The Best Every Occasion Tahini Cake with Honey & (Vegan) Butter Glaze

Preheat your oven to 350 degrees F (175 C). Grease a 9x5 inch or 8x8 inch pan with coconut oil, or line it with parchment paper.

In a medium bowl, combine the eggs (or flax eggs for vegan option) and tahini, and mix until smooth. Add the 3/4 cup coconut sugar, non-dairy milk, and vanilla extract – mix again until smooth.

In a separate bowl, whisk the almond flour, coconut flour, baking soda, and pinch of salt together. Add these dry ingredients to the wet ingredients and mix until thoroughly incorporated. The batter should be thick.

Transfer the batter to the prepared pan. Sprinkle the remaining 1 tablespoon of coconut sugar and the sesame seeds on top. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean, and the edges of the cake are golden and pulling away from the sides of the pan. Let the cake cool completely.

FOR THE GLAZE: Heat a small pan over medium heat. Add the vegan butter and once it starts to melt, add the honey. Cook until the mixture starts to bubble, then remove from heat. Spoon the glaze over the finished and slightly cooled cake, as desired.