One of the first things I ever learned to bake was a marbled loaf cake I watched on Martha Stewart. I was eleven. It was that summer that I taught myself (with Martha’s help, of course) how to bake from scratch. And I fell in love with it. I watched Martha’s show everyday it was on that summer. And then I would bake what she made, and do the craft she taught with my younger brother. We loved it so much, even though I made him be my assistant while I worked my way up to having my own pretend baking show. You know, when I felt I was a professional chef as well (probably only a week of baking).
It was that marbled loaf, and that memory that gave me the desire to make something like it again. Except WAY different. Obviously.
I know this is not a marbled loaf, but the idea came to me from that, soooo.
Chocolate and tahini are one of my favorite combinations right now! And it is so dang good in this loaf. It’s perfectly sweet, refined-sugar-free, gluten-free, and incredibly DELICIOUS!
Chocolate Tahini Swirl Loaf
A delicious gluten-free, refined-sugar-free cakey loaf that is moist and delectable!
- 2 c almond flour
- 1/4 c tapioca flour
- 2 tsp baking soda
- 1/2 tsp sea salt
- 1/4 c cacao powder
- 1/4 c maple syrup
- 1/4 c tahini
- 2 eggs
- 1/4 c plant based milk I used MALK cashew milk, unsweetened
- 1/4 c mini dark chocolate chips
- 1/4 c tahini
Preheat the oven to 350 F
Mix all dry ingredients in a bowl.
Mix all wet ingredients in a separate bowl well, no clumps.
Add the dry into the wet and mix again until a smooth batter forms.
Pour batter in a parchment paper lined (or lightly oiled) loaf pan.
Sprinkle and drizzle tahini on top. Place in the oven for about 5 minutes to melt the chocolate chips. Take it back out and use a knife to swirl the tahini and chocolate into the batter.
Return loaf to oven and bake for 45 more minutes.
Cool completely before removing from the pan. I drizzle more tahini on top and it is super delicious!!