The Ultimate Gluten-Free Vegan Chocolate Chip Cookie Cake: An Easy Almond Meal Recipe

Last week, I shared a recipe for a traditional gluten-free chocolate chip cookie cake, which was quite popular at our cookie decorating party. While it was undoubtedly delicious and a recipe I’d happily revisit, I’ve since discovered an even more remarkable creation: this gluten-free vegan chocolate chip cookie cake. This plant-based marvel has quickly become my new favorite, offering a delightful twist on a classic dessert that caters to various dietary needs without sacrificing flavor or texture. Prepare to be amazed by its simplicity and irresistible taste!

Gluten-Free Excellence with Almond Meal and Wholesome Ingredients

This exceptional cookie cake recipe is inspired by the “Perfect 10 Cookies” by Christina Tosi and Karlie Kloss, but with a unique, simplified approach adapted for a cookie cake format. What sets this recipe apart from your typical cookie cake is its innovative use of ingredients, primarily featuring very lightly baked almond meal, crunchy almonds, hearty gluten-free oats, and generous amounts of rich chocolate chips. This combination results in a distinctive texture that is wonderfully chewy and almost reminiscent of raw cookie dough – a quality many dessert lovers adore!

The almond meal is the star of this gluten-free wonder. Unlike traditional wheat flour, almond meal provides a natural richness and a slightly denser, more satisfying chew. It’s not just a gluten-free substitute; it’s an enhancement. Almonds also bring healthy fats, protein, and fiber to the table, making this dessert a slightly more wholesome indulgence. The addition of gluten-free oats further contributes to the robust texture and adds a subtle nuttiness that complements the almonds and chocolate perfectly. Sweetened with agave and enhanced with a hint of vanilla, this cookie cake bursts with a complex array of flavors and delightful textures in every bite.

Effortless Baking: The Dump-and-Mix Method

One of the most appealing aspects of this cookie cake is its incredible ease of preparation. Truly, it’s one of the simplest cookie cakes you’ll ever bake. The method is straightforward: just dump all the ingredients into a single bowl and mix them together. There’s no creaming butter and sugar, no separating wet and dry ingredients in multiple bowls – just pure, unadulterated mixing bliss. This “dump-and-mix” approach makes it perfect for busy bakers, beginners, or anyone looking for a quick yet impressive dessert.

To make the process even more effortless and ensure consistent results, I highly recommend using a kitchen scale. By placing your empty mixing bowl on the scale and setting the tare to zero, you can simply weigh each ingredient directly into the bowl. This eliminates the need for multiple measuring cups and spoons, reduces cleanup, and provides greater accuracy, which is especially beneficial in gluten-free baking where precise ratios can significantly impact the final texture.

Flavor Profile and Vegan Icing Options

So far, this delicious cookie cake has been a personal treat for my family and me, and I’m eager to hear your thoughts once you’ve tried it! Its flavor profile is a delightful balance, offering a slightly less sweet dessert experience compared to some traditional cookie cakes. The natural sweetness from the agave and the richness of the almond meal create a sophisticated taste that truly shines. If you appreciate desserts that are satisfying without being overly sugary, you’ll undoubtedly fall in love with this recipe. The generous fat content from the almond meal and oil contributes to an incredibly pleasing mouthfeel and keeps the cake wonderfully moist.

While I’ve traditionally used a non-vegan icing on my cookie cakes, there are abundant fantastic options for those who are strictly vegan. A vegan cream cheese icing would be an absolutely phenomenal pairing, offering a tangy counterpoint to the cookie cake’s richness. Other excellent choices include a simple vegan vanilla glaze made with powdered sugar and plant-based milk, a rich vegan chocolate ganache, or even a light coconut whipped cream for a more refreshing touch. Don’t hesitate to get creative with your toppings!

Advanced Tips for Your Gluten-Free Vegan Chocolate Chip Cookie Cake

Having had this recipe in my collection for a while now, I often forget how truly simple and delicious it is. As someone who is neither gluten-free nor vegan by necessity, I can attest that this cookie cake stands on its own as a fantastic dessert. Its inherent deliciousness and ease of preparation are what make it a repeat favorite. The extra fat from the almond meal is indeed key to its wonderfully pleasing texture and rich flavor. Here are some updated tips from my most recent baking sessions to help you achieve the best results:

• Embrace Your Scale: Whenever possible, use weights rather than volume measurements. Baking is a science, and grams provide far more accuracy than cups, leading to more consistent and reliable results, especially crucial for gluten-free recipes where flour substitutes can behave differently.
• Thoroughly Mix Dry Ingredients: It might seem minor, but stirring the dry ingredients (almond flour, oats, baking soda, baking powder, salt, xanthan gum) very, very well before adding wet ingredients is vital. This ensures that leavening agents and flavorings are evenly distributed throughout the dough, preventing pockets of unmixed ingredients and promoting uniform rising and texture.
• Experiment with Nuts: Feel free to swap the sliced almonds for any other nuts you prefer. Chopped pecans, walnuts, or even hazelnuts would add their unique flavor profiles and textures. Just ensure they are lightly toasted to bring out their best flavor. This simple change allows for endless customization to suit your taste.
• Oil Play: The type of oil you use can influence the flavor and texture of your cookie cake. For the cake pictured in the top photo, I experimented with a combination: 2 tablespoons of extra virgin olive oil and 2 tablespoons of melted coconut oil. While extra virgin olive oil can sometimes impart a strong flavor, using a light-tasting olive oil or refined coconut oil generally works best for a neutral base. You could also try avocado oil. The key is to choose an oil that complements the chocolate and almond flavors without overpowering them. If using coconut oil, ensure it’s melted and cooled slightly to prevent it from solidifying too quickly when mixed with other ingredients.
• Adjust Baking Time for Your Oven: Ovens can vary significantly in temperature and performance. My North Carolina oven, for example, required about 15 ½ minutes for this cookie cake, a minute or two longer than anticipated. Keep a close eye on your cookie cake during baking. It should look less shiny and appear set in the center, but still be soft to the touch. Over-baking can lead to a dry cake, so err on the side of slightly under-baked for that perfectly chewy, almost-doughy texture.

Why Choose This Gluten-Free Vegan Cookie Cake?

Beyond its incredible taste and ease of preparation, this cookie cake offers several compelling benefits. For individuals with gluten sensitivities or celiac disease, it provides a safe and delicious dessert option that doesn’t feel like a compromise. Being vegan, it’s also dairy-free and egg-free, making it suitable for those following a plant-based diet or with related allergies. This makes it an excellent choice for gatherings where guests may have diverse dietary requirements, ensuring everyone can enjoy a slice of something special. It’s a dessert that brings joy without the worry of common allergens.

Understanding the Key Ingredients

Let’s take a moment to appreciate the stars of this recipe:

• Almond Flour (or Almond Meal): This is the foundation of our gluten-free structure. It’s rich in healthy fats, protein, and vitamin E, contributing to the cake’s moistness and tender crumb. It also provides a delicate, nutty flavor.
• Gluten-Free Whole Oats: Adding texture and fiber, oats provide a satisfying chewiness and a wholesome feel. Ensure they are certified gluten-free if preparing for someone with celiac disease.
• Agave Syrup: Our primary sweetener, agave is a plant-based liquid sweetener that blends seamlessly into the dough, offering a mild sweetness. You could experiment with maple syrup for a different flavor profile, though agave is recommended for its neutral taste here.
• Dark Chocolate Chips: The classic pairing with cookie dough! Choose high-quality vegan dark chocolate chips to ensure rich flavor and ethical sourcing. Mini chips distribute more evenly throughout the cake.
• Xanthan Gum: A crucial ingredient in gluten-free baking, xanthan gum acts as a binder, providing elasticity and structure that gluten typically offers. A small amount makes a big difference in preventing a crumbly texture.

Serving and Storage Suggestions

This cookie cake is best served slightly warm or at room temperature. It’s fantastic on its own, but a scoop of vegan vanilla ice cream or a drizzle of vegan chocolate sauce would elevate it even further. For a special touch, fresh berries can add a pop of color and freshness. Once baked and cooled, store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. This cookie cake also freezes exceptionally well! Wrap individual slices or the entire cake tightly in plastic wrap, then aluminum foil, and freeze for up to 2-3 months. Thaw at room temperature when ready to enjoy.

• Wheat Free Cookie With Almond and Hazelnut Meal
• Wheat Free Oat Nut Chocolate Chip Cookies
• Double Chocolate Cookies with Coconut Flour (Gluten-Free)
• Gluten-Free Chewy Chocolate Chip Coconut Oatmeal Pecan
• Gluten-Free Vegan Chocolate Chunk Cookies

Recipe

Gluten-Free Vegan Chocolate Chip Cookie Cake

Anna

Vegan Gluten Free Cookie Cake made with almond flour, perfect for any occasion.

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Prep Time

10 minutes
mins

Cook Time

10 minutes
mins

Total Time

20 minutes
mins

Course
Dessert

Cuisine
American

Servings
16

Ingredients

 

• 100
  grams
  almond flour
• 50
  grams
  gluten-free whole oats
• Pinch
  of baking soda
• 3/16
  of a teaspoon baking powder
• Pinch
  of salt
• ⅛
  teaspoon
  xanthan gum
• 15
  grams
  sliced almonds
  lightly toasted
• 60
  g
  mini dark chocolate chips
• 40
  g
  canola oil or very light tasting olive oil
  not extra virgin
• 45
  grams
  agave syrup
• ½
  teaspoon
  vanilla extract

Instructions

 

• Heat the oven to 300 degrees F. Line a large baking sheet with parchment paper or a silicone mat.
• In a mixing bowl, combine all dry ingredients and make a well in the center.
• Add the oil, syrup and vanilla to the well, then mix everything together to form a soft dough.
• Empty the mixture onto the baking sheet and shape it into an 8 inch circle.
• Bake on center rack for about 12-14 minutes or just until cookies looks less shiny and appears set.
• Let cool directly on the baking sheet. When ready to decorate, use a cake lifter to put it on your decorating surface. This cookie cake freezes well.

Keyword
Chocolate Chip Cookie Cake, Gluten-Free, Vegan, Almond Flour, Plant-Based Dessert

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