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Yield: Approx. 10 cupcakes

Cupcake Ingredients:

  • 115g vegan butter
  • 70g Med Cuisine Black Tahini
  • 150g soft dark brown sugar
  • 4 tbsp milled flaxseed mixed with 8 tbsp water
  • 150g plain flour
  • 1 tsp baking powder
  • 1⁄2 tsp fine sea salt
  • 1 tbsp cocoa powder
  • Vanilla essence to taste
  • 125g oat milk or preferred plant milk

Buttercream Ingredients:

  • 120g vegan butter
  • 10g icing sugar
  • 80g Med Cuisine Sweet Sesame Butter
  • 60g oat milk or preferred plant milk
  • Cinnamon and allspice to taste
  • Lemon juice to taste


  1. Preheat: Set oven to 180°C and line a muffin tray with cupcake cases.
  2. Mix Flaxseed: Combine flaxseed and water; let sit for 10 minutes.
  3. Cream: In a mixer, cream vegan butter, brown sugar, and black tahini.
  4. Dry Ingredients: Whisk flour, baking powder, salt, and cocoa. Set aside.
  5. Combine: Add flax mixture to creamed butter, then gradually mix in dry ingredients and milk.
  6. Bake: Fill cases and bake 20 minutes. Cool completely.
  7. Buttercream: Cream all buttercream ingredients until fluffy. Adjust spices.
  8. Decorate: Frost cupcakes and add any creative toppings.

Enjoy! Serve these delightful vegan cupcakes with a rich tahini twist at your next gathering.


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