Gluten Free Birthday Cookie Cake
Ingredients
Cookie Cake
-
1 ½
cups
almond flour
-
½
tsp
baking soda
-
¼
tsp
sea salt
-
2
pcs
eggs
-
⅓
cup
coconut sugar
-
⅓
cup
almond butter
-
¼
cup
coconut oil, melted
-
1
tsp
vanilla extract
-
¾
cup
chocolate chips
Frosting
-
½
cup
coconut cream
-
1 ½
cups
chocolate chips
-
to taste
none
sprinkles
Instructions
- Preheat the oven to 350°F and prepare a cake pan or pie dish with parchment paper and nonstick spray.
- In a medium bowl, combine almond flour, baking soda, and sea salt.
- In a large bowl, whisk together eggs and coconut sugar, then mix in almond butter, coconut oil, and vanilla.
- Combine the dry ingredients with the wet ingredients and stir until well mixed.
- Fold in chocolate chips, then pour the batter into the prepared pan, pressing it into the sides.
- Optionally, add more chocolate chips on top before baking for 18-20 minutes until slightly golden brown.
- For the frosting, melt coconut cream and chocolate chips together using a double boiler, stirring until smooth.
- Allow the frosting to cool for 10 minutes, then refrigerate for 30 minutes.
- Pipe the cooled frosting onto the top of the cookie cake and add sprinkles if desired.
Nutrition Facts (estimated)
Servings
10 slices
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
5g
Sodium
150mg
Cholesterol
70mg
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