Gluten-free Cookie Cake
Flour & Flour Blends
2 cups Cassava Flour (240g)
¼ cup Tapioca Flour (40g)
2 sticks of vegan butter at room temperature (approx. 200g)
7 oz organic brown sugar (200g)
3 flax eggs (3 tablespoon flax meal + 9 tablespoon water)
½ cup plant milk (120ml)
2 tsp apple cider vinegar
1 tbsp starch (eg: potato or corn starch)
1 tsp baking soda
1 tsp baking powder
A pinch of Salt
10.5 oz dairy-free semi-sweet chocolate chips (300g) nut butter, or chocolate spread
Prepare flax eggs by mixing flax meal + water. Set aside to thicken. Preheat the oven to 350F / 180C.
Beat sugar and butter with mixer until fluffy, and creamy. Mix flax eggs and plant milk in. Beat on high speed.
Add cassava and tapioca flour, starch, baking soda, and salt to a separate bowl and combine. Then add to wet ingredients and mix until a very soft pourable dough forms. Fold in the chocolate chips with a spatula.
Pour half the dough into 8x8“ baking pan and spread into an even layer. Spread peanut butter or chocolate spread on top of 1st layer. Spread the other half of the dough on the chocolate spread so you have 3 layers which will likely mix while baking, awesome!
Bake for about 45 - 60 mins or until a clean utensil comes out almost clear – this recipe is moist so the utensil won’t be all clear – that’s good! (If using 9x9 check after 30 minutes).
Allow to cool completely before decorating with buttercream. Alternatively, serve it on its own, sprinkle with sea salt or serve with vegan ice cream.