Delicious and moist Chocolate Chunk Tahini Cake made with Cashew Flour are the perfect gluten-free snack or dessert; Rich tahini flavors balanced out by subtle cashew with chunks of dark chocolate.
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I’ve had my eyes on Nature’s Eats’ Cashew Flour for months now ever since I saw a fellow food blogger post a recipe with it on Instagram. And when I got a positive reply from them about working together on something, I had my fingers crossed that this would be part of the package they sent me.
As soon as I opened that box, I knew what I was going going to go for: Chocolate Chink Tahini Blondies.
Did I say blondies? Yes. That was the initial plan. But after I starting putting things together for the recipe, I just felt it in my heart that a cake might be even better.
Well at least it would be different!
What is Cashew Flour?
Its a grain-free, gluten-free, low-carb flour substitute made from cashew seeds. Yes, they’re seeds, so this flour is nut free as well!
Cashew flour vs Almond Flour
There’s not so many recipes out there that show you how to use cashew flour; Its not as popular a gluten-free flour substitute – yet – but there’s still a bit of mention here and there.
Cashew flour is like almond flour, made from the cashew seeds like almond flour is made from the nuts.
In recipes, it can be used as a 1:1 replacement for almond flour. if you’ve got a packet of cashew flour lying around, there’s actually plenty of recipes on how to use it, just disguised as almond flour recipes
Can you make cashew flour at home?
Yes, making cashew flour at home is very easy! Just take 1 cup of raw cashews, pulse them in a food processor a couple of times, and then just process it until it turns into a fine flour.
Don’t let it go too long or you’re going to end up with cashew butter.
Looking for Keto and Paleo Cashew Flour Recipes?
If you’re wondering what to make with cashew flour, you need to try this recipe for chocolate chunk tahini cake bars – or even a chocolate chip cake if you’d like that better.
Just noticed Ambitious Kitchen has a chocolate chip tahini cake, but this was not inspired by that.
Ingredients for Chocolate Chunk Tahini Cake with Cashew Flour:
- Cashew Flour
- Baking Powder
- Tahini
- Brown sugar replacement (sugar free)
- Egg Whites
- Coconut Oil
- Unsweetened Almond Milk
- Vanilla Extract
- CHOCOLATE CHUNKS (stevia sweetened)
How to make Chocolate Chip Tahini Cake:
- Mix the drys: cashew flour and baking powder
- Mix the wets: Tahini, sugar substitute, egg whites, coconut oil, almond milk and vanilla
- Add wet to dry and stir
- Fold in chocolate chunks
- Pour into an 8×8” parchment lined baking sheet
- Top with more chocolate chunks
- Bake at 350°F for 25 minutes
Line 
Mix 
Whisk 
Add 
Combine 
Fold 
Pour 
Spread 
Top
Healthy and Gluten Free Chocolate Chip Tahini Cake?
This chocolate chunk tahini cake/blondie bars recipe has no milk and no butter, and just a little bit of oil – definitely healthy!
It also has no eggs – just egg whites, so that cuts out a lot of the fat and just adds pure protein in there.
The best part though, its got no sugar either! I use Swerve brown sugar substitute and stevia sweetened chocolate so that’s all naturally sweetened; A sugar-free tahini cake bars and blondies ftw!
Some variations for Chocolate Chip Tahini Bars?
- Don’t have cashew flour? Almond flour would also go really well with the flavor of the tahini, so these cake bars would turn out just as delicious.
- No coconut oil? Use butter – not as healthy, but its okay.
- No swerve? Use coconut sugar for an un-refined sweetener, or even brown sugar to bring out the tahini flavor, but the swerve lets this the cake/blondie be sugar free.
- No chocolate bar? Use about ½ cup chocolate chips instead and turn this into a chocolate chip tahini cake instead!
- Want chocolate chunk/chip tahini blondies? Reduce the egg whites and use just one – the rise will be less and you can end up with slightly fudgy blondies.
Want another tahini recipe?
Chocolate Chunk Tahini Oatmeal Cookies
A blondie recipe?
Favorite Fudgy Peanut Butter Chickpea Blondies
Chocolate Chunk Tahini Cake with Cashew Flour (Paleo and Gluten-Free)
Ingredients
- 1 cup Cashew Flour, 80g
- 1½ tsp Baking Powder
- ½ cup Tahini, 120g
- 6 Tbsp Swerve Brown Granulated Sugar Replacement, or Coconut/Brown Sugar
- 4 Egg Whites
- 1½ Tbsp Coconut Oil
- 1½ Tbsp Unsweetened Almond Milk
- 1½ tsp Vanilla Extract
- 3 oz Dark Chocolate Bar, Chopped, 85g, Stevia-Sweetened
Instructions
- Preheat oven to 350°F, grease 8” x 8” brownie pan or baking dish and line with parchment paper.
- In a small bowl, combine and uniformly mix cashew flour and baking powder.
- In a large bowl whisk together tahini, brown sugar, egg whites, coconut oil, almond milk and vanilla.
- Add dry ingredients to wet, and stir until combined.
- Fold in chopped chocolate, reserving about 2 Tbsp for the top.
- Pour batter into prepared pan and spread. Top with reserved chocolate chunks.
- Bake for 25 minutes. Cool completely before cutting.
Notes
- To replace Cashew Flour, use an equal amount of Almond Flour.
- Make sure tahini is runny and not thick.
- To replace Tahini, use any nut butter or seed butter.
- Let the cake cool completely before storing.
- Room temperature: 2-3 days, in an airtight container.
- Fridge: 1 week in an airtight container.
- Freezer: 2 months, wrapped in plastic wrap and then placed in freezer bags.Thaw at room temperature before eating.
- Nature’s Eats Cashew Flour
- Swerve Brown Sugar Replacement
- Lily’s Original Dark Chocolate
- Servings: 16 2×2” bars | Serving size: 1 bar
- Calories: 142kcal
- Fat: 12.3g | Saturated fat: 3.9g
- Carbohydrates: 11.5g | Fiber: 1.8g | Sugar: 0.9g
- Protein: 4.8g
First of all, FANTASTIC recipe! I got cashew flour on a whim and immediately knew it was made to pair with tahini. Great minds think alike (kidding). Now, I am about to be one of those dreadful “changed everything, then rated it” people. I was trying to use up what I already have and the substitions notes might be useful info for others in the same boat.
Used regular dark brown sugar instead of Swerve
Subbed 8 TB aquafaba for the egg whites, which I whipped to a foam before adding (probably unnecessary step)
Vegetable oil instead of coconut oil
2% dairy milk instead of almond
Chopped Ghirardelli Intense Dark salted almond squares (2.5 oz)
Folded in the whipped aquafaba at the end, then the chocolate, and baked as directed. Came out so very good, a keeper and clearly a flexible recipe too!
The use of bar chocolate instead of chips is important – bar chocolate melts into the cake and makes a little choc patch, while chips will hold their shape and harden once the cake cools as they are formulated to do so.
Haha I was going to say that I agreed and tried the pulp thing just exact same as that other one review, I was looking for the name, why it isn’t showing the name haha it kept saying Kioma.. this should be for the comment I just posted. Nop! It was Me!. I already reviewed this blondie cake!! 😂😂 Well, it doesn’t surprise me. For more starsss
Hahahaha! You really have tried this recipe more than I did. And now you are hyping me up <3
I have looked for this recipe in specific numerous times, I like it a lot. I’m surprised it doesn’t have more 100 stars rating because it deserves it and also would be easier to find 😀 so here I am to help with that a little bit even though I’m normally too lazy to rate anything. This recipe works! Love the sugar ratios, tahini and chocolate is a lovely comb but I also have used other nut butters instead and even have divided the nut flour ratio with some whole oats flour and works pretty good too. Love that uses white eggs, I sometimes beat them into a cloud to add more air (when I’m in the mood) and makes it fluffier but you don’t have to really. Anyways, love this recipe and just wanted to thank you guys.
Oh my gosh Kiomarys thank you so much for your kind words. Honestly I didn’t remember this recipe it’s been a while since I tried this but I am really glad you did and loved it so much! Tahini and chocolate is really an underrated combo <3
This cake is amazing. I have done it with almond pulp and cashew flour and just needed to bake it a little longer, it turned out very good I have to say. Love the combination of chocolate and tahini in this crumbly texture due to the nut flour. I am very grateful for this recipe. Thank you!
Ohhh The Almond Pulp and Cashew Flour combination sounds lovely! I’m so happy you loved it 🙂
I absolutely loved these bars! These were the perfect balance between fluffy texture and dense flavor, and satisfied my chocolate craving without the guilt. I’d never tried tahini in a dessert before, but you absolutely must! It adds a wonderful nuttiness that makes this dish what it is! If you don’t have some of the ingredients, Haylee has you covered with alternatives. I subbed cashew flour for almond flour, and now I wonder why I even used regular flour this whole time! If you think that the texture would be too weird, think again! It’s just like a regular cake without most of the guilt and with way more protein! This recipe is also easily adaptable to any kind of pan you have, as I used a muffin tin for mine. Would 110% make again, and maybe even try it with some blueberries for a fruity kick next time!
Thank you so much Vidushi, that was exactly my goal!
I’m so happy you enjoyed this cake 🙂 Tahini really is quite a game changer; it’s now a regular in my pantry!
Hope you get a chance to try some more recipes!