Chocolate Chip Tahini Cake with a Vegan Chocolate Frosting

Preheat oven to 350°F. Line an 8- by 8-inch pan with parchment paper, leaving flaps to easily lift the cake out after baking. If making vegan, prepare flax eggs by mixing 2 tbsp of ground flaxseed with 5 tbsp warm water in a small bowl and set aside to thicken for 5 minutes. In a medium bowl, mix together the prepared flax eggs (or regular eggs) and tahini until smooth. Stir in coconut sugar and mix until thoroughly incorporated. Pour almond milk into the tahini mixture, then add vanilla extract. Stir until combined. In a separate bowl, whisk together almond flour, coconut flour, and baking soda. Stir the wet mixture into the dry ingredients (the batter should be thick and sticky). Fold in 1/3 cup chocolate chips. Transfer batter to the prepared pan and add more chocolate chips on top. Bake for 20-25 minutes. Cool completely before frosting. 

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.