Flourless Black Sesame Cake: A Rich, Nutty Asian Dessert Recipe
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| Flourless Black Sesame Cake |
Flourless cakes have a unique charm—they’re naturally tender, beautifully moist, and deeply flavorful without relying on any type of flour. This flourless black sesame cake brings the bold, aromatic character of roasted black sesame seeds to the spotlight, creating a dessert that’s simple to make yet impressively elegant. Inspired by classic Asian flavors, this cake offers a rich nutty profile, a velvety texture, and a naturally gluten-free base that makes it perfect for any occasion.
If you love the distinct taste of black sesame in traditional Japanese and Chinese desserts, you’ll find this cake especially delightful.
Why Black Sesame Works So Well in Flourless Cakes
Black sesame seeds add depth, aroma, and natural oils that help enrich the batter. When finely ground, they transform into a smooth paste that blends easily into the mixture, contributing both structure and moisture. The result is a cake with a soft crumb, an almost custard-like center, and a striking dark color.Because this recipe uses no flour, it relies on whipped eggs for lift and structure. This combination creates a texture that is light yet indulgent—perfect for lovers of less-sweet desserts with a refined flavor profile.
Ingredients
- 1 cup roasted black sesame seeds, finely ground
- 4 large eggs, separated
- ½ cup granulated sugar
- ¼ cup neutral oil (such as sunflower or grapeseed)
- 2 tablespoons milk or plant-based milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
1. Prepare the Black Sesame
Grind the roasted black sesame seeds into a fine powder using a food processor or grinder. The texture should resemble coarse flour. This allows the sesame to blend smoothly into the batter and release its natural oils for better flavor.2. Separate and Whip the Egg Whites
Place the egg whites in a clean mixing bowl and beat until they form soft peaks. Add half of the sugar gradually and continue whipping until the mixture becomes glossy and reaches firm peaks. This meringue will provide structure and lift to the flourless batter.3. Mix the Yolks with the Remaining Ingredients
In another bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened. Add the ground black sesame, oil, milk, vanilla, and salt. Stir until everything is well combined and smooth.4. Fold in the Egg Whites
Add one-third of the whipped egg whites into the sesame mixture and gently fold to lighten the batter. Then incorporate the remaining whites using slow, careful motions to avoid deflating the meringue. Proper folding ensures the cake rises and maintains a soft texture.5. Transfer to the Pan
Pour the batter into a greased and lined round cake pan. Use a spatula to gently level the surface, ensuring it bakes up evenly.6. Bake the Cake
Bake at 325°F (165°C) for approximately 30–40 minutes, or until the center is set and a toothpick inserted comes out mostly clean. The cake will have a slight jiggle when warm but should firm up as it cools.7. Cool Before Serving
Allow the cake to cool in the pan for 10 minutes, then remove it to a wire rack to cool completely. This helps the structure set and prevents crumbling. Once cooled, it can be topped with whipped cream, black sesame seeds, or a dusting of powdered sugar.Serving Ideas
- Pair with lightly sweetened whipped cream for contrast.
- Add a drizzle of honey or black sesame paste for richness.
- Garnish with roasted sesame seeds for extra texture.
- Serve with matcha tea for a beautifully balanced flavor pairing.