Try This Dairy-free Chocolate-halva Cake for Thanksgiving Dessert

This cake manages to be rich and exciting even without butter.

Chocolate-halva cake (Parve).
Vered Guttman

It’s not always easy to find exciting parve side dishes for Thanksgiving, but that’s nothing compared to the limited options available when it comes to parve cakes. Good parve cakes that is, and by good I mean margarine-and-fake-cream-free cakes.

Going back to the same ingredients that helped this year’s Thanksgiving sides, I used tahini and coconut oil to make a moist halva-chocolate flavored cake with delicious chocolate ganache frosting. No margarine at all.

Parve chocolate-halva cake

Raw tahini gives this cake a mild halva taste and makes it very moist.

The parve chocolate-coconut oil frosting is adapted from Elana Amsterdam’s Elana’s Pantry website.

Parve chocolate chips are available at Kosher markets; vegan chocolate chips are available at some health markets.

Yields one 9-inch round cake

INGREDIENTS
1 1/2 cups flour
1/3 cup good cacao powder
2 teaspoons baking powder
1/4 teaspoon kosher salt
3 large eggs at room temperature
1 1/2 cups sugar
3/4 cup corn oil (or any mild-flavor oil)
3/4 cup tahini
1/2 cup espresso or coffee
1/3 cup parve chocolate chips

For the frosting:
1 3/4 cups parve chocolate chips
1/2 cup coconut oil

DIRECTIONS
Preheat oven to 325 degrees Fahrenheit. Grease a 9-inch springform pan.

In a medium bowl mix together flour, cacao, baking powder and salt. Set aside.

Put eggs and sugar in the bowl of a stand mixer and whisk on high until light and fluffy, about 5 minutes. Add oil and tahini and mix briefly. Lower speed to medium and add flour mixture and coffee, alternating between them and starting and ending with the flour. Remove bowl from mixer, and fold in chocolate chips.

Pour batter into greased pan and bake for 55-65 minutes until a wooden skewer inserted into the center of the cake comes out with crumbs only. Cool on a cooling rack.

To make the frosting, put chocolate chips and coconut oil in a small saucepan and melt over medium heat. Transfer to a bowl and chill in the fridge for 20 minutes.

When the cake has cooled down, take the frosting out of the fridge and whip with a mixer until thick and fluffy. Use an icing spatula to frost the cake.