I’m suuuuper jazzed about this post, friends!
Not only is this one of my all-time favorite recipes on Fooduzzi (top 5 for SURE), it’s also…my 200th post!
What?! I KNOW. So crazy.
I’m amazed. Had you told me just a year or two ago that I’d be sitting here, typing away to my a couple thousand lovely readers every week, I’d say you were cray-zay.
But it’s literally the best thing ever. And it made me realize something pretty awesome.
A couple of months ago around my birthday, which is also Fooduzzi’s birthday, I was talking to one of my blogging friends (hi, Emilie!) about the special recipe I was going to make for the big ol’ celebration.
“You should make a cake!” she said. I wholeheartedly agreed, but I knew I wouldn’t be pounding out a cake recipe anytime soon. I was much too scared to try my hand at making a whole cake. I was just getting comfortable in the gluten free and vegan baking realm; no need to throw everything off by biting off a little more than I could chew by trying to conquer a giant cake.
But now, look at me. One of my favorite cakes as a kid. Here. In the flesh.
Er…you know what I mean.
One of the most amazing things this blog has given me (besides you, dear reader. you know I adore you from the moon and back) is confidence.
I seriously struggled with self-confidence in the past. I’d self-sabotage and talk myself out of situations all the time. These struggles were an everyday occurrence for me as a kid, teen, and young adult.
Recently however, I’ve found myself much more confident, and I think a lot of it has to do with Fooduzzi. I can now confidently walk into the kitchen and whip up dinner for Mark and me without a plan! I can post recipes that people actually want to (and do!) make! I can come up with a recipe for ridiculously soft chocolate chip cookies (that my dad literally begs me to make) all on my own! And now, I can bake a cake from scratch!!
Easily my most exciting kitchen accomplishment to date!
OK, Alexa. Let’s talk cookie cake.
I’m ridiculously excited to report that this cookie cake tastes exactly like the cookie cake I bought at the grocery store as a teen! I loved how buttery and all-around perfect those cakes were, so when this gluten free, vegan, and refined sugar-free version came out as an exact carbon copy, you can say I was thrilled.
Seriously, I don’t think a day has gone by where I haven’t stuffed my face with this cookie cake.
Not to toot my own horn (but toot toot), I think I’ve pretty much nailed the whole gluten free cookie flour mix. And, believe it or not, you’ll only need TWO: almond and coconut. The almond flour makes the dough chewy and thick while the coconut flour sucks up some of the moisture we’re adding. It drives me a little batty when I find a gluten free cookie recipe that I’m dying to try and then it ends up calling for 5-6 different flours. This chica don’t got time for that. Trust me, friends. Two is all ya need.
On the other side, we need some moisture. Coconut oil, maple syrup, and peanut butter are like the TRIFECTA of wet ingredients for gluten free and vegan baked goods. Coconut oil adds some lusciousness, the maple syrup obviously sweetens the whole deal, and the peanut butter adds that buttery richness you so desperately need in a cookie. Right? A cookie that isn’t buttery is like a health food blog without copious amounts of avocado recipes. It just.doesn’t.work.
I know that this recipe seems almost too simple. A gluten free and vegan cake recipe with only 8 ingredients? Surely you must be joking.
But friends, I’m so not. I wouldn’t joke about something this perfect.
I’m confident that this recipe will knock your socks off! So try it, won’t you? And show me on social media (#fooduzzi and @fooduzzi) if you do because I get so gosh-darn tickled when I see you munching on my recipes. Enjoy!Print
Gluten Free Vegan Cookie Cake
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 8-10 servings
- 3 cups almond flour
- 6 Tbsp. coconut flour
- 1 and 1/2 tsp. baking soda
- pinch salt
- 4 Tbsp. melted coconut oil (make sure it isn’t hot!)
- 6 Tbsp. peanut butter (or your favorite nut butter)
- 3/4 cup pure maple syrup
- splash pure vanilla extract
- 3 and 1/2 oz. vegan dark chocolate, chopped
- coarse salt to top, optional
- FUDGE SAUCE TO TOP (optional):
- 1 Tbsp. coconut oil, melted
- 2 Tbsp. cocoa powder
- 1/2 Tbsp. pure maple syrup
- Preheat the oven to 350 degrees F. Grease an 8″ pie pan with coconut oil.
- Add almond flour, coconut flour, baking soda, and salt to a large bowl and whisk to combine. Be sure to remove any large almond flour lumps.
- In a small bowl, add melted coconut oil, peanut butter, maple syrup, and vanilla, and mix to combine.
- Add your wet ingredients to your dry, and mix. When it’s almost combined, add in your chopped chocolate. The batter will be stiff.
- Dump dough into your prepared pie pan, and flatten with your hands.
- Bake for 19-21 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool completely, moving it to the fridge after about 30-40 minutes cooling.* Store covered in the fridge. Drizzle with fudge sauce if desired right before serving!
*We liked this cake directly from the fridge. It stays together much better when cut, and it has that buttery cookie texture we all know and love.
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