The Chef Committee would like to wish you a Happy Juneteenth and Happy Father's Day this weekend!
This recipe was given by Jacqueline L.
Allergy Information: Free of wheat, dairy, shellfish, fish, soy, tree nuts (except for coconut if using coconut sugar), and peanuts. CONTAINS EGGS and OATS
This recipe takes about 10 minutes to make plus baking time. It has only 8 ingredients. Cookie cakes are one of my favorite desserts, so I was excited when I finally got this recipe right!
Tools:
8-inch round cake pan
Rubber Spatula
Large bowl
Measuring cups and spoons
Optional: Small ziploc bag (for decorating)
Ingredients:
2 eggs + 1 egg yolk
3/4 cup avocado oil
1 tablespoon vanilla
1 1/4 cups coconut sugar (or brown sugar)
1 cup oat flour
1 cup arrowroot flour
1 teaspoon baking powder
Pinch salt
1/4 cup chocolate chips
Non-stick cooking spray
Optional: chocolate sunbutter (for decorating)
Instructions:
Preheat oven to 350°F.
Mix the eggs, oil, vanilla extract, and coconut sugar in a large bowl.
Add the oat flour, arrowroot flour, baking powder, and salt.
Stir in the chocolate chips.
Spray the cake pan with cooking spray.
Pour the batter into the pan.
Bake for 25-30 minutes.
Let the cake completely before removing it from the pan and putting it on a plate.
If decorating: put the chocolate sunbutter in the ziploc. Cut off a small part of the tip. Use the bag to write “Happy Father's Day!”
Jacqueline Landy's Bio:
My name is Jacqueline and I live in NYC. I’m allergic to peanuts, tree nuts, and lentils. I love to bake and cook in my free time!
