Grain Free Chocolate Chip Cookie Cake

Do not forget that paleo chocolate cake I made a number of years again for Valentine’s Day? Nicely, I’ll have one-upped it a 12 months later with this unbelievable grain free tahini chocolate chip cookie cake, so I needed to re-share it for you. Isn’t she lovely?


Sorry for all of the caps, but it surely’s mandatory after I really want 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 as a consequence of the truth that I nailed this grain free cookie cake the very first time I made it. After all, that doesn’t imply I didn’t bake it FIVE extra instances simply to make certain. In spite of everything, after I ship a recipe I at all times need to be certain that it seems unbelievable.

grain free cookie cake with chocolate glaze on a cake stand

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 nearly too good to be true (besides that it’s actual!)

Components on this grain free cookie cake

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

  • Flours: we’re utilizing each super fine blanched almond flour and coconut flour on this cake to assist create probably the most good 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 novel texture and taste in comparison with different nut/seed butters.
  • Eggs: you’ll want four eggs on this recipe to get the proper stability of fluff and a bit 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 melted and cooled coconut oil, plus milk (dairy free should you’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 considered one of 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 would add in vanilla beans however I believe it’s beautiful as is.

gluten free cookie cake on a cake stand with two plated slices of cake

Let’s speak substitutions

Please word that I’ve solely examined the cake as is, so please know that should you make substitutions you’re doing so at your individual danger. Nonetheless, I’ve made a number of solutions that I believe may match properly 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: in case you are searching for a substitution I believe {that a} gluten free oat flour would possibly work properly. Learn to make your individual oat flour right 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 properly. Learn to make flax eggs right here, and ensure you allow them to sit within the fridge to actually gel up for a minimum of 10 minutes earlier than utilizing them on this recipe.

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

grain free chocolate chip cookie cake with three slices of cake on plates

My finest cake-baking ideas

  • Use room temp elements. Bear in mind to make use of eggs which can be at room temperature and that your coconut oil has cooled after melting it. It will 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, make sure to comply with the recipe as written for optimum outcomes! Altering the elements or ingredient quantities provides you with a unique recipe.

Get good frosting each time

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

  1. Cool earlier than frosting. Ensure you wait till the cake layers are fully cool earlier than frosting them. I like to recommend letting them cool within the pans first, then transferring them to the fridge for a minimum of an hour to complete cooling earlier than frosting.
  2. Do a crumb coat. Do a crumb coat for the frosting first by frosting the layers as you usually would after which coat the skin 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 stick with this layer of frosting and never your important layer.
  3. Refrigerate earlier than drizzling. After you’ve frosted your complete cake, make sure 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.

slice of gluten free chocolate chip cookie cake on a plate with a fork on the side

Storing & freezing ideas

  • To retailer: be at liberty 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 at liberty 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. While 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 how you can make the chocolate chip tahini cake

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Grain Free Tahini Chocolate Chip Cookie Cake

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 every single bite then topped with a fluffy very vanilla buttercream.

Gluten Free and grain free cookie cake made with tahini and chocolate chips that tastes like an ice cream cookie sandwich in cake type! 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!


  • Moist elements:
  • 4
    giant eggs, at room temperature
  • 1 ½
    coconut sugar
  • 3/4
    pure, drippy tahini
  • 1/2
    melted and cooled coconut oil (or sub ghee or melted butter)
  • 1/4
    unsweetened vanilla almond milk
  • 1
    pure vanilla extract
  • ¼
    almond extract
  • Dry Components:
  • 2
    packed tremendous wonderful blanched almond flour (i exploit bob’s pink mill)
  • ½
    coconut flour (don’t pack)
  • 1
    baking soda
  • 1/2
  • 1
    mini chocolate chips
  • For the frosting:
  • 1
    salted butter (or vegan buttery stick), at room temperature
  • 3 1/2
    powdered sugar
  • 2
    pure vanilla extract
  • 2
    unsweetened vanilla almond milk
  • For the chocolate ganache:
  • ¾
    mini chocolate chips
  • 1-2
    coconut oil


  1. 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 more likely to stick. Please don’t forget.

  2. 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 properly included. Then stir within the almond milk, vanilla and almond extract. The combination ought to be easy and properly mixed. Observe: It’s important that your eggs are at room temperature in any other case the coconut oil with coagulate. The coconut oil ought to be melted however not HOT, however fairly nearer to room temp.

  3. 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 properly with a rubber spatula till easy.

  4. 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 performed when a tester comes out clear or with just some crumbs hooked up. Permit cake to chill fully earlier than frosting or eradicating from the pans. The cake ought to be room temperature once you frost it. This is essential. Muffins may be made a day forward should you’d like.

  5. 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 might want so as to add in a teaspoon or two of milk to skinny the frosting out, but it surely depends upon the way you prefer it.

  6. 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 skin, that’s okay, it’s going to be scrumptious! As soon as you’re performed frosting, place the cake to the fridge.

  7. To make the chocolate ganache drizzle: add chocolate chips and coconut oil to a microwave secure bowl. Microwave in 30 second intervals, stirring in between, till chocolate is easy and fully 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 in the 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 ought to be positioned within the fridge. Cake will keep good for 5-7 days within the fridge, and ought to be lined to make sure freshness.

Recipe by Monique // Formidable Kitchen | Pictures by Yoga of Cooking

This publish was initially revealed on February tenth, 2019, and republished on February seventh, 2023.