Easter Cookie Cake (Egg-Free)
Prep Time
15 mins
Cook Time
17 mins
Total Time
32 mins
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
-
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.
-
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.