Deliciously Fudgy Chocolate Chip Cookie Cake

4.50 from 2 votes

Deliciously Fudgy Chocolate Chip Cookie Cake

If you're a cookie cake fan, look no further. This gluten-free cookie cake has all characteristics of the classic cookie cake but is easily made at home! With a soft fudgy center and and creamy chocolate frosting pipped around the edges, it's the perfect treat for any occasion!

Prep Time15

Cook Time20

Total Time35

Course: Cakes

Cuisine: American

Keyword: gluten-free cookie cake, healthy cookie cake, homemade cookie cake, paleo cookie cake

Servings: servings

Calories: 272kcal

Author: Ansley Beutler

Ingredients

1 egg room temperature
1 egg yolk
⅔ cup coconut sugar
1 teaspoon vanilla
¼ cup coconut oil melted and cooled
¼ cup almond butter creamy (sub. any nut butter)
2 cups almond flour
½ teaspoon baking soda
¾ cup dairy-free chocolate chips plus a few more to sprinkle on top, if desired
½ batch Chocolate Ganache Frosting
Sprinkles optional

Instructions

Preheat oven to 350 F. In a bowl, beat together the egg, egg yolk, and coconut sugar until creamy (the mixture should almost double in size). Add the vanilla, coconut oil, and almond butter and continue to beat until well incorporated.
1 egg, 1 egg yolk, ⅔ cup coconut sugar, 1 teaspoon vanilla, ¼ cup coconut oil, ¼ cup almond butter
Fold in the almond flour and baking soda with a rubber spatula until no flour clumps remain. Add the chocolate chips and continue to fold into the batter.
2 cups almond flour, ½ teaspoon baking soda, ¾ cup dairy-free chocolate chips
Spoon batter into a greased 9-inch springform pan**. Use the bottom of a measuring cup to press the batter into the sides of the pan. Add a few more chocolate chips on top if desired. Bake in oven for 20 - 22 minutes until golden brown. Let cool completely.
Remove the cookie cake from the spring form pan by first slipping a small knife around the sides to ensure the cake isn't stuck. Then release the "buckle" to release the cake from the pan.
Prepare the Chocolate Ganache Frosting (or vegan buttercream, see notes section below). Transfer the icing into an icing bag fitted with a star-shaped tip. Pie stars along the edges of the cookie cake and dust with sprinkles if desired.
½ batch Chocolate Ganache Frosting, Sprinkles
Slice with a warm knife and enjoy! To store, place in an airtight container in the fridge for up to a week.

Notes

Chocolate frosting : as an alternative, an easy vegan chocolate buttercream frosting can be made y beating together 1 stick vegan butter (softened), with 2 tablespoon cacao powder, 1 ½ - 2 cups powdered sugar, and 1 - 2 tablespoon dairy-free milk. Start by beating the softened butter until creamy. Then add the cacao powder, powdered sugar, ½ cups at a time, and 1 tablespoon dairy-free milk. Beat well. Continue adding the powdered sugar until you get a nice thick consistency. Transfer to a pipping bag and pipe a design on the cookie cake!

Cake Pan : I recommend a springform pan if you have one. This makes it easy to remove the cookie cake from the pan once it's baked. However, this recipe will also with work an 8-inch or 9-inch regular pie pan as well. Simply let the cake cook all the way in the pan then slip a knife around the edges and cut into slices when ready to serve.

Nutrition