Gluten-Free Chocolate Cake w/ Tahini-Chocolate Icing

Honestly, what's better than chocolate cake? I love this recipe because it's truly perfect for any occasion and season. Spring, summer, fall, winter – this healthy chocolate cake can be dressed up or down and is always a classic tasty treat. It's like the little black dress of desserts. And with this Gluten-Free Chocolate Cake w/ Tahini Chocolate Icing recipe, your dessert game will surely be a stunner!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 729kcal

Author Christine McMichael

Ingredients

Healthy Chocolate Cake

1 can full-fat coconut milk
4 large eggs room temperature
2/3 cup oil
1 3/4 cup coconut sugar
1/2 cup maple syrup
1 Tablespoon vanilla extract
3 cups almond flour
1 cup tapioca starch
1/2 cup coconut flour
1 cup cocoa powder
1 Tablespoon baking powder
1/2 teaspoon salt

Tahini Chocolate Icing

1 1/2 cups butter or vegan butter room temperature
1/2 cup tahini
2/3 cup cocoa powder
1/4 teaspoon salt
4-5 cups powdered sugar
1 teaspoon vanilla
milk as needed to thin

Instructions

Bake Healthy Chocolate Cake

Preheat the oven to 350 degrees Fahrenheit and line 3, 8-inch cake pans with parchment paper. Set aside.
Either shake up the can of coconut milk so the milk is well combined, or blend until smooth.
In a large mixing bowl, whisk together the coconut milk, eggs, oil, coconut sugar, maple syrup, and vanilla.
Sift the flours right into the mixing bowl along with all dry ingredients. The cocoa and almond flour are most important to sift as these tend to be lumpy.
Whisk until you get a smooth batter.
Transfer to the prepared pans, filling each evenly.
Bake for 28-32 minutes or until a toothpick comes out clean.
Let cool in the pans for about 15-20 minutes, then flip onto a wire rack to finish cooling completely.

Make Tahini Chocolate Icing

To make the icing, cream together the butter and tahini for 2-3 minutes.
Beat in the cocoa powder and salt for an additional 30 seconds.
Slowly add in the powdered sugar (sifted if lumpy) and mix until smooth and creamy.
Add in the vanilla and milk (1 Tablespoon at a time) as needed to thin. If it’s too thick, just add more milk, or more powdered sugar to thicken.
Once the cake has completely cooled, frost with about 1 cup of frosting in between each layer, then use the rest around the cake and decorate as desired.
Enjoy!

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