Grain Free Tahini Chocolate Chip Cookie Cake
User Reviews
5.0
156 reviews
Excellent
Grain Free Tahini Chocolate Chip Cookie Cake
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Gluten free and grain free chocolate chip cookie cake made with tahini that tastes like an ice cream cookie sandwich in cake form! Hints of caramel, vanilla, and chocolate flavor baked into every single bite then topped with a fluffy very vanilla buttercream. This cake can easily be made dairy free and is perfect for special occasions, birthdays, and holidays!
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Ingredients
- Wet Ingredients:
- 4 large eggs, at room temperature
- 1 ½ cup (231g) coconut sugar
- ¾ cup (173g) natural, drippy tahini
- ½ cup (122g) melted and cooled coconut oil (or sub ghee or melted butter)
- ¼ cup (60g) unsweetened vanilla almond milk
- 1 tablespoon pure vanilla extract
- ¼ teaspoon almond extract
- Dry Ingredients:
- 2 cups (224g) packed super fine blanched almond flour (i use bob’s red mill)
- ½ cup (56g) coconut flour (do not pack)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (180g) mini chocolate chips
- FOR THE FROSTING:
- 1 cup (226g) salted butter (or vegan buttery stick), at room temperature
- 3 ½ cups (396g) powdered sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons unsweetened vanilla almond milk
- For the Chocolate Ganache:
- ¾ cup (135g) mini chocolate chips
- 1-2 teaspoons coconut oil
Instructions
- Preheat oven to 350 degrees F. Line the bottom of three 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 likely to stick. Please do not forget.
- In a large bowl, whisk together the eggs, coconut sugar and tahini until smooth. Slowly whisk in the melted and cooled coconut oil until it’s well incorporated. Then stir in the almond milk, vanilla and almond extract. The mixture should be smooth and well combined. Note: It is important that your eggs are at room temperature otherwise the coconut oil with coagulate. The coconut oil should be melted but not HOT, but rather closer to room temp.
- In a separate bowl, whisk the almond flour, coconut flour, baking soda, salt and chocolate chips together. Add the dry ingredients to the wet ingredients and mix well with a rubber spatula until smooth.
- Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 18-28 minutes in the two 8-inch pans and 25-35 minutes for three 6-inch pans. Cakes are done when a tester comes out clean or with just a few crumbs attached. Allow cake to cool completely before frosting or removing from the pans. The cake should be room temperature when you frost it. This is very important. Cakes can be made a day ahead if you’d like.
- Make your frosting: In the bowl of an electric mixer, add the softened butter and whip on high until light and fluffy. Add powdered sugar and vanilla extract and beat for 2-3 minutes more. You may need to add in a teaspoon or two of milk to thin the frosting out, but it depends on how you like it.
- Now it’s time to frost the cake: place about 1 tablespoon down onto onto the cake stand and spread out. Invert cake onto the cake stand, add about ½ heaping cup frosting between each layer, repeat with each cake, then frost the top and sides of the cake with the remaining frosting. If the cake is slightly ‘naked’ on the outside, that’s okay, it’s going to be delicious! Once you are done frosting, place the cake to the fridge.
- To make the chocolate ganache drizzle: add chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until chocolate is smooth and completely melted. Remove cake from fridge and pour over the top of the cake. It should naturally start to drip down the sides, but if it doesn’t, use a spoon to spread the chocolate a little towards the sides to create a drip look on the sides. Enjoy! Cake will stay good at room temp for a day or so, then should be placed in the fridge. Cake will stay good for 5-7 days in the fridge, and should be covered to ensure freshness.
Notes
- To store: feel free to store the healthy cookie cake on the counter at room temp for 1-2 days, then I recommend transferring it to the refrigerator.
- To freeze: feel free to freeze this cake either frosted or unfrosted for up to 2 months. I recommend freezing it unfrosted in individual layers for the best results. First, wrap each individual layer in plastic wrap, then aluminum foil and then place the cakes in a zip-top freezer bag or airtight container. When you’re ready to serve it, simply thaw it in the refrigerator overnight and then let the cake come to room temperature before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
156 reviews
Excellent
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