This cake has an unbelievably fluffy texture that's created by a combination of almond and coconut flours. The sweetness from the coconut sugar is complemented by the tahini, which totally transforms the flavor profile of this dessert. The vegan frosting takes it to another level, making it the perfect dessert for a special occasion, or even as sweet afternoon pick-me-up!
Technique tip: Line your pan using parchment paper to create flaps on the side. This makes it easier to lift the cake out of the pan when it's cool.
Swap option: If you want to make the cake batter vegan, swap the eggs for flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water).
- 3/4 cup tahini
- 2 eggs (see note for vegan swap)
- 3/4 cup coconut sugar
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1½ cups plus 2 tablespoons almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 1/3 cup chocolate chips
- 2 tablespoons cocoa powder
- 1/4 cup almond butter
- 2 tablespoons unsweetened almond milk
- 2 tablespoons maple syrup
For the cake:
1. Preheat oven to 350°F. Line an 8- by 8-inch pan with parchment paper.
2. In a medium bowl, beat the eggs and tahini until smooth. Stir in coconut sugar and mix until it is thoroughly incorporated. Pour almond milk into the tahini mixture, and then add vanilla extract. Stir until combined.
3. In a separate bowl, whisk together almond flour, coconut flour and baking soda.
4. Stir the wet mixture into the dry ingredients (the batter should be thick and sticky). Fold in chocolate chips.
5. Transfer batter to the prepared pan and add more chocolate chips on top of the batter. Bake for 20 minutes.
For the frosting:
In a medium bowl, combine the cocoa powder and almond butter. Add in the almond milk and stir to combine. Lastly, stir in maple syrup and mix until thoroughly combined and smooth.
When the cake has cooled, frost, slice and serve.