Description
This Valentine Easy Cookie Cake combines irresistible chocolate chips and a buttery crust for a quick and delicious dessert—ideal for anyone craving homemade sweets.
Ingredients
Scale
- 1/2 cup unsalted butter, room temp (or solid refined coconut oil)
- 1/2 cup brown sugar (or coconut sugar)
- 1/4 cup granulated sugar (or coconut sugar)
- 1 large egg (or 1 chia egg for vegan)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1 3/4 cups semi-sweet chocolate chips (or compliant vegan chocolate)
- 1/4 cup unsalted butter, room temp (or vegan butter)
- 1 tablespoon milk (or plant-based milk for vegan)
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- pinch of salt
- green food coloring
- mini cinnamon candies (or mini red M&Ms, vegan/GF if needed)
Instructions
- Preheat the oven to 350°F (175°C). Line the bottom of an 8” springform pan with parchment paper and grease the sides.
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla until well combined.
- Sprinkle baking soda and salt on top, then mix in the flour on low speed.
- Stir in the chocolate chips until well combined.
- Press the mixture into the prepared springform pan and bake for 20-25 minutes until nicely browned. The center should be firm and not wet.
- Let the cake cool completely for about 2 hours before frosting.
Notes
For a vegan version, substitute the egg with a chia egg and use plant-based butter and milk.
Ensure the cake cools completely before adding frosting to prevent melting.
Use gel food coloring for a vibrant green hue.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg