Easter Vegan Cookie Cake (Edit recipe)

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This vegan, gluten free, and refined sugar free cookie cake is incredibly dense and delicious! Topped with some gorgeous pastel (artificial dye free) chocolate gems & peanut gems for a stunning addition to your Easter spread!

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PREP TIME

10 minutes

COOK TIME

16 minutes

INGREDIENTS

8

Serves: 10

Ingredients

2 cups Almond Flour
1.5 cups Oat Flour
1 tsp Baking Soda
0.25 tsp Sea Salt
0.5 cup Butter, Unsalted, Or vegan butter stick, soft
0.5 cup Pure Maple Syrup, Room temp
2 tsp Pure Vanilla Extract
0.5 cup Chocolate Gems - Unreal, *

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Whisk dry ingredients together
Use a hand or standing electric mixer to mix softened butter & maple syrup together
Add in vanilla
Then add in dry ingredients
Fold in most of the chocolate gems (I used Lily's chocolate gems here as they come in pastel colors). Other great dye free brands are Unreal, Lakanto, and yum earth!
Press into 8 or 9" springform pan (or cake pan) that's well greased with non stick spray
Press more chocolate gems on top
Bake at 350 for 16-17 min
If using a springform pan, allow to cool for 20 min then remove the edge and set on a cooling rack
If using a cake pan wait until chocolates on top are completely cooled, use a butter knife to loosen edges, and flip over onto a plate (if you try to do this before the chocolates are cooled then may smear)
Allow to cool completely before slicing
If icing, pipe onto cake and place in the fridge for 15min for icing to firm and clean slicing
Enjoy!!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	314
Fat:	16 g
Carbohydrates:	36 g
Protein:	11 g
Cholesterol:	24 g
Sodium:	196 mg
Fiber:	3 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.