Gluten-Free Cookie Cake

Chocolate chip cookie cake with chocolate frosting.

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.

Recipe updated 5/2024

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15

Cook Time 23

Total Time 38

Servings

Calories 377kcal

Author Tessa

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

US Customary - Metric

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.

Notes

To store: Keep the cookie cake for 1-2 days at room temperature in an airtight container. You can also wrap an unfrosted cake in plastic wrap.

Nutrition