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!
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.