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Grain Free Chocolate Chip Cookie Cake

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Grain Free Chocolate Chip Cookie Cake

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Keep in mind that paleo chocolate cake I made just a few years again for Valentine’s Day? Nicely, I could have one-upped it a yr later with this unimaginable grain free tahini chocolate chip cookie cake, so you recognize 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, nevertheless it’s mandatory 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 because 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 occasions simply to make certain. In spite of everything, you recognize once I ship a recipe I all the time need to be certain that it seems unimaginable.

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!)

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 tremendous positive 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 singular texture and taste in comparison with different nut/seed butters.
  • Eggs: you’ll want four eggs on this recipe to get the right 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 for those who’d like) to provide the cake the correct amount of moisture.
  • Chocolate chips: I used mini chocolate chips on this recipe to make sure you get a chunk of chocolate in each single chunk you’re taking. You’ll additionally want them for the chocolate drip glaze.
  • Baking staples: don’t overlook the vanilla extract, almond extract (for that true cookie taste), baking soda and salt.
  • Vanilla buttercream: that is one in all 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. For those who actually need to amp up the vanilla taste, you possibly can add in vanilla beans however I believe it’s pretty as is.

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

Let’s discuss substitutions

Please observe that I’ve solely examined the cake as is, so please know that for those who make substitutions you’re doing so at your individual danger. Nonetheless, I’ve made just a few ideas that I believe may go nicely 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 in search of a substitution I believe {that a} gluten free oat flour may work nicely. 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’d work nicely. Learn to make flax eggs right here, and be sure you allow them to sit within the fridge to actually gel up for not less than 10 minutes earlier than utilizing them on this recipe.

Then you should definitely use a vegan buttery stick within the frosting, or go for a dairy free frosting like Easy Mills frosting.

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

My finest cake-baking ideas

  • Use room temp substances. Bear in mind to make use of eggs which are at room temperature and that your coconut oil has cooled after melting it. This may stop the eggs from coagulating within the batter.
  • Pack the almond flour. Pack your almond flour however DO NOT pack your coconut flour.
  • Observe the recipe. All in all, you should definitely observe the recipe as written for optimum outcomes! Altering the substances or ingredient quantities offers you a distinct 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 utterly cool earlier than frosting them. I like to recommend letting them cool within the pans first, then transferring them to the fridge for not less than 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 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 stick with this layer of frosting and never your major layer.
  3. Refrigerate earlier than drizzling. After you’ve frosted your entire cake, you should definitely 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 perfect 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 the right way to 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 kind! Hints of caramel, vanilla, and chocolate taste baked into each single chunk 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 substances:
  • 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 positive blanched almond flour (i take advantage of bob’s crimson 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

  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 nicely included. Then stir within the almond milk, vanilla and almond extract. The combination must be easy and nicely mixed. Observe: It is crucial 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 somewhat 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 substances to the moist substances and blend nicely 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 finished when a tester comes out clear or with only a few crumbs hooked up. Enable cake to chill utterly earlier than frosting or eradicating from the pans. The cake must be room temperature once you frost it. This is essential. Muffins will be made a day forward for those who’d like.

  5. Make your frosting: Within the bowl of an electrical mixer, add the softened butter and whip on excessive till gentle 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, nevertheless it is dependent 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 surface, that’s okay, it’s going to be scrumptious! As soon as you’re finished frosting, place the cake to the fridge.

  7. 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 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 coated to make sure freshness.

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

This submit was initially printed on February tenth, 2019, and republished on February seventh, 2023.



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