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3 layered Gluten-Free Chocolate Cake w/ Tahini-Chocolate Icing recipe.
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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 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16 Servings
Calories 729kcal

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!

Video

Nutrition

Calories: 729kcal | Carbohydrates: 73g | Protein: 10g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 395mg | Potassium: 272mg | Fiber: 7g | Sugar: 48g | Vitamin A: 604IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 4mg