Guiltless Chocolate Chip Cookie Cake
Happy Memorial Day Weekend! We're so excited about this recipe - and the long weekend! Daniel and I are taking a night away in Horse Shoe Bay to finally celebrate our 7th wedding anniversary! All the beauty of the Texas Hill Country is so refreshing to our souls.
Now to the GOOD STUFF! I recently had a customer ask if we could make her all-time favorite dessert... cookie cake... Guiltless style! I had never even considered making this dessert, so it sounded fun and exciting!
Then a friend who recently bought our flour from HEB reached out asking for a cake recipe her husband could make for her birthday today with our flour. Immediately the cookie cake idea came to mind. I sent her over the idea, and she said, "yep! that's the one!"
I found a paleo cookie cake recipe online and was hoping I would be able to just sub in our flour, and guess what... that's what I did, and it turned out perfectly! I absolutely love when we can just sub in our flour 1:1 in recipes, because it makes it so easy to use!
This recipe is from Paleo Running Momma. I just made a few modifications and of course, used Guiltless Superseed Flour!
It's sooo good you guys!
I made the cake twice and did the frosting different each time. Once with just fudge frosting and chocolate chips - then the second time I added the almond butter chocolate swirl layer. Both ways are delicious, but I think the almond butter chocolate swirl layer adds another dimension of creaminess and deliciousness! Do which way looks good for you!
Guiltless Chocolate Chip Cookie Cake with Fudge Chocolate Chip Frosting
Guiltless Chocolate Chip Cookie Cake with Fudge Almond Butter Swirl Frosting
- For the "Cake" Layer
- 1 egg plus 1 egg-yolk, room temp
- ½ cup coconut oil (room temp is fine)
- ½ cup organic coconut sugar
- 2 tsp pure vanilla extract
- 2 1/4 cups Guiltless Superseed Flour
- 1 tsp baking powder
- ⅛ tsp sea salt
- ⅔ cup dairy free dark chocolate chips (We use Enjoy Life)
- For the Chocolate Fudge Layer
- ¾ cup dairy free dark chocolate chips (I used Enjoy Life)
- 2 tbsp coconut oil
- ¼ cup nut butter of choice (we used almond butter)
- 1 tsp maple syrup, raw honey, or favorite sweetener (optional)
- For the Almond Butter Fudge Layer
- ¼ cup (or other smooth nut butter)
- 3 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- 1 tbsp raw honey or pure maple syrup
- Make the cookie cake layer:
- Preheat the oven to 350 degrees and grease a 9 inch cake pan with coconut oil or a non-stick cooking spray like Pam.
- Combine the eggs, coconut sugar, coconut oil, and vanilla and beat until very smooth.
- And in all the dry ingredients into the same bowl as the wet, then slowly beat into the wet mixture to form a sticky dough.
- Stir the chocolate chips in, and transfer the mixture to the greased cake pan. Bake in the preheated oven for 15-20 minutes, or until set in the middle, remove from oven and set aside to cool.
- For the Chocolate Fudge Layer: (make this while the cake is baking)
- In a small saucepan over very low heat, stir & melt the chocolate chips and coconut oil until smooth. Remove from heat and stir in the nut butter and sweetener until satiny smooth, set aside to cool. (Make sure cake is completely cool or frosting will run off a lot... happened to me :))
- For the Almond Butter Fudge Layer
- In a mixing bowl, combine the melted coconut oil with the nut butter, and beat until smooth. Stir in the honey (or maple syrup) and vanilla. Stick in fridge to cool.
- Once the cookie cake is cooled, spread the chocolate fudge layer on generously, followed by the almond butter layer. If you want to create pretty designs, you can go back over the almond butter layer with some swirls of the fudge frosting, or you can refrigerate between fudge layers, otherwise, any way you want to top this cake will work.
- Top with mini chocolate chips if desired, and refrigerate for 1-2 hours to set the top. Store leftover fudge and almond butter frosting in the fridge (you removing about 30 minutes before serving to soften the fudge layers.