bowl cake with a rich, nutty flavor and an incredibly tender crumb. Made with a blend of Roaring Fork Mill All-Purpose Flour and stone-milled Spelt Flour, it balances the earthy depth of tahini with melty chocolate and the crunch of toasted pistachios.
Spelt is one of the oldest cultivated grains and brings a subtle sweetness and delicate texture that pairs beautifully with sesame and chocolate. Freshly stone milling the grain helps preserve its natural flavor, making each slice more complex and satisfying than cakes made with conventional flour.
Perfect for afternoon coffee, dessert, or an elegant brunch, this cake feels both rustic and refined. The tahini keeps the crumb moist, while bittersweet and semisweet chocolate create pockets of richness throughout. A dusting of confectioners' sugar and a handful of toasted pistachios are all that's needed to finish this beautiful bake.
Whether you're exploring heritage grains for the first time or looking for a unique cake recipe, this easy tahini cake is a delicious way to experience the flavor and texture of freshly stone-milled flour from Roaring Fork Mill.
Tahini Cake with Chocolate and Pistachios
2 T oil
2/3 cup (170g) tahini (stirred)
1 large egg
1 tablespoon full fat Greek yogurt
¾ cup whole milk
¾ cup (110g) granulated sugar (or date sugar)
1 tablespoon vanilla paste
1 cup (144g) Roaring Fork Mill All Purpose Flour
½ cup (60 g) Roaring Fork Mill Spelt Flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup semisweet chocolate chips
¼ cup bittersweet chocolate chips
1/3 cup pistachios, toasted and chopped (optional)
confectioners sugar (optional)
Preheat oven to 350°F
Prepare a 9-inch square pan: Oil and line with parchment, leaving an overhang for ease of removing the cake from the pan.
In a large bowl whisk the oil and tahini. Add the egg, yogurt, milk, sugar, and vanilla bean paste, whisk until smooth. Add the all-purpose and spelt flour, baking powder, soda, and salt, mix with a rubber spatula or wooden spoon until just combined. Fold in the chocolate chips. Pour batter into the prepared pan and sprinkle pistachios evenly over the top.
Bake for 25-30 minutes until the cake pulls away from the side of the pan, and springs back when a finger is pressed gently into the middle.
Once cooled, dust lightly with confectioners sugar, if desired.