Craving a sweet treat that’s both indulgent and gluten-free? This Gluten-Free Cookie Cake is the perfect solution.
With a chewy, soft texture and a deliciously sweet flavor, it’s a great alternative for those with dietary restrictions or anyone looking to enjoy a classic dessert without gluten.
Loaded with chocolate chips and baked to perfection, this cookie cake combines the best of both worlds—a giant cookie and the joy of a cake.
Whether you’re celebrating a special occasion or just satisfying a sweet tooth, this easy-to-make dessert is sure to impress everyone at the table.
How To Make Gluten-Free Cookie Cake?
Preparation Times: 15 minutes
Cooking Times: 18-22 minutes
Course: Dessert
Cuisine: American
Yields: 8-10 servings
Equipment Needed
- 9-inch cake pan (or similar)
- Mixing bowls (large and medium)
- Electric hand mixer or stand mixer
- Whisk
- Spatula
- Parchment paper or non-stick spray
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 ¼ cups gluten-free all-purpose flour
- ¼ cup almond flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup cake powder (or cake flour substitute)
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons cornstarch (for extra softness)
- 1 large egg
- 2 teaspoons pure vanilla extract
- ½ cup of gluten-free chocolate chips
- 2 tablespoons milk (optional, for consistency)
- ¼ cup sprinkles (optional, for decoration)
Instruction
1. Preheat the oven
Set your oven to 350°F (175°C) and lightly grease a round cake pan (9-inch) or line it with parchment paper.
2. Mix dry ingredients
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, almond flour, baking soda, baking powder, salt, and cake powder until fully combined. Set aside.
3. Cream the butter and sugars
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add the egg and vanilla
Beat in the egg and vanilla extract until smooth and well combined.
5. Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If the dough seems too thick, add the 2 tbsp of milk to achieve a softer, more manageable texture.
6. Fold in chocolate chips
Gently stir in the gluten-free chocolate chips, ensuring they are evenly distributed throughout the dough.
7. Transfer to the pan
Press the cookie dough evenly into the prepared cake pan. If you’re using sprinkles for decoration, sprinkle them on top of the dough now.
8. Bake the cookie cake
Bake for 18-22 minutes or until the edges are golden and the center is set. The cookie cake should be soft but firm to the touch.
9. Cool and decorate
Allow the cookie cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. You can add extra sprinkles or frosting to the top if desired.
Nutrition Facts Of Gluten-Free Cookie Cake
- Calories: 215
- Carbohydrates: 30g
- Protein: 2g
- Fat: 10g
- Fiber: 2g
- Sugar: 18g
- Sodium: 140mg
Serving Suggestions
𖧷 Classic Style: Serve it just as it is with a cold glass of milk on the side.
𖧷 With Ice Cream: Top it with a scoop of vanilla or chocolate ice cream for an indulgent dessert.
𖧷 Frosted: You can frost the top of the cookie cake with gluten-free frosting if you want to add some extra sweetness and flair.
Fruit Toppings: Add some fresh berries or a drizzle of melted chocolate to bring in some fruity freshness.
Tips and Variations
➤ Flour Alternatives: If you don’t have gluten-free all-purpose flour, you can make your blend by combining rice flour, potato starch, and tapioca flour. Just make sure to measure correctly.
➤ Add-ins: You can switch up the chocolate chips with other mix-ins like chopped nuts, white chocolate chips, or dried fruit.
➤ Dairy-Free Option: To make this recipe dairy-free, use a dairy-free butter substitute and skip the milk or use a plant-based version like almond milk.
➤ Make It Smaller: You can use a smaller pan (like an 8-inch round) for a thicker, more decadent cookie cake or a larger pan for a thinner version.
Gluten-free batters can sometimes be a bit more crumbly than traditional dough. Be sure to mix thoroughly to ensure all the ingredients are well incorporated and the dough comes together.
FAQS
Can I use regular flour instead of gluten-free flour?
While you can substitute regular flour, this recipe is specifically designed for gluten-free flour blends.
What gluten-free flour should I use?
A gluten-free all-purpose flour blend works best. Make sure it contains xanthan gum or guar gum to help with structure and texture.
Can I add mix-ins like nuts or dried fruit?
Yes, you can customize your cookie cake by adding chocolate chunks, nuts, dried fruit, or even candy pieces for extra flavor and texture.
Conclusion
This Gluten-Free Cookie Cake is a delightful, crowd-pleasing dessert that proves you don’t need gluten to enjoy a delicious treat.
With its rich, chewy texture and irresistible flavor, it’s perfect for any occasion.
Easy to make and customizable with your favorite mix-ins, this recipe guarantees a sweet ending to your meal—without compromising on taste or dietary needs.