The Ultimate Cookie Cake Recipe: A Delicious Dessert Delight
Welcome to the world of indulgence where we take the classic cookie and elevate it to new heights with our delectable Cookie Cake recipe. Perfect for any occasion, this mouthwatering dessert is a delightful blend of chewy cookie goodness and cake-like texture. Whether you’re celebrating a special event or simply satisfying your sweet tooth cravings, this Cookie Cake is sure to impress. So, let’s dive into the recipe and indulge in a slice of heaven!
Ingredients:
- 230g spelled flour
- 2 tsp cornstarch
- 80g melted coconut oil
- 115g coconut sugar
- 2 large eggs (1 whole + 1 yolk)
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 80g crushed dark chocolate
- 75g pecan nuts
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray.
2. Mix Dry Ingredients:
- In a mixing bowl, whisk together the spelled flour and cornstarch until well combined.
3. Combine Wet Ingredients:
- In a separate bowl, mix together the melted coconut oil and coconut sugar until smooth and well combined.
- Add the eggs and vanilla extract to the coconut oil mixture, and beat until creamy and smooth.
4. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
- Stir in the crushed dark chocolate and pecan nuts until evenly distributed throughout the batter.
5. Bake the Cookie Cake:
- Pour the batter into the prepared cake pan and spread it out evenly using a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve:
- Remove the cookie cake from the oven and let it cool in the pan for 10-15 minutes.
- Once cooled, carefully transfer the cookie cake to a wire rack to cool completely before slicing and serving.
Cook Notes and Variations:
- Chocolate Lover’s Delight: For an extra chocolatey kick, swap out the crushed dark chocolate for chocolate chips or chunks.
- Nut-Free Option: If you have a nut allergy or prefer a nut-free version, simply omit the pecan nuts or substitute them with chopped dried fruit or seeds.
- Gluten-Free Version: For a gluten-free option, use a gluten-free flour blend in place of the spelled flour.
Keto and Low-Carb Version:
To make a keto or low-carb version of this Cookie Cake, consider the following modifications:
- Flour Substitute: Use almond flour or coconut flour instead of spelled flour for a lower carb option.
- Sweetener Substitute: Replace the coconut sugar with a keto-friendly sweetener such as erythritol or stevia.
- Chocolate Substitute: Use sugar-free chocolate chips or cacao nibs instead of crushed dark chocolate to reduce the sugar content.
Frequently Asked Questions (FAQs):
Q: Can I use regular all-purpose flour instead of spelled flour? A: Yes, you can use all-purpose flour if you prefer. Spelled flour adds a nutty flavor and a slightly denser texture to the cookie cake, but all-purpose flour will work just fine.
Q: Can I freeze leftover cookie cake? A: Yes, you can freeze leftover cookie cake for future enjoyment. Wrap individual slices tightly in plastic wrap or aluminum foil and store them in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
Q: Can I add additional mix-ins to the cookie cake batter? A: Absolutely! Feel free to get creative and add your favorite mix-ins such as dried fruit, shredded coconut, or chopped nuts for added texture and flavor.
Indulge your sweet tooth and treat yourself to a slice of our irresistible Cookie Cake. With its perfect balance of chewy cookie goodness, rich dark chocolate, and crunchy pecan nuts, this dessert is a true delight for the senses. Whether you’re enjoying it as a special treat or sharing it with friends and family, our Cookie Cake is guaranteed to satisfy your sweet cravings and leave you wanting more. So, gather your ingredients and get ready to bake up a batch of pure deliciousness!