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Cookie Cake With Fudge Frosting [Vegan, Gluten-Free]
The best part about cookie cakes, other than being giant cookies, is that you can eat them with your hands. This gluten-free cookie cake is chewy, yet soft and topped with a delicious fudge frosting. It's made from oat flour, coconut oil, and speckled with dairy-free chocolate chips. Top a... Read More
Ingredients You Need for Cookie Cake With Fudge Frosting [Vegan, Gluten-Free]
How to Prepare Cookie Cake With Fudge Frosting [Vegan, Gluten-Free]
- Preheat the oven to 350°F. Line a 9-inch spring form pan with parchment paper.
- In a large bowl, whisk together the coconut oil, milk, and vanilla extract.
- In another bowl, sift together the oat flour, baking powder, baking soda, sea salt, and sugars. Add the wet ingredients and mix until no lumps remain.
- Gently stir in the chocolate chips until just incorporated.
- Spread cookie batter into spring form pan. Bake for 15-20 minutes or until cookie starts to brown on top.
- While cookie is cooking, beat together the frosting ingredients. Add more almond milk as needed to thin it to your desired consistency.
- Once cookie has cooled, remove it from the spring form pan. Place frosting into a piping bag and pipe frosting along the outer edges.
Notes
Substitute peanut butter for coconut oil to make a peanut butter cookie cake.
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how are there no comments yet? this recipe doesn\’t work as written. the ratio of wet to dry ingredients is not right at all, it needs much more wet. I added unsweetened applesauce and almond milk, plus a flax egg.