Grain Free Tahini Chocolate Chip Cookie Cake

One of my favorite annual recipes to make and share (besides epic Thanksgiving side dishes) is my Valentine’s Day cake creations. I’ve had so much fun experimenting with incredible new cake flavors over the years, and this year I had to share one of my all time go-to cake recipes for celebrating.

This is my insanely delicious grain free chocolate chip cookie cake topped with a luscious vanilla buttercream frosting and an epic chocolate drizzle. Isn’t she beautiful?

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

Sorry for all the caps, but it’s necessary when I really need to get my point across. I hope you’ll forgive me.

Now I don’t want to brag, but I’m pretty proud of myself due to the fact that I nailed this gluten free cookie cake the very first time I made it. Of course, that doesn’t mean I didn’t bake it FIVE more times just to be sure. After all, you know when I deliver a recipe I always want to make sure it turns out incredible.

What makes this cake so special?

Just imagine biting into a cake that tastes like a chocolate chip cookie filled with notes of caramel flavor, vanilla, and brown sugar. Then topped with a smooth, fluffy vanilla buttercream (that’s easily made dairy free or vegan).

OH and that cake just so happens to be grain free, gluten free, and easily dairy free. It’s almost too good to be true (except that it’s real!)

Ingredients in this grain free cookie cake

This incredible gluten-free cookie cake is perfectly moist and dense to really give it that true cookie texture in cake form. Here’s what you’ll need to make it:

• Flours: we’re using both super fine blanched almond flour and coconut flour in this cake to help create the most perfect texture and flavor.
• Tahini: have I mentioned how obsessed I am with tahini and how you should be too? It creates the BEST flavor in this cake and when paired with the almond flour and coconut sugar, it is amazingly delicious. Tahini is just ground up sesame seeds aka sesame seed butter! Please do not substitute tahini, it has a unique texture and flavor compared to other nut/seed butters.
• Eggs: you’ll need four eggs in this recipe to get the perfect balance of fluff and a little density that resembles chocolate chip cookie texture.
• Coconut sugar: we’re naturally sweetening the cake with unrefined coconut sugar.
• Coconut oil & milk: you’ll also need a little melted and cooled coconut oil, plus milk (dairy free if you’d like) to give the cake the right amount of moisture.
• Chocolate chips: I used mini chocolate chips in this recipe to ensure you get a bite of chocolate in every single bite you take. You’ll also need them for the chocolate drip glaze.
• Baking staples: don’t forget the vanilla extract, almond extract (for that true cookie flavor), baking soda and salt.
• Vanilla buttercream: this is one of my favorite buttercreams to make simply because it’s so fluffy, perfectly sweet and reminds me of vanilla ice cream. It’s made with just butter, vanilla and powdered sugar. If you really want to amp up the vanilla flavor, you could add in vanilla beans but I think it’s lovely as is.

Let’s talk substitutions

Please note that I have only tested the cake as is, so please know that if you make substitutions you are doing so at your own risk. However, I have made a few suggestions that I think may work well below:

• For the almond flour: hazelnut flour or cashew flour would be great substitutions, but please know the flavor will change.
• For the coconut flour: if you are looking for a substitution I think that a gluten free oat flour might work well. Learn how to make your own oat flour here!

Can I make it vegan?

I have not tried using flax eggs in this grain free cookie cake but I think they would work well. Learn how to make flax eggs here, and make sure you let them sit in the fridge to really gel up for at least 10 minutes before using them in this recipe.

Then be sure to use a vegan buttery stick in the frosting, or opt for a dairy free frosting like this one.

My best cake-baking tips

• Use room temp ingredients. Remember to use eggs that are at room temperature and that your coconut oil has cooled after melting it. This will prevent the eggs from coagulating in the batter.
• Pack the almond flour. Pack your almond flour but DO NOT pack your coconut flour.
• Follow the recipe. All in all, be sure to follow the recipe as written for optimal results! Changing the ingredients or ingredient amounts will give you a different recipe.

Get perfect frosting every time

Use these couple of tips to get a beautifully frosted gluten free cookie cake:

1. Cool before frosting. Make sure you wait until the cake layers are completely cool before frosting them. I recommend letting them cool in the pans first, then transferring them to the refrigerator for at least an hour to finish cooling before frosting.
2. Do a crumb coat. Do a crumb coat for the frosting first by frosting the layers as you normally would and then coat the outside of the cake with a very thin layer of frosting then place in the fridge for 10-15 minutes before you finish frosting. This is so that the crumbs stick to this layer of frosting and not your main layer.
3. Refrigerate before drizzling. After you’ve frosted your whole cake, be sure to place it in the refrigerator before adding the chocolate ganache drizzle so that the chocolate doesn’t seep right into the frosting.

Storing & freezing tips

• To store: feel free to store the healthy cookie cake on the counter at room temp for 1-2 days, then I recommend transferring it to the refrigerator.
• To freeze: feel free to freeze this cake either frosted or unfrosted for up to 2 months. I recommend freezing it unfrosted in individual layers for the best results. First, wrap each individual layer in plastic wrap, then aluminum foil and then place the cakes in a zip-top freezer bag or airtight container. When you’re ready to serve it, simply thaw it in the refrigerator overnight and then let the cake come to room temperature before serving.

See how to make the chocolate chip tahini cake

Our fav cake-baking tools

• 6 inch cake pans
• Parchment paper
• Nonstick cooking spray
• Stand mixer or hand mixer for making frosting
• An offset spatula for frosting the cake
• A good set of mixing bowls
• A nice cake stand

Check out all of our kitchen essentials here!

More cake recipes you’ll love

• Healthy Birthday Cake
• Lemon Pistachio Cake with Lovely Lemon Frosting
• Damn Good Peanut Butter Banana Cake (gluten free, grain free)
• Orange Zucchini Cake with Orange Frosting
• Inside Out Chocolate Covered Strawberry Cake

Get all of my cake recipes here!

If you make this recipe, please leave a comment and rate the recipe below. This helps us tremendously! You can also tag #ambitiouskitchen on Instagram so I can see your creations. Xo!

Grain Free Tahini Chocolate Chip Cookie Cake

4.99 from 52 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

ServesServes 9 slices

Gluten free and grain free chocolate chip cookie cake made with tahini 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. This cake can easily be made dairy free and is perfect for special occasions, birthdays, and holidays!

Ingredients

• Wet ingredients:
• 4 large eggs, at room temperature
• 1 ½ cup (231g) coconut sugar
• ¾ cup (173g) natural, drippy tahini
• ½ cup (122g) melted and cooled coconut oil (or sub ghee or melted butter)
• ¼ cup (60g) unsweetened vanilla almond milk
• 1 tablespoon pure vanilla extract
• ¼ teaspoon almond extract
• Dry Ingredients:
• 2 cups (224g) packed super fine blanched almond flour (i use bob’s red mill)
• ½ cup (56g) coconut flour (do not pack)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (180g) mini chocolate chips
• For the frosting:
• 1 cup (226g) salted butter (or vegan buttery stick), at room temperature
• 3 ½ cups (396g) powdered sugar
• 2 teaspoons pure vanilla extract
• 2 teaspoons unsweetened vanilla almond milk
• For the chocolate ganache:
• ¾ cup (135g) mini chocolate chips
• 1-2 teaspoons coconut oil

Instructions

• Preheat oven to 350 degrees F. Line the bottom of three 6-inch round cake pans or two 8-inch round 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 likely to stick. Please do not forget.
• In a large bowl, whisk together the eggs, coconut sugar and tahini until smooth. Slowly whisk in the melted and cooled coconut oil until it’s well incorporated. Then stir in the almond milk, vanilla and almond extract. The mixture should be smooth and well combined. Note: It is important that your eggs are at room temperature otherwise the coconut oil with coagulate. The coconut oil should be melted but not HOT, but rather closer to room temp.
• In a separate bowl, whisk the almond flour, coconut flour, baking soda, salt and chocolate chips together. Add the dry ingredients to the wet ingredients and mix well with a rubber spatula until smooth.
• Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 18-28 minutes in the two 8-inch pans and 25-35 minutes for three 6-inch pans. Cakes are done when a tester comes out clean or with just a few crumbs attached. Allow cake to cool completely before frosting or removing from the pans. The cake should be room temperature when you frost it. This is very important. Cakes can be made a day ahead if you’d like.
• Make your frosting: In the bowl of an electric mixer, add the softened butter and whip on high until light and fluffy. Add powdered sugar and vanilla extract and beat for 2-3 minutes more. You may need to add in a teaspoon or two of milk to thin the frosting out, but it depends on how you like it.
• Now it’s time to frost the cake: place about 1 tablespoon down onto onto the cake stand and spread out. Invert cake onto the cake stand, add about ½ heaping cup frosting between each layer, repeat with each cake, then frost the top and sides of the cake with the remaining frosting. If the cake is slightly ‘naked’ on the outside, that’s okay, it’s going to be delicious! Once you are done frosting, place the cake to the fridge.
• To make the chocolate ganache drizzle: add chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until chocolate is smooth and completely melted. Remove cake from fridge and pour over the top of the cake. It should naturally start to drip down the sides, but if it doesn’t, use a spoon to spread the chocolate a little towards the sides to create a drip look on the sides. Enjoy! Cake will stay good at room temp for a day or so, then should be placed in the fridge. Cake will stay good for 5-7 days in the fridge, and should be covered to ensure freshness.

Recipe Notes

To store: feel free to store the healthy cookie cake on the counter at room temp for 1-2 days, then I recommend transferring it to the refrigerator.

To freeze: feel free to freeze this cake either frosted or unfrosted for up to 2 months. I recommend freezing it unfrosted in individual layers for the best results. First, wrap each individual layer in plastic wrap, then aluminum foil and then place the cakes in a zip-top freezer bag or airtight container. When you’re ready to serve it, simply thaw it in the refrigerator overnight and then let the cake come to room temperature before serving.

Recipe by Monique // Ambitious Kitchen | Photography by Yoga of Cooking

This post was originally published on February 10th, 2019, republished on February 7th, 2023, and republished on January 30th, 2025.