Chocolate Cookie Cake

This might be one of my favorite desserts I have made. 🙂  

This recipe is great for gatherings, weekends, or just for the whole family to enjoy. 

Let me know what you think of this one. You won’t regret it.

Gluten & Dairy Free Friendly!

Enjoy!

Prep Time

20 Minutes

Cook Time

20 to 25 mins

Total Time

1 hr 40 to 45 mins (Including set time in fridge)

 

Servings

15 Servings

Ingredients

Cookie Crust:
  • 1 cup room temperature nut butter (tahini, sunflower butter, cashew butter, or almond butter)
  • 1 cup Lakanto golden monkfruit sugar
  • 2/3 cup cassava or arrowroot flour (use almond flour for keto)
  • 3 to 6 Tbsp water
 
Cake Layer:
 
Frosting Layer:
  • 1 cup of cashews soaked in water (soak in warm water for hour or soak overnight in fridge)
  • 1 can of full fat coconut milk (only the thick coconut omit the liquid)
  • 1/4 cup of lakanto powdered sugar
  • 2 tbsp of lakanto maple syrup

Directions

1) Preheat the oven to 375 degrees. Spray the inside of a 3 Qt glass baking dish with cooking spray.
 
Cookie Crust Layer:
2) In a medium sized mixing bowl, add nut butter and packed golden monkfruit sugar. Mix together until smooth.
 
3) Add  in flour and stir everything together until the dough is uniform but very crumbly. Add 3 tablespoon of water and mix well. If the dough is still too crumbly add 1 tablespoon of water and mix again. Want the dough to be pliable. Not too crumble or not too dry.
 
4) Spread and press the cookie dough evenly on the bottom of the casserole dish and set aside.
 
Chocolate Cake Layer:
5) Add all the cake ingredients together and mix well. Then pour the batter on top of the cookie dough layer.
 
6) Put into oven and bake for 20 to 25 mins or until you poke the center with the toothpick and it comes out clean.
 
Frosting Layer:
7) While the cake is baking, drain the cashews and add all the frosting ingredients into a high speed blender. (I used a Vitamix) Blend until smooth. Scoop the frosting into a bowl and allow it to sit in the fridge for a hour.
 
8) Once cake is finished allow too cool for 10 minutes. Once cooled put into the fridge for a hour before topping the frosting.
 
9) After a hour in fridge, top the cake with frosting and spread evenly. Slice and serve! Optional: Add smashed up  Taza Chocolate on top! 🙂 
 

Print

Chocolate Cookie Cake

Course Dessert
Cuisine American
Keyword Dairyfree, Glutenfree
Prep Time 20 minutes
Total Time 1 hour
Servings 15
Author Kimberly Althauser-Lucas

Equipment

  • 3 QT Casserole Dish

Ingredients

Cookie Crust Layer

  • 1 cup Nut Butter (Peanut, Almond, Cashew, Sunflower Seed, or Tahini Butter)
  • 1 cup Lakanto golden monkfruit sugar
  • cup Cassava or Arrowroot Flour  (use almond flour for keto)
  • 3 to 6 tbsp water

Cake Layer

Frosting Layer

  • 1 cup Cashews soaked in water (soak in warm water for hour or soak overnight in fridge)
  • 1 can Full fat coconut milk (only the thick coconut omit the liquid)
  • ¼ cup lakanto powdered sugar
  • 2 tbsp lakanto maple syrup

Instructions

  • Preheat the oven to 375 degrees. Spray the inside of a 3 Qt glass baking dish with cooking spray. 
    Cookie Crust Layer:
    2) In a medium sized mixing bowl, add nut butter and packed golden monkfruit sugar. Mix together until smooth.
    3) Add  in flour and stir everything together until the dough is uniform but very crumbly. Add 3 tablespoon of water and mix well. If the dough is still too crumbly add 1 tablespoon of water and mix again. Want the dough to be pliable. Not too crumble or not too dry. 
    4) Spread and press the cookie dough evenly on the bottom of the casserole dish and set aside.
     Chocolate Cake Layer:
    5) Add all the cake ingredients together and mix well. Then pour the batter on top of the cookie dough layer. 
    6) Put into oven and bake for 20 to 25 mins or until you poke the center with the toothpick and it comes out clean. 
    Frosting Layer:
    7) While the cake is baking, drain the cashews and add all the frosting ingredients into a high speed blender. (I used a Vitamix) Blend until smooth. Scoop the frosting into a bowl and allow it to sit in the fridge for a hour. 
    8) Once cake is finished allow too cool for 10 minutes. Once cooled put into the fridge for a hour before topping the frosting. 
    9) After a hour in fridge, top the cake with frosting and spread evenly. Slice and serve!
    Optional: Add smashed up  Taza Chocolate on top! 🙂  

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