Vegan Cookie Cake: Looks Ugly, Tastes Pretty

Special Holiday Recipe Review: Today was my boyfriend’s birthday!πŸŽ‰πŸŽŠ

A while back, I asked him what he wanted me to bake him (and I left out the for your birthday part…)  he said a cookie cake!πŸͺ So, I decided to surprise him with a cookie cake for his birthday!

Knowing he loves cookiesπŸͺ that are moist and chewy in the middle,  I searched around and found a recipe that looked like a winner!πŸŽ‰ πŸ‘

🌟I found this vegan, gluten-free Chocolate Chip Cookie Cake from the cooking blog, Guy Gone Vegan! ✨

The dough after chilling overnight🌌: 

βœ‹Note: I altered the recipe in 3⃣ ways!✨

1⃣~Instead of All Purpose Flour, I used Almond Meal (which is my new favorite gluten-free flour🌟!)

  • πŸ‘Almond meal can be store bought or simply made from putting raw almonds in a food processor, magic bullet, or pulsing on a blender.
  • 🌟Almond Meal gives anything an incredible deep, rich, and nutty flavor.
  • Use it 1⃣ to 1⃣ to replace any flour with any recipe, but you may have to reduce any liquids.
  • πŸ‘ŒHOWEVER, Almond Meal  will make the color deeper and darker brown instead of the light golden brown we all love our cookies πŸͺ(and cookie cakes to be.)
  • So you decide what is the right flour for you.πŸ’πŸ»

Look at that pretty flour~✨

2⃣~ I used coconut palm sugar instead of granulated sugar.🍬 

  • Coconut palm sugar is my favorite✨ sugar to use in baking!
  • Use 1⃣to1⃣ when replacing other sugars.
  • It has a low glysemic indexπŸ‘, it ACTUALLY contains trace vitamins and minerals*, and has only 1⃣5⃣ calories!

*It contains zinc, magnesium, potassium and copper

  • 😻 Additionally, it has a divine, rich carmelly and molassesy taste. πŸ‘
  • HOWEVER, it also tends to darken the color, so for a less healthy but more picturesque cookie cakeπŸͺ keep the flours and sugars the same.πŸ™
  • But best of all…

I’m  Cats love it too! 😸

3⃣~ The recipe actually forgot to say when to put in molasses (which is on the list of ingredients), so in turn I forgot to add it. Fortunately, my coconut palm sugar still gave the cookie cake a nice, subtle, molassesy taste. πŸ‘Œ

‼️Also, when using Almond Meal–you want to reduce the liquids in your recipe. 🌟⭐️ So if using almond meal? Forgo the molasses and use coconut palm sugar.β˜‘οΈ

 Pressed into a 9⃣ inch cake pan and ready to be baked!

IMPORTANT TIP: The recipe says that after you bake it, to bump it up from 3⃣5⃣0⃣ to 4⃣2⃣5⃣ and leave it in for a couple minutes.  DO THIS!  Otherwise you will get the baking blues! 😨 I didn’t do this initially, and my cake was liquidy and bubbling until I did.

Note: when I took the cake out it was still bubbling.  If yours looks like the video when it comes out of the oven : DON’T PANIC!😱 Let it sit and it will settle. So long as the fork🍴 comes out clean you’re golden!πŸ’›

The Skinny on the Icing!

  • 🍰Let the cake cool for a long time before icing it.!
  • Use allnatural non hydrogenated vegetable  shortening, unless you want melty mess like my cake!πŸ‘‡(I didn’t use any shortening)
  • Instead of Oreos (which still contain trans fats, use NewmanO’s!)
  • I had to use about a 1/2 cup more powdered sugar, than it says, to taste perfectly sweet~

 TA DA! πŸŽ‰ The vegan (and gluten-free) cookie cake! πŸͺ Not pretty to look at, but it tasty to eat.

  • My boyfriend lovedπŸ’• it! He said it didn’t taste healthy (even though it was~) & he thought it was very yummy.
  • Also, being a sweetie (and the best boyfriend ever) he told me he thought it was a beautiful cake~❀️

Until next time, remember: eat your veggies, and have your (cookieπŸͺ) cake too!✨

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