Grain Free Tahini Chocolate Chip Cookie Cake

paleo tahini cake with text overlay

Remember that paleo chocolate cake I made closing yr for Valentine’s Day? Well I can have just made a cake even higher than that. That’s right, I’d like you to satisfy my Grain Free Tahini Chocolate Chip Cookie Cake. Isn’t she beautiful?

What makes this cake so particular?

Just believe biting into cake that tastes like a chocolate chip cookie full of notes of caramel taste, vanilla and brown sugar. Then crowned with a smooth, fluffy vanilla buttercream (that’s simply made dairy free or vegan).

grain free cookie cake with chocolate glaze on a cake stand with plates on the side


Sorry for all the caps, however it’s vital after I really want to get my level throughout. I'm hoping you’ll forgive me.

Now I don’t want to brag, however I’m lovely pleased with myself due to the truth that I nailed this grain free tahini chocolate chip cookie cake the very first time I made it. Of direction, that doesn’t imply I didn’t bake it FIVE more instances simply to make sure. After all, you already know when I ship a recipe that I always need to make sure it seems fantastic.

tahini cake on a cake stand with two plated slices of cake

Ingredient substitutions

Before we talk concerning the ingredients, I need to chat quickly about component substitutions because I generally tend to get numerous questions about what you may be able to alternate. I've simplest tested the cake as is, so please know that if you make substitutions you might be doing so at your individual chance.

However, I've made a few ideas that I believe may work nicely beneath.

grain free cookie cake with three slices of cake on plates and a bag of chocolate chips on the side

What are the ingredients in this grain free chocolate chip cake cake?

Almond Flour: I really like the use of blanched super fine blanched almond flour in this cake to assist create probably the most best possible texture and taste. If you might be allergic to almonds, hazelnut flour or cashew flour could be great substitutions, but please know the flavour will exchange. Also, please take into account to pack your almond flour just like you would if you happen to were the use of brown sugar.

Coconut Flour: this is helping to soak up moisture and create a pleasing fluffiness to the cake. If you might be looking for a substitution I believe that a gluten free oat flour may work properly.

Tahini: have I discussed how obsessed I'm with tahini and the way you will have to be too? It creates the BEST flavor on this cake and when paired with the almond flour and coconut sugar, it's amazingly scrumptious. Tahini is just floor up sesame seeds aka sesame seed butter! Please do not replace tahini, it has a novel texture and taste in comparison to different nut/seed butters.

Eggs: four eggs are used on this recipe, which creates the very best degree of fluff with nonetheless a little density in order that it resembles chocolate chip cookie texture. I have no longer attempted flax eggs, but I feel it could work well, just be sure you allow them to sit down within the refrigerator to really gel up for at least 10 minutes sooner than the usage of them on this recipe. Remember 1 egg = 1 tablespoon flaxseed meal + 3 tablespoons water.

Enjoy Life Foods Mini Chocolate Chips: dare I say absolute best chocolate chips ever?! I love the usage of Enjoy Life chocolate chips in my recipes because they’re allergic reaction friendly and delicious! I used their mini chocolate chips on this recipe to ensure you get a chew of chocolate in every unmarried chew you take. It’s additionally what’s used in the chocolate drip glaze. Seriously SO dang excellent.

Vanilla Buttercream: this is one of my favorite buttercreams to make simply because it’s so fluffy, completely candy and reminds me of vanilla ice cream. It’s made with just butter, vanilla and powdered sugar. If you really wish to amp up the vanilla flavor, it's essential to upload in vanilla beans but I think it’s lovely as is. To make the frosting vegan/dairy free: use a vegan buttery stick. Simple Mills frosting could also be every other nice option.

slice of grain free cookie cake on a plate with a fork on the side

Tips for making this cake + learn how to store it:

Other Ambitious Kitchen cake recipes you might like:

Lightened Up Gluten Free Carrot Cake with Cinnamon Cream Cheese Frosting
The Best Paleo Chocolate Cake with Paleo Chocolate Frosting
Almond Flour Strawberry Shortcake Cake

grain free cookie cake on plates next to a bag of chocolate chips

See make the chocolate chip tahini cake:

I hope you love this cake as much as my husband did. It’s officially one among his favorite cakes I’ve ever made, and that’s announcing so much since he really enjoys to charge and critique my recipes!

If you're making this recipe, please depart a remark and fee the recipe under. This is helping us greatly! You can also tag #ambitiouskitchen on Instagram so I will see your creations. Xo!

Grain Free Tahini Chocolate Chip Cookie Cake

4.98 from 40 votes

Prep Time 30 minutes

Cook Time 25 mins

Total Time 55 minutes

Gluten Free and Grain Free Tahini Chocolate Chip Cookie Cake that tastes like an ice cream cookie sandwich in cake form! Hints of caramel, vanilla and chocolate flavor baked into each unmarried chew then topped with a fluffy very vanilla buttercream. This cake can simply be made dairy free and is best for particular events, birthdays and vacations!

  • Wet substances
  • 4 massive eggs, at room temperature
  • 1 ½ cup coconut sugar
  • 3/4 cup drippy tahini (I take advantage of the sort from whole foods or soom meals tahini)
  • 1/2 cup melted and cooled coconut oil (or sub ghee or melted butter)
  • 1/4 cup unsweetened vanilla almond milk
  • 1 tablespoon vanilla extract
  • ¼ teaspoon almond extract
  • Dry Ingredients
  • 2 cups packed super nice blanched almond flour (i take advantage of bob’s crimson mill)
  • ½ cup coconut flour (don't pack)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup Enjoy Life mini chocolate chips
  • For the frosting:
  • 1 cup salted butter (or vegan buttery stick), at room temperature
  • 3 1/2 cups powdered sugar
  • 2 teaspoons natural vanilla extract
  • 2 teaspoons unsweetened vanilla almond milk
  • For the chocolate ganache:
  • ¾ cup Enjoy Life mini chocolate chips
  • 1-2 teaspoons coconut oil
  1. Preheat oven to 350 levels F. Line the ground of 3 6-inch round cake pans or two 8-inch round cake pans with parchment paper rounds. Spray parchment paper and sides of pan with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is more likely to stick. Please don't omit.

  2. In a big bowl, whisk together the eggs, coconut sugar and tahini till easy. Slowly whisk in the melted and cooled coconut oil until it’s effectively included. Then stir in the almond milk, vanilla and almond extract. The mixture must be clean and nicely combined. Note: It is necessary that your eggs are at room temperature differently the coconut oil with coagulate. The coconut oil will have to be melted however not HOT, but fairly closer to room temp.

  3. In a separate bowl, whisk the almond flour, coconut flour, baking soda, salt and chocolate chips in combination. Add the dry ingredients to the rainy substances and blend effectively with a rubber spatula till smooth.

  4. Divide batter frivolously between pans and spread out with a spatula to easy the tops. Bake for 18-28 minutes within the two 8-inch pans and 25-35 minutes for 3 6-inch pans. Cakes are executed when a tester comes out blank or with just a few crumbs attached. Allow cake to cool totally sooner than frosting or putting off from the pans. The cake should be room temperature while you frost it. This is essential. Cakes can be made a day forward in case you’d like.

  5. Make your frosting: In the bowl of an electrical mixer, add the softened butter and whip on high until gentle and fluffy. Add powdered sugar and vanilla extract and beat for 2-Three mins extra. You might wish to add in a teaspoon or two of milk to thin the frosting out, but it surely is dependent upon the way you love it.

  6. Now it’s time to frost the cake: position about 1 tablespoon down onto onto the cake stand and unfold out. Invert cake onto the cake stand, upload about ½ heaping cup frosting between each and every layer, repeat with each and every cake, then frost the highest and sides of the cake with the remaining frosting. If the cake is moderately ‘naked’ at the outside, that’s ok, it’s going to be scrumptious! Once you're executed frosting, position the cake to the refrigerator.

  7. To make the chocolate ganache drizzle: upload chocolate chips and coconut oil to a microwave secure bowl. Microwave in 30 second periods, stirring in between, till chocolate is easy and entirely melted. Remove cake from refrigerator and pour over the top of the cake. It must naturally begin to drip down the perimeters, but if it doesn’t, use a spoon to spread the chocolate a bit of against the edges to create a drip glance on the aspects. Enjoy! Cake will keep good at room temp for an afternoon or so, then will have to be placed within the refrigerator. Cake will keep excellent for 5-7 days in the fridge, and will have to be coated to make sure freshness.

Recipe through Monique // Ambitious Kitchen | Photography by means of Yoga of Cooking

This recipe is in partnership with Enjoy Life Foods. All recipes, text and reviews are my very own. Thanks for supporting AK and the manufacturers who make this website conceivable.

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