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Desserts

Chocolate Chip Cookie Cake

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Ingredients
  • 2-1/2 cups almond flour
  • 3 tbsp coconut flour*
  • 1/4 cup arrowroot or tapioca flour**
  • 1 tsp baking powder
  • 1 tsp baking soda, aluminum-free
  • 1 cup chocolate chips
  • 4 large eggs, whisked
  • 1/4 cup water
  • 3/4 cup maple syrup
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350F (180C). Line a round cake pan (8 or 9 inch pan) with parchment paper.
  2. Combine the flours, baking powder, baking soda and chocolate chips in a large bowl.
  3. In another bowl, combine the eggs, water, maple syrup and vanilla extract.
  4. Add the wet ingredients to the dry and mix together until combined. Let the batter settle for a few minutes and then using a spatula, pour batter into cake pan.
  5. Place cake in middle rack. Bake for 35-45 minutes until a fork inserted comes out clean. Check cake at 30 minutes if top is getting brown, cover with tin foil until fully baked.
  6. Place cake on a cooling rack once baked. Let cake cool completely before removing from cake pan.
  7. This cake stores in the fridge for up to 5 days or freeze for up to a month.
Notes

Serves 6-8

*Yes this ingredient is necessary. Coconut flour absorbs a LOT of moisture and imparts a lovely cake texture. Do not skip this.

**You can find arrowroot / tapioca flour (aka starch) at your local health food store or online. It's always in the baking section.

Regarding substitutions, I have not made this cake nut-free. Since the main ingredient is almond flour I would not try and substitute a different flour. Instead, try the Flourless Gluten-free Dark Chocolate Cake for a nut-free cake.

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