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Double Chocolate Chip Cookie Cake

Are you a Choco-holic like me? Have you ever wondered what a bite of heaven tastes like?  If so,  you must try this recipe. It's the perfect blend of a chocolate, chocolate chip cookie and a brownie. It's has the  slightly chewy interior of a brownie and the crisp exterior of a cookie. I make these for non-vegans all the time and it blows their minds. No one ever even suspects its vegan. As a bonus you can even use the dough to make cookies too.

 

Cook Time: 1 hour

Makes: 1 Cake

 

 

All you need is:

 

3/4 Cup of Oil (I’ve used vegetable oil, olive oil and grapeseed oil and they all have worked out in this recipe. You can always use vegan butter too.)

 

1/2 Cup of Almond Milk

 

1 Cup of White Sugar

 

3/4 Cup of Packed Light Brown Sugar

 

1-1/2 Tsp of Vanilla Extract

 

1/2 Cup of Cacao Powder or Cocoa Powder

 

1/2 Cup of Almond Butter (You can use whatever kind you like, plain, roasted, maple....it doesn't matter)

 

1-1/2 Cup of  Semi-Sweet Chocolate Chips I used Ghirardelli Semi Sweet Chocolate Chips (Lot’s of semi-sweet chocolate chips are vegan, but be sure to read the labels. You will notice that many of them say “May contain milk’ on the packaging. That means that they were processed using equipment that is also used to process products that may contain milk. This is done as a precaution for people that have allergies.)

 

2-3/4 Cups of Self -Rising Flour

 

1/8 Tsp of Salt

 

 

Preparation:

 

  • Preheat oven to 350*

 

  • In a large bowl combine the oil, almond milk,  light brown sugar, white sugar, vanilla extract, almond extract, and almond butter and mix well. 

 

  • Next sift together the self-rising flour and salt and gradually add to the bowl and mix well. Be sure to scrape down the sides of the bowl. Then stir in the chocolate chips.

 

  • Refrigerate the dough for 15-20 minutes

 

  • Then press the dough into a 9 or 10 inch cake pan. ( You can always use a baking dish. I used a 9 inch pan because I wanted a deep dense cake. If you desire a thinner cake just use a bigger baking dish and reduce your baking time by 10-15 minutes).  

 

  • Bake on the middle oven rack for about 40-45 minutes or until the top of the cake is firm to the touch.  

 

  • Let the cake cool for about 15 minutes before cutting or serving.

 

The cake will have a firm exterior like a cookie but the inside will be slightly chewy like a brownie.

 

The wet ingredients, plus the cocoa powder. 

 

 

Mixing the wet ingredients

 

The dough after adding the flour. It's so delicious......try not to eat it all. Lol

 

I used a 9 inch pan but you can always use a 10 inch if you don't have a 9 inch.

 

All done.....

 

I hope that you all enjoy!!

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