Recently I’ve been surrounded by cake, a few birthdays here, a couple of events there and before you know it my cravings are running riot. I’ve never been tempted to break my dairy free, plant based ways but who doesn’t love a good cake?! Being the only one in an office of 80 people that wasn’t able to join in with the celebratory cake fest did make me feel a little left out so I more than made up for it this weekend by whipping up, and solely devouring a delicious vegan cookie cake. It’s not cookie, it’s not cake, it’s better! Totally good for you and easy to make, with no animal sacrifices needed, you need to give this a try!
You will need a blender &
- 1 x 15oz can of chickpeas (yes, chickpeas make amazing cookie dough, trust me)
- 1/2 cup of nut butter (I always go for almond but feel free to use peanut)
- 2 tsp vanilla extract
- 1/4 cup of agave nectar or maple syrup
- 1 teaspoon of baking powder
- a pinch of sea salt
- 2 tablespoons of raw cacao powder
- 1/4 cup of oats
You’re only a few steps away from cookie cake goodness…
- Preheat the oven to 180 degrees and grease a baking tin with coconut oil.
- Drain and rinse the chickpeas then add to a blender with the rest of the ingredients.
- Blend until everything is combined into a thick cookie dough (things also taste pretty good at this point…)
- Spoon the mixture into your baking tin and press into place
- Cook in the oven for 20 minutes so the top is gorgeous and golden
- Wait to cool and top with something tasty and sweet – I opted for Choc Shot sauce but nice cream or coconut cream would also be perfect partners.
Vegan desserts are the bomb, they’re low fat, nourishing and guilt free and this cookie cake is no exception. Add some dairy free chocolate chips or cacao nibs to take the flavour to the next level.
So cake cravings successfully satisfied I’m back to regular food that hasn’t been cookiefied, until next time I come across a tin of chickpeas…