The Gluten-Free Black-Sesame Cake We Want to Eat All Day Long

Cake for breakfast, cake with tea, cake for a midnight snack—turn to this not-too-sweet black-sesame loaf whenever a cake-craving strikes. The black sesame seeds have a more intense, nutty flavor than the white seeds do. They also have a little bitterness which, along with the toasted sesame oil, gives this cake a savory edge, which makes it ideal for all your cake-related needs. 

Gluten-Free Black Sesame Cake Recipe 

Serves 10

Shopping List
½ cup unsalted organic butter, plus more for greasing
2 organic large eggs
½ cup organic whole milk
2 tablespoons black sesame seeds, plus 1 tablespoon for garnish
1 cup cane sugar
1¼ cup plus 2 tablespoons gluten-free all-purpose flour, preferably Cup4Cup
1 teaspoon baking powder
¼ teaspoon baking soda 
1½ teaspoons toasted sesame oil 
1½ teaspoons pure vanilla extract
¼ teaspoon flaky sea salt or kosher salt

Blender or coffee grinder, stand mixer, optional, 1 or 2 large bowls, small frying pan, preferably nonstick, loaf pan (9 by 5 inches) or medium baking dish (8 by 8 inches)

1. Toast the sesame seeds; prep the wet ingredients
Heat the oven to 350°F.

  • Bring the butter, eggs, and milk to room temperature. 
  • Lightly grease a loaf pan or baking dish with butter or oil.

In a small dry frying pan over medium heat, toast 2 tablespoons of the sesame seeds, stirring occasionally, until fragrant, 3 to 4 minutes. Transfer to a plate and let cool.
In the bowl of a stand mixer fitted with the paddle, or in a large bowl with a spatula, combine the sugar and butter and mix until softened and incorporated. Slowly add one egg at a time, scraping the sides of the bowl with a spatula, until combined. 

2. Prep the dry ingredients

  • Set aside 1 tablespoon black sesame seeds for garnish.

In a blender or coffee grinder, coarsely chop the toasted sesame seeds; don’t overgrind. Transfer the seeds to a clean large bowl. 
Add the flour, baking powder, baking soda, and salt to the bowl with the ground sesame seeds and mix well to combine.

3. Make the cake batter; bake the cake
To the bowl with the butter and eggs, slowly add the dry ingredients and the milk, alternating between the two, and mix, scraping the sides of the bowl until the wet and dry ingredients are well combined. Fold in the sesame oil and vanilla. 
Transfer the cake batter to the greased pan. Sprinkle with the remaining whole sesame seeds and the salt. Bake on the middle oven rack until golden brown and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven and let cool before cutting. 

Serve the cake with green tea ice cream, a cup of green tea or coffee, or by itself. Store in an airtight container for up to 5 days. 

Bonus recipe—ingredients not included in box.  

Nutrition per serving: Calories: 280, Protein: 3g (6% DV), Fiber: 1g (4% DV), Total Fat: 12g (18% DV), Monounsaturated Fat: 4g, Polyunsaturated Fat: 1.5g, Saturated Fat: 6g (30% DV), Cholesterol: 55mg (18% DV), Sodium: 100mg (4% DV), Carbohydrates: 39g (13% DV), Total Sugars: 21g, Added Sugars: 21g (42% DV). Not a significant source of trans fat.