Gluten-free Cookie Cake (vegan)
Celebrating something special? This gluten-free cookie cake is perfect for your next celebration. The recipe is also dairy-free and eggless, making it entirely plant-based! Enjoy lots of chocolate chips, and a soft, buttery cookie cake with a peanut butter filling. Optional you decorate the cake with vegan vanilla buttercream. Who wouldn't love a giant chewy chocolate chip cookie in cake form?
Servings: 9 pieces
Equipment
- mixing bowl, electric mixer, 8x8" or 9x9" square pan
Ingredients
- 2 cups cassava flour (240g)
- ¼ cup tapioca flour (40g)
- 2 sticks of vegan butter, room temprature (approx. 200g)
- 7 ounces organic brown sugar (200g)
- 3 flax eggs (3 tablespoon flax meal + 9 tablespoon water)
- ½ cup plant milk (120ml)
- 2 teaspoon apple cider vinegar
- 1 tablespoons starch (eg: potato or corn starch)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- A pinch of Salt
- 10.5 ounces dairy free semi-sweet chocolate chips (300g)
- nut butter, such as almond or peanut; or a chocolate spread of choice
Optional for decoration
- vegan vanilla buttercream (recipe for it linked below, and above in the blog post)
- sea salt for sprinkling
Instructions
- Prepare flax eggs by mixing flax meal and water. Set aside for 5 minutes to thicken. Preheat the oven to 350F / 180C and line the baking pan (a brownie pan or an 8x8”, or 9x9” for a thinner cake pan) with parchment paper.
- Beat the sugar and butter with an electric mixer until they become soft, fluffy, and creamy. Mix flax eggs and plant milk in. Mix for several minutes on high speed.
- Add cassava and tapioca flour, starch, baking soda, and salt to a separate bowl and combine. Then add to wet ingredients and mix until a very soft pourable dough forms. Tip - When using cassava four – you want your dough to be slightly runnier than regular flour cookie dough. Fold in the chocolate chips with a spatula.
- Pour half the dough into your sprayed or lined baking pan and spread into an even layer. Then spread the chocolate spread on top of 1st layer of the cookie cake dough. Last step - Spread the other half of the cookie dough on the chocolate spread so you have 3 layers which will likely mix while baking, awesome!
- Bake for about 45 - 60 mins or until a clean utensil comes out almost clear – this recipe is moist so the utensil won’t be all clear – that’s good! (If using 9x9 check after 30 minutes). Allow to cool completely before decorating with buttercream. Alternatively, serve it on its own, sprinkle with sea salt or serve with vegan ice cream.
Notes
This recipe is a veganized version of Iya Foods' Cookie Cake.