This recipe for Gluten-Free Cookie Cake is soft and chewy featuring cassava flour and tapioca starch for a completely grain-free and nut-free dessert! Decorate with frosting, sprinkles, or extra chocolate chips! Vegan.
It seems like a good time for cake.
But then again, when is it not?
Chocolate chip cookie cake combines the favorite classic cookie into a delicious soft and chewy cake.
Cookie Cake Ingredients
Like chocolate chip cookies, the same basic ingredients are needed. In order to create a gluten-free, grain-free, vegan, and nut-free cookie cake, some simple swaps do the trick.
Here are the major ingredients you will need:
- Cassava flour
- Tapioca starch
- Vegan butter
- Unsweetened soy milk (or almond milk if not nut-free)
- Coconut sugar (omit and replace if allergic)
- Organic cane sugar
- Vanilla extract
- Almond extract (omit and replace for nut-free)
- Dairy-free chocolate chips
What kind of pan is best for baking a homemade cookie cake? A 9-inch springform pan will yield the best results. It can be tricky to remove the cake from a traditional cake pan without it breaking.
How to Make Vegan Cookie Cake
Grab your mixing bowl, electric mixer, and a spatula! Here are the steps to this easy cookie cake recipe:
- Preheat the oven to 350 degrees Fahrenheit.
- Line the bottom of a 9-inch springform pan with parchment paper and grease sides with cooking spray.
- Place vegan butter, coconut sugar, and organic cane sugar in a medium bowl.
- Cream the butter and sugars together with an electric mixer.
- Add the almond milk, vanilla extract, and almond extract and beat again until combined.
- Add the cassava flour, tapioca starch, baking soda, and salt and mix again to form a dough.
- Fold in the chocolate chips.
- Transfer cookie cake dough to the prepared pan and spread into an even layer.
- Bake for 23-26 minutes until top is golden and a tester comes out clean.
- Allow the gluten-free cookie cake to cool completely before slicing and serving.
More Chocolate Chip Recipes to Enjoy
Gluten-Free Olive Oil Chocolate Chip Cookies
Salted Tahini Chocolate Chip Cookie Skillet
Air Fryer Oatmeal Chocolate Chip Cookies
Chocolate Chip Cookie Dough Pots
Almond Butter Chocolate Chip Cookies
Gluten-Free Cookie Cake
Equipment
Ingredients
- 10 tablespoons vegan butter
- 1/2 cup (107g) organic cane sugar
- 1/4 cup (45g) coconut sugar *replace with organic cane sugar if allergic
- 1 cup (155g) cassava flour I use Otto's Naturals
- 1/2 cup (60g) tapioca starch
- 1/2 cup unsweetened soy milk (or almond milk if not nut-free)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (replace with vanilla for nut-free)
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 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 vegan butter, organic cane sugar, and coconut sugar in a medium bowl.
- Cream the butter and sugars together with an electric mixer. Add the almond milk, vanilla extract, and almond extract and beat again until combined.
- Add the cassava flour, tapioca starch, baking soda, and salt and mix again until a dough is formed. You may need to stop and squeeze the dough together with your hands to form a smooth, cohesive dough. Fold in the chocolate chips.*Reserve a small amount of chocolate chips to press into the top of the dough once in the pan.
- Transfer cookie cake dough to the prepared pan and spread into an even layer. Press reserved chocolate chips into top of dough, if desired.
- Bake for 23-26 minutes until top is golden and a tester comes out clean.
- Allow the gluten-free cookie cake to cool completely before slicing and serving. The cake must cool entirely to prevent cracking or breaking before removing the springform pan sides. Decorate with frosting if desired. Slice with a sharp knife.
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