Gluten Free Vegan Cookie Cake

5 from 2 reviews


  • 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


  1. Preheat the oven to 350 degrees F. Grease an 8″ pie pan with coconut oil.
  2. 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.
  3. In a small bowl, add melted coconut oil, peanut butter, maple syrup, and vanilla, and mix to combine.
  4. Add your wet ingredients to your dry, and mix. When it’s almost combined, add in your chopped chocolate. The batter will be stiff.
  5. Dump dough into your prepared pie pan, and flatten with your hands.
  6. Bake for 19-21 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. 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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