Vegan Gluten-Free Chocolate Peanut Butter Cookie Cake
58 minutes
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About Vegan Gluten-Free Chocolate Peanut Butter Cookie Cake
Indulge in this decadent Vegan Gluten-Free Chocolate Peanut Butter Cookie Cake! A healthier twist on a classic, this recipe boasts a delightful mildly crunchy top and a luxuriously soft, cake-like interior. Packed with protein from peanut flour and a rich chocolate flavor, it's the perfect guilt-free dessert.Made with wholesome ingredients like coconut flour, coconut sugar, and creamy coconut milk, this cookie cake is both satisfying and nutritious. It's naturally vegan and gluten-free, making it an excellent choice for those with dietary restrictions or anyone seeking a healthier treat.Whether you're celebrating a special occasion or simply craving a delicious snack, this protein-rich cookie cake is sure to impress. Prepare to savor every bite!
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Recipe Time & More
Prep30 minutes
Cook28 minutes
Total58 minutes
Ingredients
Dry Ingredients
- 1/2 cup Peanut Flour use a high-quality brand. sukrin peanut flour is recommended.
- 1/4 cup Coconut Flour
- 1/4 cup Cocoa Powder unsweetened
- 1/2 tsp Baking Powder
- 1 tsp Salt
Wet Ingredients
- 1/2 cup Coconut Sugar
- 1/3 cup Vegetable Oil neutral flavored oil like avocado or canola is recommended.
- 1/2 cup Coconut Milk thick
- 1 Chia Egg 1 tablespoon chia seeds mixed with 3 tablespoons water, let sit 5-10 minutes.
- 1 tsp Vanilla Extract
Mix-ins
- 1/4 cup Roasted, Peanuts crushed
- 1/4 cup Chocolate Chunks Or Chips dark chocolate, milk chocolate, or a combination are great choices.
Instructions
Prepare the Chia Egg
- Mix 1 tablespoon of chia seeds with 3 tablespoons of water in a small bowl. Let it sit for 5-10 minutes to thicken.
Combine Dry Ingredients
- In a medium bowl, whisk together the peanut flour, coconut flour, cocoa powder, baking powder, and salt.
Combine Wet Ingredients
- In a separate bowl, whisk together the coconut sugar, coconut milk, chia egg, vanilla extract, and oil until well combined.
Combine Wet and Dry
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Prepare the Pan
- Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to help with lifting out the finished cake.
Add Mix-ins
- Gently fold in the crushed peanuts and chocolate chunks.
Bake the Cookie Cake
- Pour the batter into the prepared pan and spread evenly. Bake for 25-28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool and Serve
- Let the cookie cake cool completely in the pan before lifting it out using the parchment paper overhang. Slice and serve. Optional: Drizzle with melted chocolate or a chocolate sauce before serving.
Recipe Notes
Expert Tips for the Best Chocolate Peanut Butter Cookie Cake
- Don't overmix the batter: Overmixing can lead to a tough cookie cake. Mix until just combined.
- Check for doneness: Start checking for doneness around 25 minutes. Every oven is different.
- Cool completely: Allowing the cake to cool completely ensures it sets properly and slices neatly.
- Get creative with mix-ins: Add other mix-ins such as chopped nuts, dried cranberries, or vegan chocolate chips.
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Recipe Nutrition
Calories: 91kcalCarbohydrates: 9gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 152mgSugar: 7g
Rajeswari Annamalai
Articles: 100
4 Comments
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This is wonderful! Can’t wait to taste it.
Looks so appetizing! Thank you for posting.
I’m excited to try this recipe!
Looks so flavorful! Thanks for posting.