Better Than the Mall Vegan and Gluten-Free Cookie Cake
Servings 6 servings
Calories 300kcal
Ingredients
- 1 cup oat flour (ensure it's a gluten-free brand) 1/2 cup all-purpose gluten-free flour (refer to the text for recommended brand) 1 teaspoon baking powder 1/2 cup coconut sugar 1/3 cup runny almond butter 3 tablespoons melted vegan butter 1/2 cup unsweetened dairy-free milk 1/3 cup vegan dairy free yogurt (used forager) 1 tsp vanilla extract 1/2 cup chocolate chips (adjust to your preference) Store-bought vanilla frosting or other options (see text)
Instructions
- preheat the oven to 350 degrees fahrenheit. in a large bowl, combine oat flour, all-purpose gluten-free flour, baking powder, coconut sugar, runny almond butter, melted vegan butter, vanilla extract, unsweetened dairy-free milk, and vegan yogurt cream. mix until a thick batter forms.
- gently fold in the chocolate chips into the batter. grease a round cake pan and transfer the batter into it. use a wet spoon or spatula to smooth out the top due to the sticky nature of the batter. you can also just make a large 8 inch cookie.
- bake at 350 degrees fahrenheit for 23 minutes or until a toothpick inserted into the center comes out clean. allow the cake to cool completely before adding frosting. if desired, frost the cake with store-bought vanilla frosting