What’s better than a delicious chocolate chip cookie? How about a GIANT, delicious chocolate chip cookie! This Gluten-Free Cookie Cake is chewy yet soft and topped with a delicious fudge frosting. Also vegan!
Happy birthday to me and Happy Love Day to all of YOU!
I’ve made my opinions [listen to my vlog – wow now I really miss my long hair!] in regards to this holiday known many times on the blog so I won’t babble on about it more this year, however I hope you guys take the time to celebrate this day for what it truly is – a day for love. Not just a love between couples or significant others, but love of all types – friendship, family, teachers, co-workers, etc. So go and spread some love today!
But since today is also my birthday I really wanted to share with you guys something that I truly love – this Gluten-Free Cookie Cake. HA! – kidding, but the story behind this cookie cake is actually something I really love – and I wanted to share that story with you guys today!
From pre-school until I graduated in 6th grade I went to a private school. That’s right folks, I was one of “those girls” who rocked the standard uniform of knee high socks and skirts. Well that is until I started dressing myself – then I swapped in pants and shorts much to my mother’s dismay.
Anyway, my school was small. Like, really small. So small that my entire 6th grade graduating class only had 6 other kids besides me. Yeahhhh…small!
Regardless of the size, what I loved most about that school was how close knit we all were. I can honestly say that I got along well with every single one of my classmates [all 6 of them! 😉 ], which is what made birthdays so special at my school.
I didn’t start having birthday parties until I hit middle school due to a few different reasons, however my mom always made sure that my birthday didn’t go unrecognized. My small private school allowed for parents to plan special things for their kids during the school day [like birthday parties], so my mom always had a Mrs. Fields cookie cake sent over so that I could have a small party and eat cake with my friends at school on my birthday.
Which is probably why I am now so attached to cookie cakes as an adult.
Now don’t get me wrong here – cake is my all-time favorite food group [yes, it gets to be a food group – don’t judge me] and as much as I love a good fluffy layer cake smothered in frosting [you all know how much I adore my Cinnamon Roll Cake!], I think I might love the simplicity and deliciousness of a cookie cake even more. Plus, you don’t even need silverware to eat it. Does it get any better than that?!
This gluten-free cookie cake is just a tad bit different from all those Mrs. Fields cookie cakes I used to get though. For starters this cookie cake is gluten-free. I opted to use homemade oat flour as the base and it gives the cake such a great texture. I may or may not have done a little dance in my kitchen upon my first sample. It’s just sooo good!
Then of course there’s the fact that it’s vegan.
That’s right friends – there is no butter, eggs or dairy in this gluten-free cookie cake. Say whaaaaaat? I know, it amazes even me.
And then there’s the fact that Ninja, Little Sissy and Daddy all three gave this cake rave reviews. I’m actually not even sure if Brother and Mom #2 had the chance to try it. Now that I think about it, Little Sissy may have hoovered it all before they had a chance! I guess I’ll have to make it again sometime so that everyone can get a slice.
I seriously can’t even. Excuse me while I faceplant into my computer screen.
I’m really not big into celebrating my birthday but seeing as how I’m born on a holiday, I am alll about celebrating that! Which means that tonight you better bet that Ninja and I will be sitting on our couch watching HGTV shows while digging into a slice of this gluten-free cookie cake. Though if I know my husband, I’m sure he’ll have some ice cream on top of it too 😉
- 2 cups gluten-free oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup coconut sugar
- 1/4 cup cane sugar
- 1/2 teaspoon sea salt
- 1/4 cup coconut oil, softened
- 1/4 cup almond butter
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1/3 cup dairy-free mini chocolate chips
- 1 3/4 cup powdered sugar
- 1/4 cup cocoa powder
- 1/2 cup Earth Balance butter substitute
- 2-4 tablespoons almond milk
- 1 teaspoon vanilla extract
- rainbow sprinkles [optional]
- Preheat the oven to 350 degrees. 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.
- Substitute peanut butter for the coconut oil for a Peanut Butter Cup Cookie Cake!
What are you doing for Love Day?
If you could have any cake in the world for your birthday, what would it be?