Chocolate and Tahini Pancake Cake

February 28, 2014 in Sweet

This is yet another pancake recipe, yes I know and another pancake cake which means you need to make all the elements, pancakes and filling but it is fun and yummy. This one does not take that long, it just depends on how long you take to make pancakes, which I am quite slow at but those better at it will find this easy.

Once you put it all together you have a cake that is so rich with chocolate you can only eat a small piece, well I could anyway but you will love it. If you have never used Tahini in a dessert before then I can really recommend it, as it will give you dessert a really rich and creamy edge.

I have put cocoa powder in the pancakes just to increase the chocolatiness (which I know is not a word) of this dessert and it really does pack a punch. I served it with a thick coconut cream that was sweetened with agave and also some pistachios which really compliment the tahini. You could serve it with any vegan cream or ice cream though, just go for your favourite, if you are a real glutton for punishment then you could try a chocolate ice cream!

Chocolate and Tahini Pancake Cake

Serves 8
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr (add on a bit extra for cooling and putting together)

Ingredients

For Chocolate Tahini Filling

290g/1 cup Tahini

1/2 tsp Vanilla Extract

45g/ 1/2 cup Powdered Agave

25g/ 1/4 cup Cocoa Powder

3 tbs nut milk (plus you will need 3-4 tbs more when thinning for topping

For Pancakes

180g/6.25oz Wholemeal Flour

60g/2oz Cocoa Powder

2 Vegan Eggs

3 tsp Coconut Milk Powder

650ml/2 1/2 Cups Water

Instructions

For Chocolate Tahini Filling

1. Put the first 4 ingredients in a food processor along with 3 tbs of milk. Mix until smooth, add more milk if needed to make this spreadable.

For Pancakes

1. Whisk together all of the ingredients to make a smooth batter that is easy to pour.

2. Heat about 1 tbs of oil in a 20cm/8in non-stick frying pan then pour out any excess. Pour around 2 tbs of batter in the pan and swirl around to cover the base of the pan.

3. Cook the pancake on a low heat and then when the pancake is cooked on the under side, flip and cook until both sides are browned.

4. Repeat the above 2 steps until all the batter has been used. You should get about 20 pancakes from the batter. Set aside to cool

To Make Up

1. Once all the pancakes are completely cool begin layering the cake. Place the first pancake on the plate then spread a thin layer of the chocolate and tahini filling on the pancake and then layer another pancake on top.

2. Repeat the above step until all of the pancakes have been used. You should be left with about 1/3 of the filling left. Now stir in some more milk so that you can pour the filling. It should be the consistency of thick double cream.

3. Pour all the remaining filling on to the top of the cake and spread out for even coverage allowing it to drip over the sides. Decorate with nuts of your choice and serve with your favourite vegan cream.

About the author

Mercedes Aspland

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Mercedes is a Yoga Sports Coach with experiences working with athletes from many disciplines and experience levels. She is keen to spread the word of how valuable yoga is to sport. With additional qualifications in nutrition she also shares a number of recipes and nutritional advice to keep you fuelled while training.

Chocolate and Tahini Pancake Cake

Ingredients

Instructions

Mercedes Aspland

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