Chinese Black Sesame Cake
This Chinese Black Sesame Cake is a popular and delicious Hong Kong (Cantonese) Style cake topped with pistachio and black sesame buttercream.
- Prep time
- 30 min
- Cook time
- 50 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
- vegan butter
- 150 g gluten free self-raising flour
- 100 g black sesame seeds ( toasted)
- 1 tbsp desiccated coconut
- 90 g rapadura sugar
- 1 tsp baking powder
- 1/4 tsp xanthum gum
- 1/8 tsp salt
- 80 g vegan butter
- 180 ml rice milk
- 3 tsp egg replacer powder
- 60 ml water
- 120 g vegan butter (cold)
- 1/4 cup stevia
- 1 tbsp corn starch
- 100 g pistachio nuts (shelled and roughly chopped)
- 1/2 tbsp black sesame seeds
Instructions
- 1
Place cold vegan butter in a large mixing bowl and using an electric hand mixer, beat for 2 minutes. Gradually add all the stevia and corn starch and beat until light and fluffy.
- 2
Place in refrigerator until ready to use.
- 3
Toast the black sesame seeds in a frying pan over medium low heat for 5 minutes or until fragrant. Set aside to cool.
- 4
Place the toasted black sesame seeds in a food processor, ground until fine meal.
- 5
Heat up the rice milk, vegan butter and rapadura sugar in a small pot for 2 minutes or until the vegan butter and sugar have melted, stir and combine well.
- 6
Sift all the dry ingredients except desiccated coconut and the black sesame meal into another large mixing bowl, whisk and combine well.
- 7
Then add in the black sesame meal and desiccated coconut and whisk and combine. Make a well in the centre of the mixing bowl.
- 8
Gradually pour the wet ingredients mixture prepare in step 4 and the vegan egg replacer mixture into the well and use a spatula to mix briefly. Then whisk until well combined.
- 9
Pre-heat fan-forced oven to 160C or 320F.
- 10
Grease the cake tin with some vegan butter and line the bottom of the cake tin with baking paper.
- 11
Pour the cake batter into the cake tin and spread evenly with a spatula.
- 12
Bake the cake for 50 minutes or until tooth pick comes out clean.
- 13
Cool in cake tin for 10 minutes, then remove and place the cake on a cooling rack.
- 14
Let the cake cool completely before frosting with an icing spatula.
- 15
Garnish with the pistachio nuts and black sesame seeds on top of the frosting. Slice into 16 square pieces and serve.