Baker Without Borders

What could possibly be more delicious than a batch of homemade cookies? A giant chocolate chip cookie in cake form!

I adapted a vegan recipe from Namely Marly, adding egg, coconut oil, and white whole wheat flour – a lighter alternative to traditional red wheat that lends itself well to cookies and pastries.

Studded with bittersweet chocolate chips, this cake is gooey on the inside, crisp on the outside, with an addictive butterscotch flavor from brown sugar. Pipe chocolate frosting around the edges to jazz up for a celebration, or simply slice into wedges for a decadent snack. 

Ingredients

Adapted from Namely Marly’s Vegan Cookie Cake Recipe

¾ cup coconut oil

1 cup brown sugar, packed 

1 egg

2 teaspoons pure vanilla extract

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 cups white whole wheat flour or all-purpose flour  

1 1/4 cups bittersweet or dark chocolate chips

Directions

1. Preheat oven to 350 degrees F and lightly grease a 10-inch round cake pan with coconut oil. 

2. In a large bowl, cream together coconut oil and brown sugar. Stir in egg until smooth. Add vanilla, salt, baking powder, and baking soda. Mix in flour until just combined, then add chocolate chips.

3. Bake for 20-23 minutes until edges turn golden brown, but the cake is still slightly gooey (only a few crumbs should stick to a knife or cake tester inserted in the batter.) Let cool in pan before slicing. Store at room temperature in an airtight container.