Gluten-Free Chocolate Cake w/ Tahini Chocolate Icing

Gluten-Free Chocolate Cake With Tahini Chocolate Icing Recipe

This healthy chocolate cake is a favorite gluten-free dessert that tastes as if it could be from your favorite bakery. With three layers of moist chocolate cake and tahini chocolate icing, this cake will look beautiful poised on your countertop, though surely will be eaten up quickly because it’ll be everyone’s favorite treat.

I love making this Gluten-Free Chocolate Cake recipe for birthdays, get-togethers, or just as a delicious treat. It can be made into an indulgent layer cake, or made as gluten-free chocolate cupcakes instead! Easily make it dairy-free by substituting the butter for vegan butter and milk for plant-based milk. Every bite of this delicious cake is SO good!

RELATED: 25+ Healthy Chocolate Recipes

What You’ll Need To Make Gluten-Free Chocolate Cake

Chocolate Cake

• Eggs
• Oil – Any type of cooking oil works great! Avocado oil, canola, or coconut oil (melted) are some of my favorites.
• Coconut sugar – A natural sugar that blends well and gives the cake a nice flavor.
• Maple syrup – The maple syrup helps sweeten the recipe and makes the cake oh-so yummy!
• Full-fat coconut milk – A creamy, sweet plant-based milk that’s perfect for making chocolate cake.
• Vanilla
• Almond flour – The almond flour adds the bulk of the flour blend to this gluten-free chocolate cake (and nutrition too!)
• Tapioca starch – Tapioca starch helps gluten-free cakes be moist and spongy.
• Coconut flour – A fine texture and creamy flavor, coconut flour adds smoothness to the cake
• Cocoa powder
• Baking powder
• Salt

Healthy Chocolate Frosting

• Butter – Feel free to substitute with vegan butter!
• Tahini – Tahini makes the frosting smooth and nutritious.
• Powdered sugar
• Vanilla
• Cocoa powder
• Salt
• Milk as needed to thin – Plant-based milk works great, too!

How To Make Gluten-Free Chocolate Cake With Tahini Chocolate Frosting

1. Preheat the oven to 350 degrees Fahrenheit and line 3, 8-inch cake pans with parchment paper. Set aside. 
2. Either shake up the can of coconut milk so the thick white and more liquidy parts are well combined or blend until smooth. 
3. In a large bowl or stand mixer, whisk together all wet ingredients. 
4. Sift the flour right into the mixing bowl along with all dry ingredients. Cocoa and almond flour are the most important to sift as these tend to be lumpy. 
5. Whisk until you get a smooth batter. 
6. Pour the batter into the prepared pans, filling each evenly. Bake for 28-32 minutes or until a toothpick comes out clean. 
7. Let cool in the pans for about 15-20 minutes, then flip onto a wire rack to finish cooling completely. 
8. Cream the butter and tahini for 2-3 minutes to make the frosting. Beat in the cocoa and salt for an additional 30 seconds. 
9. Slowly mix the powdered sugar (sifted if lumpy) until smooth and creamy. 
10. Add in the vanilla and milk as needed to thin. If it’s too thick, add more milk or powdered sugar to thicken it. 
11. Once the cake has completely cooled, frost it with about 1 cup of frosting between each layer, then use the rest around the cake and decorate as desired. 
12. Enjoy!

How To Store Leftovers

This cake can be stored at room temperature for about 2-3 days, then moved into the refrigerator to be kept for another 2-3 days. Use a round cake storage container for the best storage. You can also freeze this cake! Place the sliced cake in an airtight container or cut individual slices and store in plastic bags (make sure to remove all air), then store in the freezer for up to 3 months. Thaw the cake in the refrigerator and enjoy!

More Healthy Chocolate Treats You’ll Love

• Superfood Chocolate Bites
• Dark Chocolate Breakfast Protein Oats
• Oat Flour Chocolate Chip Cookies
• Vegan Salted Caramel Chocolate Cookies

Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!