Grain Free Tahini Chocolate Chip Cookie Cake
User Reviews
5
Grain Free Tahini Chocolate Chip Cookie Cake
Description
The Grain Free Tahini Chocolate Chip Cookie Cake uses almond flour and coconut flour as its base, with tahini adding a distinctive sesame seed flavor that complements the sweetness from coconut sugar. The wet ingredients blend eggs, melted coconut oil, almond milk, and extracts for moisture and flavor. Chocolate chips folded throughout provide bursts of melty chocolate in every bite.
The method involves careful mixing of the wet and dry ingredients, then baking the batter in parchment-lined rounds to prevent sticking. After cooling, the cake is layered and decorated with a buttercream frosting made from butter, powdered sugar, and vanilla, with an optional chocolate ganache made from mini chips and coconut oil for extra decadence.
This cookie cake is suitable as a dessert or special occasion treat. The texture is tender yet structured enough to slice, and the tahini offers a unique flavor profile compared to typical cookie cakes.
Storing at room temperature is possible for a day or two, but refrigeration is recommended after that to maintain freshness. The cake layers freeze well if wrapped properly, allowing for make-ahead preparation. Thaw in the refrigerator overnight before serving.
Ingredients
- Wet Ingredients:
- 4 egg large, at room temperature
- 1 ½ cup coconut sugar 231 g
- ¾ cup tahini natural, drippy, 173 g
- ½ cup coconut oil melted and cooled, or ghee or melted butter, 122 g
- ¼ cup almond milk unsweetened vanilla, 60 g
- 1 tablespoon vanilla extract pure
- ¼ teaspoon almond extract
- Dry Ingredients:
- 2 cups almond flour packed super fine blanched, 224 g
- ½ cup coconut flour 56 g, do not pack
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips mini, 180 g
- FOR THE FROSTING:
- 1 cup butter 226g, salted, or vegan buttery stick, at room temperature
- 3 ½ cups powdered sugar 396g
- 2 teaspoons vanilla extract pure
- 2 teaspoons almond milk unsweetened vanilla
- For the Chocolate Ganache:
- ¾ cup mini chocolate chips 135g
- 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
- Store the cookie cake at room temperature for up to two days, then refrigerate to maintain freshness.
- Freeze unfrosted individual cake layers wrapped in plastic wrap and foil for up to two months; thaw in the refrigerator overnight before assembling and serving.
User Reviews
Overall Rating
5
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