Makes: 18 cupcakes, standard size


  • 2 T egg replacer
  • 1 c water
  • ½ c canola oil
  • ¼ c Tarazi tahini
  • 2 t vanilla extract
  • 2 c all purpose, gluten free baking flour (such as Bob’s Red Mill)
  • ¼ c Dutch process cocoa powder
  • ½ t instant espresso powder
  • ½ t salt
  • ¾ c sugar
  • ¼ t xantham gum
  • ½ t baking soda
  • 1 T baking powder


Preheat the oven to 350 degrees. In the bowl of a stand mixer fitted with the paddle attachment, add egg replacer and water. Mix until no lumps are visible, using a spatula if necessary. Let the mixture sit for 5 minutes. Then add canola, tahini, and vanilla extract to the bowl and mix until creamy, about 2 minutes. Meanwhile, in a medium sized bowl, whisk together gluten free baking flour, cocoa, instant espresso, salt, sugar, xantham gum, baking soda, and baking powder. Whisk the dry ingredients together until they are homogeneous. Then, with the mixer off, add the dry mixture. Keeping the machine at the slowest stetting, combine both mixtures. Mix until the batter is uniform, about one minute. Line muffin tins with paper muffin cups and fill each with about ¼ c of batter. Bake for 18-20 minutes. Let cool completely before frosting. Best eaten the day they are made.

Tahini Butter Cream Ingredients:

  • 12 oz / 3 sticks vegan buttery sticks, softened
  • 2 c powdered sugar
  • ¾ c Tarazi tahini
  • 1 t vanilla extract
  • Black sesame seeds (optional)
  • unhulled sesame seeds (optional)

In the bowl of a stand mixer fitted with the whisk, whip buttery sticks and sugar together until fluffy, about 3 minutes. Then, add tahini and vanilla. Whip the mixture hard for about 5 minutes or until it doubles in volume. Frost cooled cupcakes and garnish with black and unhulled sesame seeds.