This deep rich vegan chocolate black sesame cake is moist and tender with bold nutty flavours. Topped with a fluffy fresh strawberry whip cream! (Gluten free, refined sugar free & oil free)
Since sharing these Black Sesame Cupcakes, I’ve been dreaming about a cake version, specifically paired with chocolate cause black sesame + chocolate is a wild experience. When I mean wild, I mean wildly delicious.
What does black sesame taste like?
Although white sesame and black sesame have the same shape and name, they taste very different. Theres even a difference in flavour between Tahini (Middle Eastern) and Asian sesame paste. Tahini is much more runny whereas Asian sesame paste and black sesame paste has the consistency of almond butter. The main difference is that while tahini is milled raw, Asian sesame paste is first toasted and then milled into a butter.
Black sesame paste has a much more nuttier and slightly earthy flavour (in a good way) than white sesame paste, which tends to be a little sweeter too.
The nutty, deep and earthy flavours of black sesame paired with the bitter, rich and slightly acidic flavours from the cocoa compliments each other beautifully. The addition of the fresh strawberry cream on top is just enough to balance out the bold flavours of this cake.
Chocolate Black Sesame Cake Ingredients
Despite the sophisticated flavours that go on in this cake, it’s made with simple ingredients that are actually quite healthy too! This cake isn’t meant to be overly sweet but just enough. Here’s what you’ll need:
- Lite Coconut Milk: Gives a rich texture without adding any butter or oils.
- Coconut Yogurt: Binds and adds moisture.
- Maple Syrup & Coconut Sugar
- Oat Flour: Use superfine for a light tender cake.
- Black Sesame Flour: Can be found on amazon or your local asian grocery store. It may also be called black sesame powder.
- Cocoa Powder: Use a high quality cocoa powder for best results. Be sure to add in a bit of vinegar too if you’re using dutch processed cocoa powder.
In addition, you’ll also need basic baking ingredients like baking soda, salt and vanilla.
How to make dairy free strawberry whip cream
It’s super easy to make vegan whip cream with just a can of chilled coconut cream or coconut milk. Simply just scoop out the hardened cream out of the can and then whip it with a electric hand mixer, like you would for whipping cream. To make it strawberry flavoured, take some fresh or frozen strawberries and vegan sugar and add it into a small sauce pan over medium high heat. Once it starts to bubble and the juices start to release, reduce to a medium low and let it simmer for a few minutes just until thickened. Let it cool completely before whipping it into the coconut whip cream.
How to store black sesame cake
This healthy chocolate black sesame can be made ahead of time since it keeps well at room temperature, in the fridge and the freezer.
The cake without the whip cream can be kept at room temperature in a container semi-covered for 2-3 days. If storing in the refrigerator with or without the cream, be sure to cover it and it will keep for up to 5 days.
Freeze with or without the whip cream on top, although I do recommend freezing unfrosted because the whip cream will release some water when thawed. Wrap the cake and keep in a reusable freezer safe bag for up to 2 months. When ready, thaw at room temperature or in the fridge overnight and then add the cream.
More Black Sesame Recipes to Try
- Banana Black Sesame Cupcakes
- Black Sesame Banana Muffins
- Miso Caramel Black Sesame Donuts
- Matcha Black Sesame Marble Cookies
- Black Sesame Cupcakes with Matcha Frosting
- Black Sesame Caramel
If you recreate this Chocolate Black Sesame Cake recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan chocolate cake infused with deep nutty flavours of black sesame. This black sesame chocolate cake is rich, moist and topped off with sweet strawberry whip cream.
Chocolate Black Sesame Cake
- 1/2 cup lite canned coconut milk (120ml)
- 1/4 cup plain coconut yogurt (60g)
- 1 tsp vanilla extract (5g)
- 1/4 cup maple syrup (80g)
- 3 tbsp coconut sugar (36g)
- 2/3 cup fine oat flour (80g)
- 1/2 cup black sesame powder (56g // can substitute for another nut four for less intense flavour)
- 1/3 cup cocoa powder (32g // if using dutch processed, add 1 tsp apple cider vinegar)
- 1 tsp baking soda
- 1/4 tsp salt
Strawberry Whipped Cream
- Preheat oven to 350 F (180 C). Line a 6×6 inch baking tin or 5×5 inch round cake pan. You can also use a 6×6 inch round cake pan but the cake will be shorter.
- Into a mixing bowl, add in the coconut milk, coconut yogurt, vanilla extract and maple syrup. Add in the apple cider vinegar if using as well. Whisk until well combined. Then add in the coconut sugar, oat flour, black sesame powder, cocoa powder, baking soda and salt and whisk until combined. Pour the batter into the lined baking tin and bake for 25-30 minutes or until the cake is springy to the touch and toothpick comes out clean when inserted in the middle.
- Allow the cake to cool for 5 minutes in the tin and then carefully flip onto a wire rack. Let the cake cool completely.
- For the strawberry whipped cream, add the strawberries to a non stick sauce pan over medium high heat. Crush the strawberries with a fork and let it cook down until jam-like consistency (about 5 minutes). Remove from heat and let it cool completely. Skip this step if using pre-made strawberry jam.
- Once strawberry ‘jam’ has cooled, scoop the coconut whip cream into a bowl and whip for a few seconds with a hand held electric mixer. Add in the strawberry jam and powdered sugar if using and whip until light and fluffy. Keep refrigerated while the cake continues to cool.
- Once the cake has cooled, spread the strawberry whip cream on top. Slice and enjoy!
- Category: dessert
- Method: baking
- Cuisine: vegan, gluten free, japanese, north american
- Serving Size: 1 slice
- Calories: 284
- Sugar: 22.1g
- Sodium: 321mg
- Fat: 10.1g
- Saturated Fat: 2.6g
- Unsaturated Fat: 0.5g
- Trans Fat: 0
- Carbohydrates: 47.6g
- Fiber: 4.8g
- Protein: 6.6g
- Cholesterol: 0
Keywords: black sesame cake, vegan chocolate cake, gluten free chocolate cake, healthy snack cake
SAVE IT FOR LATER! ↓
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