"Chocolate Chip Cookie Cake.
Two giant, doughy slabs of chocolate chip cookie layered with chocolate frosting and filled with vanilla cashew butter. Not healthy by any means lol, but it is soul-fulfilling but it's sure fire way to treat yo'self or a loved one. You know, #balance
You could try substituting some of the sugar with coconut sugar & granulated stevia if you wanted to reduce your sugar intake, but this is a once in a blue-moon kinda cake you feel me."
Chocolate Chip Cookie Layer Cake
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- Recipe Card
Prep time 2hrs
Cook time 40mins
Serves or Makes: 10
Recipe Card
For the Cake
ingredients
- 1 1/2 cups almond meal
- 1/2 cup all purpose flour
- 2 cups gluten-free oat flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/2 cup melted vegan butter or coconut oil
- 1/2 cup raw sugar
- 1 cup brown sugar
- 2 flax eggs (2 tbsp flax + 6 tbsp water, mix and set aside for 10 mins)
- 1/2 cup light olive oil
- 1/3 cup coconut cream
- 1 1/2 cup chocolate chips
For the Chocolate Icing
ingredients
- 6 ounces dark chocolate, melted
- 1/3 cup coconut cream
- 2 2/3 cup confectioners sugar
- 1-3 tsp hot water
Other
ingredients
- 3/4 cup cashew butter, almond butter or peanut butter
Make the Cake
Method
Step 1
Line an two 8" x 8" circle cake pans with parchment paper and grease the sides with baking spray. Preheat the oven to 350℉.
Step 2
Mix almond meal, flour, oat flour, baking powder, salt & cinnamon in a large mixing bowl. Set aside.
Step 3
In a seperate bowl, beat together the melted vegan butter/coconut oil & sugar for 1-2 minutes. Add the flax egg, olive oil, and coconut cream and continue to beat until creamy.
Step 4
Fold the wet mixture through the dry ingredients until well combined. Fold through the chocolate chips.
Step 5
Pour the batter between the two cake tins. Bake for 35-40 minutes until golden brown around the edges. Then, remove the cakes from the oven and allow to cool completely. You can place the cakes in the fridge/freezer to cool faster.
Make the Icing
Step 1
Beat together the melted dark chocolate, coconut cream & 1 1/2 cups of the icing sugar until creamy.
Step 2
Continue to beat & add the icing sugar in small batches. Add a splash of hot water as needed if mixture becomes too thick.
Layer the Cake
Step 1
To ice, remove the cookies from the baking tins. Spread a thick layer of icing on the top of both cookies. Uou will notice the cookies have sunken in slightly, fill this with icing!
Step 2
Add a thick layer of your desired nut butter on only one cookie cake (you could also use vegan ice cream or even jam here, or omit if you don't want anything!)
Step 3
Place the cookie cake that has no nut butter on top of the other cookie cake, icing side down. Ice the top of the cake with any remaining chocolate icing.
Step 4
Chill the whole cookie cake for an hour or two before slicing. Keeps in the fridge for 5 days or in the freezer for 2 months.