Vegan Cookie Cake (grain-free/high protein) (Edit recipe)

Looking for the perfect dessert for your summer BBQ? How about this adorable watermelon Vegan Cookie Cake! Made without any grains, this cookie cake is made with a secret ingredient that adds a protein punch!

10 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	574
Fat:	26 g
Carbohydrates:	79 g
Protein:	15 g
Cholesterol:	30 g
Sodium:	182 mg
Fiber:	8 g
Sugars:	47 g
Calculated per serving.

by Kat Condon

Serves: 8

Ingredients

15 oz Chickpeas, drained, rinsed
0.5 cup Unsweetened Cashew Butter
0.333 cup Pure Maple Syrup
2 tsp Pure Vanilla Extract
0.25 tsp Sea Salt
0.25 tsp Baking Powder
0.25 tsp Baking Soda
0.25 cup Semi-Sweet Mini Chocolate Chips, use dairy-free, for vegan

Frosting

0.5 cup Unsalted Butter, use dairy-free, for vegan
2 cups Powdered Sugar
1 tsp Pure Vanilla Extract
1 Tbsp Almond Milk
2 Tbsp Semi-Sweet Mini Chocolate Chips, use dairy-free, for vegan
Red Food Coloring
Green Food Coloring

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Process

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

Preheat oven to 350.
Grease a 6 inch cake pan.
Add chickpeas, cashew butter, maple syrup and vanilla extract to a food processor.
Process until smooth. Pulse in sea salt, baking powder and baking soda.
Stir in chocolate chips.
Spread batter into cake pan and bake for 20-25 minutes.
Add butter to a bowl a whip for one minute.
Add remaining frosting ingredients beat until smooth.
Divide frosting into two bowls.
Add green color to one bowl and red to the other.
Once cake has cooled, slice like a pizza into triangles.
Pipe on green frosting around the outside and red frosting to the center of each piece.
Sprinkle on mini chocolate chips to mimic “seeds”.