Grain Free Chocolate Chip Cookie Cake

Keep in mind that paleo chocolate cake I made a couple of years again for Valentine’s Day? Effectively, I’ll have one-upped it a yr later with this unimaginable grain free tahini chocolate chip cookie cake, so you realize I needed to re-share it for you. Isn’t she lovely?

BOTTOM LINE: IT BASICALLY TASTES LIKE A CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH and it simply so occurs to be grain free, simply dairy free, and SO FREAKING GOOD I COULD DIE.

Sorry for all of the caps, but it surely’s crucial once I actually need to get my level throughout. I hope you’ll forgive me.

Now I don’t need to brag, however I’m fairly pleased with myself attributable to the truth that I nailed this grain free cookie cake the very first time I made it. In fact, that doesn’t imply I didn’t bake it FIVE extra instances simply to make certain. In any case, you realize once I ship a recipe I all the time need to be sure it seems unimaginable.

What makes this cake so particular?

Simply think about biting right into a cake that tastes like a chocolate chip cookie stuffed with notes of caramel taste, vanilla and brown sugar. Then topped with a easy, fluffy vanilla buttercream (that’s simply made dairy free or vegan).

OH and that cake simply so occurs to be grain free, gluten free, and simply dairy free. It’s virtually too good to be true (besides that it’s actual!)

Elements on this grain free cookie cake

This unimaginable gluten free cookie cake is completely moist and dense to actually give it that true cookie texture in cake kind. Right here’s what you’ll have to make it:

Flours: we’re utilizing each super fine blanched almond flour and coconut flour on this cake to assist create probably the most excellent texture and taste.
Tahini: have I discussed how obsessed I’m with tahini and the way you have to be too? It creates the BEST taste on this cake and when paired with the almond flour and coconut sugar, it’s amazingly scrumptious. Tahini is simply floor up sesame seeds aka sesame seed butter! Please don’t substitute tahini, it has a singular texture and taste in comparison with different nut/seed butters.
Eggs: you’ll want four eggs on this recipe to get the right steadiness of fluff and a bit of density that resembles chocolate chip cookie texture.
Coconut sugar: we’re naturally sweetening the cake with unrefined coconut sugar.
Coconut oil & milk: you’ll additionally want a bit of melted and cooled coconut oil, plus milk (dairy free if you happen to’d like) to offer the cake the correct quantity of moisture.
Chocolate chips: I used mini chocolate chips on this recipe to make sure you get a chew of chocolate in each single chew you’re taking. You’ll additionally want them for the chocolate drip glaze.
Baking staples: don’t neglect the vanilla extract, almond extract (for that true cookie taste), baking soda and salt.
Vanilla buttercream: that is one among my favourite buttercreams to make just because it’s so fluffy, completely candy and jogs my memory of vanilla ice cream. It’s made with simply butter, vanilla and powdered sugar. In case you actually need to amp up the vanilla taste, you can add in vanilla beans however I believe it’s beautiful as is.

Let’s discuss substitutions

Please notice that I’ve solely examined the cake as is, so please know that if you happen to make substitutions you might be doing so at your personal danger. Nonetheless, I’ve made a couple of recommendations that I believe may fit effectively beneath:

For the almond flour: hazelnut flour or cashew flour can be nice substitutions, however please know the flavour will change.
For the coconut flour: if you’re searching for a substitution I believe {that a} gluten free oat flour would possibly work effectively. Learn to make your personal oat flour here!

Can I make it vegan?

I’ve not tried utilizing flax eggs on this grain free cookie cake however I believe they might work effectively. Learn to make flax eggs here, and be sure to allow them to sit within the fridge to actually gel up for no less than 10 minutes earlier than utilizing them on this recipe.

Then remember to use a vegan buttery stick within the frosting, or go for a dairy free frosting like Simple Mills frosting.

My finest cake-baking ideas

Use room temp elements. Keep in mind to make use of eggs which can be at room temperature and that your coconut oil has cooled after melting it. This can stop the eggs from coagulating within the batter.
Pack the almond flour. Pack your almond flour however DO NOT pack your coconut flour.
Comply with the recipe. All in all, remember to comply with the recipe as written for optimum outcomes! Altering the elements or ingredient quantities offers you a distinct recipe.

Get excellent frosting each time

Use these couple of tricks to get a superbly frosted gluten free cookie cake:

Cool earlier than frosting. Be sure to wait till the cake layers are utterly cool earlier than frosting them. I like to recommend letting them cool within the pans first, then transferring them to the fridge for no less than an hour to complete cooling earlier than frosting.
Do a crumb coat. Do a crumb coat for the frosting first by frosting the layers as you usually would after which coat the surface of the cake with a really skinny layer of frosting then place within the fridge for 10-Quarter-hour earlier than you end frosting. That is in order that the crumbs follow this layer of frosting and never your predominant layer.
Refrigerate earlier than drizzling. After you’ve frosted your entire cake, remember to place it within the fridge earlier than including the chocolate ganache drizzle in order that the chocolate doesn’t seep proper into the frosting.

Storing & freezing ideas

To retailer: be happy to retailer the wholesome cookie cake on the counter at room temp for 1-2 days, then I like to recommend transferring it to the fridge.
To freeze: be happy to freeze this cake both frosted or unfrosted for as much as 2 months. I like to recommend freezing it unfrosted in particular person layers for the very best outcomes. First, wrap every particular person layer in plastic wrap, then aluminum foil after which place the truffles in a zip-top freezer bag or hermetic container. If you’re able to serve it, merely thaw it within the fridge in a single day after which let the cake come to room temperature earlier than serving.

See make the chocolate chip tahini cake

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In case you make this recipe, please go away a remark and price the recipe beneath. This helps us tremendously! You can too tag #ambitiouskitchen on Instagram so I can see your creations. Xo!

Grain Free Tahini Chocolate Chip Cookie Cake

Gluten Free and grain free cookie cake made with tahini and chocolate chips that tastes like an ice cream cookie sandwich in cake kind! Hints of caramel, vanilla, and chocolate taste baked into each single chew then topped with a fluffy very vanilla buttercream. This cake can simply be made dairy free and is ideal for particular events, birthdays and holidays!

Elements

Moist elements:
4
giant eggs, at room temperature
1 ½
cup
coconut sugar
3/4
cup
pure, drippy tahini
1/2
cup
melted and cooled coconut oil (or sub ghee or melted butter)
1/4
cup
unsweetened vanilla almond milk
1
tablespoon
pure vanilla extract
¼
teaspoon
almond extract
Dry Elements:
2
cups
packed tremendous high-quality blanched almond flour (i exploit bob’s pink mill)
½
cup
coconut flour (don’t pack)
1
teaspoon
baking soda
1/2
teaspoon
salt
1
cup
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
pure vanilla extract
2
teaspoons
unsweetened vanilla almond milk
For the chocolate ganache:
¾
cup
mini chocolate chips
1-2
teaspoons
coconut oil

Directions

Preheat oven to 350 levels F. Line the underside of three 6-inch spherical cake pans or two 8-inch spherical 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 prone to stick. Please don’t forget.
In a big bowl, whisk collectively the eggs, coconut sugar and tahini till easy. Slowly whisk within the melted and cooled coconut oil till it’s effectively included. Then stir within the almond milk, vanilla and almond extract. The combination must be easy and effectively mixed. Notice: It is vital that your eggs are at room temperature in any other case the coconut oil with coagulate. The coconut oil must be melted however not HOT, however slightly nearer to room temp.
In a separate bowl, whisk the almond flour, coconut flour, baking soda, salt and chocolate chips collectively. Add the dry elements to the moist elements and blend effectively with a rubber spatula till easy.
Divide batter evenly between pans and unfold 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. Muffins are finished when a tester comes out clear or with only a few crumbs connected. Enable cake to chill utterly earlier than frosting or eradicating from the pans. The cake must be room temperature whenever you frost it. This is essential. Muffins will be made a day forward if you happen to’d like.
Make your frosting: Within the bowl of an electrical mixer, add the softened butter and whip on excessive till mild and fluffy. Add powdered sugar and vanilla extract and beat for 2-3 minutes extra. You could want so as to add in a teaspoon or two of milk to skinny the frosting out, but it surely will depend on the way you prefer it.
Now it’s time to frost the cake: place about 1 tablespoon down onto onto the cake stand and unfold out. Invert cake onto the cake stand, add about ½ heaping cup frosting between every layer, repeat with every cake, then frost the highest and sides of the cake with the remaining frosting. If the cake is barely ‘bare’ on the surface, that’s okay, it’s going to be scrumptious! As soon as you might be finished frosting, place the cake to the fridge.
To make the chocolate ganache drizzle: add chocolate chips and coconut oil to a microwave protected bowl. Microwave in 30 second intervals, stirring in between, till chocolate is easy and utterly melted. Take away cake from fridge and pour excessive of the cake. It ought to naturally begin to drip down the perimeters, but when it doesn’t, use a spoon to unfold the chocolate a bit of in direction of the perimeters to create a drip look on the perimeters. Get pleasure from! Cake will keep good at room temp for a day or so, then must be positioned within the fridge. Cake will keep good for 5-7 days within the fridge, and must be lined to make sure freshness.