Ingredients
For the Cookie Cake:
- 1 1/4 cups almond flour
- 1/2 cup tapioca starch
- 1 1/2 tsp baking powder
- 1/4 cup melted refined coconut oil
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 2 tbsp Canned coconut milk
- 1 eggs + 1 egg yolk
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 chopped 1.6 oz chocolate bars or ~2/3 cup chocolate chips
For the Chocolate Frosting Roses:
- 1/4 cup Non hydrogenated palm oil, softened , * may sub with softened coconut oil
- 1/3 C Cocoa powder
- 1/4 C Coconut milk
- 2/3C powdered sugar
Topping:
- Dye-free sprinkles
Instructions
For the cookie
- Preheat oven to 350°F. Grease or line a 6-7inch round cake pan or skillet with parchment paper.
- In a large bowl, whisk together the almond flour, tapioca starch, and baking powder.
- In another bowl, whisk the melted coconut oil, coconut sugar, maple syrup, egg + yolk, vanilla, and salt.
- Add the wet ingredients to the dry, and stir until a dough forms. Fold in chocolate chunks or chips.
- Spread batter into your prepared pan and smooth the top. Sprinkle with extra chocolate and a pinch of sea salt if desired.
- Bake for 15 minutes, or until golden and a toothpick inserted comes out clean. Let cool completely.
For the frosting
- In a medium bowl, whisk the powdered sugar and cocoa powder, then stir in the softened shortening or coconut oil and coconut milk, until smooth and fluffy (1–2 minutes). Add more powdered sugar as needed to thicken.
- Transfer to a piping bag fitted with a large star tip and pipe your roses! Add sprinkles if desired. Serve and enjoy!
Tried this recipe?Let us know how it was!