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Dessert for 9

Tahini Chocolate Chip Cookie Cake

This grain-free tahini cookie cake bakes in one round pan, cools, and is finished with chocolate chip frosting.

$1.08per serving $
55 minstart to table
9servings

AmericanVegetarianKid-friendlyBudgetDesserts

Ingredients

  • 4 large eggs
  • 1 1/2 cup coconut sugar
  • 3/4 cup natural
  • 1/2 cup melted and cooled coconut oil
  • 1/4 cup unsweetened vanilla almond milk
  • 1 tbsp pure vanilla extract
  • 1/4 tsp almond extract
  • 2 cups packed super fine blanched almond flour
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup mini chocolate chips
  • 1 cup salted butter
  • 3 1/2 cups powdered sugar
  • 2 tsp pure vanilla extract
  • 2 tsp unsweetened vanilla almond milk
  • 3/4 cup mini chocolate chips
  • 1 1/2 tsp coconut oil

Steps

  1. Heat the oven to 350 F and grease a 9-inch round cake pan.
  2. Whisk the eggs, coconut sugar, tahini, melted coconut oil, almond milk, vanilla, and almond extract.
  3. Stir in the almond flour, coconut flour, baking soda, and salt until combined.
  4. Fold in the mini chocolate chips, spread the batter in the pan, and bake for 22 to 25 minutes.
  5. Cool the cake completely in the pan for about 20 minutes.
  6. Beat the butter, powdered sugar, vanilla, and almond milk until smooth, then fold in the chocolate chips.
  7. Spread the frosting over the cooled cake and drizzle with melted chocolate chips and coconut oil.

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