Black Sesame Crumb Cake

This decadent black sesame crumb cake is like no other. The black sesame seeds add a subtle kick to the overall flavor. The crème Fraiche adds a delightful rich quality. It goes perfectly alongside a cup of tea, coffee or even a glass of wine.

BLACK SESAME CRUMB CAKE [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE CRUMB TOPPING:

• 1 1/4 cups coconut sugar, packed
• 3/4 cup, plus 2 tablespoons (1 3/4 sticks) vegan butter
• 3/4 cup millet flour
• 3/4 cup white rice flour
• 1/2 cup gluten-free oat flour
• 1/4 cup ground black sesame seeds
• 1/2 teaspoon cinnamon
• 1/4 teaspoon sea salt

FOR THE CAKE:

• 3/4 cup white rice flour
• 3/4 cup gluten-free oat flour
• 1/2 cup millet flour
• 1/4 cup ground black sesame seeds
• 1/4 cup tapioca flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3/4 cup (1 1/2 sticks) vegan butter (room temperature)
• 1 1/3 cups coconut sugar
• 2 chia eggs (2 tablespoons ground chia seeds whisked with 5 tablespoons water)
• 1/2 cup vegan crème fraiche
• 1 teaspoon pure vanilla extract
• 2 teaspoons apple cider vinegar

PREPARATION

TO PREP:

1. Grease your 9 1/2-inch springform pan with butter then line with parchment paper. Preheat oven to 350°F.
2. Add the sesame seeds to the bowl of a food processor or coffee grinder. Pulse the seeds in a food processor until finely ground.  Set aside.  Do the same with the chia seeds.

TO MAKE THE CRUMB TOPPING:

1. In a small saucepan, melt the butter on medium-low. While butter is melting, in a medium bowl, mix together the flours, sugar, sesame seeds,  and salt. When the butter is melted add it to the flour and toss with a fork until moist clumps form. Set aside.

TO MAKE THE CAKE:

1. In a large bowl, add the flours, sesame powder, tapioca flour, baking soda, and salt. Whisk together really well. Set aside.
2. In a small bowl, add the 5 tablespoons of water and quickly whisk in the 2 tablespoons of ground chia seeds until it becomes gelatinous and then set aside.
3. In a food processor, cream the butter and sugar together well and then add the apple cider vinegar and vanilla. Add the chia egg to the butter and pulse until just incorporated. Next, add the crème fraiche and mix in. Add the flour in two stages and roughly mix then dump into the large bowl that the flour was in and mix with a wooden spoon or your hands.
4. Add half of the cake batter into the prepared springform pan and spread evenly. Sprinkle 1/3 of the crumb topping evenly on top of the batter then plop spoonfuls of batter around the top of the crumbs and very carefully spread the batter over the crumbs. You need a little bit of patience but don’t worry it will come together.
5. Put the cake onto a cookie sheet and place into the preheated oven on the middle rack in the middle of the oven. Bake for 60 minutes. Carefully remove from oven and place on a cooling rack for at least 1 hour but it is best to let it cool completely. The cake will still be cooking as it cools.

http://www.onegreenplanet.org/vegan-recipe/black-sesame-crumb-cake/?utm_source=Green+Monster+Mailing+List&utm_campaign=127cf3cb25-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-127cf3cb25-106919241