Some-bunny is going to love this! This egg-free Easter cookie cake is packed with chewy, buttery goodness and festive colors, making it the perfect dessert for your holiday celebration. Easy to make and even easier to enjoy, this allergy-friendly treat is great for sharing with family and friends—if you don’t eat it all first.
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Easter Cookie Cake (Egg-Free)
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 8
Calories 413 kcal
Ingredients
- 2 cups almond flour
- 1-1/2 cups oat flour
- 1 tsp. baking soda
- 1 Tbsp. ground flaxseed
- 2 tbsp water
- 1/2 cup maple syrup
- 1/2 cup vegan butter
- 2 tsp. vanilla extract
- 2/3 cup chocolate gems
Instructions
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Make flax egg first by combing water and flaxseed in small bowl. Set aside for 10 minutes while it thickens.
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Whisk dry ingredients together.
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Beat butter and syrup together with an electric mixer. Add vanilla and flax egg once ready. Stir with wooden spoon to combine.
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Add in dry ingredients and mix until combined.
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Fold in chocolate gems.
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Press into 9-in. spring form pan that's sprayed with non-stick spray.
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Press down evenly. Add more chocolate gems on top.
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Bake at 350 degrees F. for 16 to 17 min.
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Allow to cool for at least 20 min. Remove outer layer from spring form pan.
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Pipe with organic dairy-free icing and dye-free sprinkles.
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Refrigerate 20 minutes to allow icing to firm up and make for clean slicing.
Recipe Notes
Get these ingredients and more at Vitacost.
Nutrition Facts
Easter Cookie Cake (Egg-Free)
Amount Per Serving
Calories 413
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 6g30%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 266mg11%
Potassium 136mg4%
Carbohydrates 34g11%
Fiber 5g20%
Sugar 21g23%
Protein 8g16%
Vitamin A 539IU11%
Vitamin C 0.01mg0%
Calcium 93mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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