Vegan Tahini Cake with Coconut & Chocolate Chunks

Get this recipe here: https://www.dimitrasdishes.com/tahini... Ingredients The Dry Ingredients: 3 cups (400g) all-purpose flour 2 tablespoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon salt 5 oz (150g) shredded sweetened coconut 6 oz (170g) semi-sweet chocolate The Wet Ingredients: 1 cup (240g) tahini 1 and 1/2 cups (315g) granulated sugar 1/2 cup (125ml) light olive oil or coconut oil 1 and 1/2 cup (330 ml) unsweetened coconut milk flax egg: 1 tablespoon flax meal plus 3 tablespoons water 1 teaspoon baking soda 1 teaspoon pure vanilla extract 2 teaspoons pure almond extract Instructions Preheat the oven to 350 °F, 180 °C. Grease a 9 by 13-inch (23 by 33 cm) baking pan with olive oil or baking spray. Combine all of the dry ingredients except for the chocolate and coconut in a large bowl ad whisk them together. Combine all of the wet ingredients ina. large bowl and whisk them together until smooth. Add the dry ingredients to the wet in a few batches. Reserve 1/4 of the dry ingredients and toss them together with the chocolate and coconut. Add them to the batter and fold in with a spatula. Transfer the batter to the prepared baking pan. Bake on the center rack of the preheated oven for 35-40 minutes or until a toothpick that is inserted in the center of the cake comes out clean. Cool completely. Top with shredded coconut or with confectioner's sugar and serve with coffee. Kali Orexi! Notes Store any leftovers in an airtight container at room temperature or in the refrigerator for up to 2 weeks Music Used: Greek Sun Time (With Intro) ITEM ID: 66582698 By: tonyanthony Its All Greek ITEM ID: 84456733 By: LowNotes