Gluten Free Vegan Chocolate Chip Cookie Cake | thumb in plum

I had a very disappointing day yesterday. I got so excited about making a meringue cake yesterday that I started writing the post before it was finished baking. It looked great when I put it in but, lo and behold, it came out a raging mess. Then I burnt the custard that went along with it. I was just not in the game. I had to deal with all the dishes and none of the satisfaction.

Of course I was still looking to satisfy a sweet tooth today (like every other day). My thought process went something like: cake- no, brownie- no, cookie- I want it all! Dense, moist and flavorful, this "cake" resembles more of a blondie. Siah likes his goodies a lil' gooey and chewy so this won him over.

I was trying to follow my own instructions to avoid collapsing the cake but alas, with a 2 year old running around the kitchen, keeping your baked goods from collapsing is even harder than keeping fistfuls of them out of tiny hands. It might be more than that too. The ingredients make for a dense baked goody. Maybe breaking down and using eggs will help add some fluff. I think I will try to use some stiff peaked egg whites next time around and leave out the baking soda. If anyone out there tries that before I do please let me know how it goes.


Gluten Free Vegan Chocolate Chip Cookie Cake Recipe
Ingredients
  • 1/4 cup water
  • 1/2 cup coconut milk
  • 1/8 tsp xanthan gum
  • 1 cup almond butter
  • 1/4 cup coconut flour
  • 1/2 cup packed brown sugar
  • 1 tbs maple syrup
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/4 cup mini dark chocolate chips (or more depending on how chocolaty you'd like it)
Directions
  1. Preheat oven to 375F
  2. Mix the water, coconut milk, and xanthan gum together. Pour into mixing bowl
  3. Add all other ingredients to the bowl and mix well
  4. Dump into a greased springform cake pan (I think mine was a 13")
  5. Bake for about 20 minutes or until top is browned and a toothpick inserted in the middle come out clean
  6. Turn off heat and let rest in the oven with the door ajar till room temp

One slice will improve your mood, 2 will make you feel warm and full, and 3 slices will cause a kanakattack. Don't use with caution.



7 Comments

  1. I wonder if using something like almond flour would make a difference? My experiences with coconut flour always lend a much chewier, dense, bite rather than fluff. I have no idea, though! : ) P.S. I ABSOLUTELY understand the downfall of kids and sunken cakes! Haha I've taken to baking cakes only if Silas is at school or out of the house!

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    1. hmm...Never even thought of it. Now I have to give it a try. Siah loves the chewy thing but every now and then I want something a lil lighter.
      Oh these kids and their crazy feet. I can't keep her out of the kitchen when she knows there's something sweet baking

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    2. I like the chewy thing, too, majority of the time. But there's a fine line between chewy and feeling not-quite-done. If you're able, check out Babycakes cookbooks - library? (That's the only way I've done it.) It's vegan baking, not necessarily grain free, but there recipes are to die for... and may give you a wider expanse of experimenting.)

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    3. True that! I draw the line at raw cookie dough, no half baked for me.
      I'll check out that book. It looks like she has a gluten free one too. Vegan baking is totally new to me. I only try it when I've ran outta eggs :P

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  2. I have a xantham sensitivity, is there any way to replace it in this recipe?

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    Replies
    1. That depends on if you're looking to go vegan or not. If you can have eggs I'd say add 2 to the recipe. If not you can try adding a smashed up ripe banana or 4 oz of applesauce (this would be experimental as I can't recall trying it or not but it has worked for me in other recipes). Good luck and let me know how it turns out :)

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  3. Yes, vegan. Thanks, I have bananas on hand so I'll try that and report back!

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