Description
Vegan Chocolate Chip Cookie Cake with almond and oat flour, SunButter, and dark chocolate chips. Perfect for a birthday or any celebration!
Ingredients
- 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water)
- 1/2 cup No Sugar Added SunButter
- 3/4 cup unrefined coconut sugar
- 1 cup oat flour
- 1/2 cups superfine almond flour
- ½ tsp baking powder
- splash of unsweetened almond milk
- 1 cup dairy-free dark chocolate chips
- Chocolate SunButter
- vegan sprinkles
Instructions
- Preheat the oven to 350 °F and line an 8-inch or 9-inch cake pan with parchment paper or lightly grease with coconut oil.
- Add the ground flaxseed and water to a bowl and whisk them together to form your flax egg. Allow the mixture to sit for ~5 minutes to gel. Next, add in the SunButter and coconut sugar and mix everything to combine. Add in oat flour, almond flour, and baking powder and mix with a spatula until the batter is thick and well combined. Add a splash of almond milk if the dough is too thick.
- Fold in the dark chocolate chips.
- Press the dough evenly into the pan with the back of a spatula or a spoon. Add more dark chocolate chips on top, if you want, for aesthetics.
- Bake the Vegan Cookie Cake for 20-25 minutes, or until the edges and top are lightly browned.
- Allow the cookie cake to cool completely in the pan, then decorate with Chocolate SunButter and vegan sprinkles.
- Enjoy the Vegan Cooke Cake immediately! Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free