This Gluten-Free Cookie Cake recipe is soft and chewy featuring cassava flour, almond flour, and tapioca starch for a completely grain-free dessert! Decorate with frosting, sprinkles, or extra chocolate chips! Dairy-free and vegan.
This gluten-free chocolate chip cookie cake combines the classic cookie with a delicious soft and chewy cake. A fun way to make a birthday cake or cake for a special occasion or holiday!
Jump to:
Why you'll love this recipe
- Easy recipe
- Chewy cookie cake
- Gluten-free, grain-free, and vegan
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Cassava flour - A grain-free flour with a neutral flavor profile similar to all-purpose flour.
Almond flour - This gluten-free flour creates a moist and tender crumb. Find it at most grocery stores in the baking or gluten-free aisle or online retailers.
Tapioca starch - Also known as tapioca flour, this starch helps bind but also creates a great chewy chocolate chip cookie cake.
Vegan butter - If dairy is not a concern, unsalted butter can be substituted.
Almond butter - Natural almond butter works twofold in this recipe. It works as a binder and an egg substitute. Cashew butter makes a great substitute.
Coconut sugar - This unrefined sweetener has a flavor profile similar to brown sugar.
Organic cane sugar - Choose organic to make this cake vegan.
Vanilla extract - Essential for making a chocolate chip cookie recipe! A quality vanilla extract is best.
Dairy-free chocolate chips - Use your favorite vegan chocolate chips to keep this recipe dairy-free. Use semi-sweet or dark chocolate chips or even chocolate chunks! I like using mini chocolate chips.
Step-by-step instructions
- Place melted butter, coconut sugar, and organic cane sugar in a large mixing bowl. Add the almond butter, water, and vanilla extract and stir to combine.
- Add the cassava flour, almond flour, tapioca starch, baking powder, baking soda, and salt to the wet ingredients and mix again to form a dough.
- Fold in the chocolate chips. Transfer cookie dough to the prepared pan and spread into an even layer. Bake for 21-23 minutes until the top is golden and a tester comes out mostly clean.
Helpful tips
Using a piece of parchment paper to line the bottom of the pan and nonstick spray on the sides of the pan is the easiest way to remove the cake from the pan.
I think this giant cookie is best when the middle is just slightly underdone. For that reason, make sure not to overbake!
How to store
Store the dairy-free cake for 1-2 days at room temperature in an airtight container. You can also wrap an unfrosted cake in plastic wrap.
FAQs
A 9-inch springform pan will yield the best results and is the easiest way to remove this gluten-free cake.
More chocolate chip recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten-Free Cookie Cake
Equipment
Ingredients
- ½ cup vegan butter, melted
- ¼ cup organic cane sugar
- ½ cup coconut sugar
- ¼ cup almond butter
- 2 tablespoons water
- 2 teaspoons pure vanilla extract
- ¾ cup cassava flour
- ¾ cup almond flour
- 2 tablespoons tapioca starch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line the bottom of a 9-inch springform pan with parchment paper. Grease the sides with cooking spray or extra vegan butter.
- Place melted butter, coconut sugar, and organic cane sugar in a medium bowl and whisk to combine. Add the almond butter, water, and vanilla extract and stir to combine.
- Add the cassava flour, almond flour, tapioca starch, baking powder, baking soda, and salt and mix again to form a dough. Let dough sit for 5 minutes.
- Fold in the chocolate chips. Transfer cookie cake dough to the prepared pan and spread into an even layer.
- Bake for 21-23 minutes until the top is golden and a tester comes out mostly clean. Allow the gluten-free cookie cake to cool completely before slicing and serving.
- For a cleaner slice, chill the cooled cake in the refrigerator for 45-60 minutes. Decorate with frosting and sprinkles if desired. Slice with a sharp knife.
Liz
This looks delicious!
Tessa
Hope you love it!