Have you forgotten about my birthday cake challenge? No? Good. Neither have I. The deadline is this Monday, and as usual, I waited until the last minute to make my cakes. I'm a master procrastinator, a skill I wish I was not so adept at. I'm guessing some of you are good at this too, as I've only received 4 entries into the challenge so far (ahem...cough...hint hint).
I have an excuse though. My friend and cookbook co-author, Brittany Angell, was here last week and I learned that I can't multitask. Bake a cake and host a friend? No no, that is way too much for my brain to handle these days. One thing at a time, people, one thing at a time.
Last week it was Brittany and our cooking demo at the GIG Wellness Expo, this week it's cake.
After making three failed grain-free, vegan cupcake recipes today, I decided to go easy on myself and just do something simple. I'm not sure why I always try to do things the hardest possible way, but I've been working on changing that habit. This is why I'll no longer be baking food for the blog that I can't eat (after today). This is also why you're getting a recipe that only contains 5 ingredients. And my guess is, you're probably going to be happier with that anyway than you would with a cupcake recipe with 10 ingredients.
So today, I present to you a Grain-Free, Vegan Chocolate Chip Cookie Cake.
This cake challenge entry comes to you courtesy of JK Gourmet. I contacted them because they make a superior quality blanched almond flour. They're also a small company and have been delightful to work with. As a blogger, I find that I get 3 possible responses when contacting companies: a) no response, b) lukewarm response, c) genuinely pleasant response. With JK Gourmet, I got more than that because the owners of the company, Jodi and Steven, are the ones who got back to me. No PR or marketing person (not that I don't love talking to them too), just the lovely husband and wife team who get their products because they use them. So I have to extend a big thanks to both Jodi and Steven for sending me their flour to work with and also for offering up a generous 5 pound bag of blanched almond flour to one of you.
Today's Giveaway: A 5 pound bag of JK Gourmet blanched almond flour sent to your door.
How to enter:
- Peruse the JK Gourmet website, then leave a comment below telling me which of their posted recipes sounds best to you.
- Follow JK Gourmet on Facebook. Leave a comment telling me you did so.
- Follow The Daily Dietribe on Facebook, Twitter, or Pinterest if you don't already. Leave a separate comment for each.
- If you already follow me, go ahead and link to this post on your Facebook, Twitter, or Pinterest. Leave a separate comment for each.
- For 5 entries: Make a cake/cupcake/pie for the 2nd Annual Gluten-Free Birthday Cake Challenge that uses almond flour. Use the Mr. Linky on my challenge post to link up, then come back and let me know your cake uses the featured ingredient.
Note: The Wholesome Sweeteners Giveaway is also still open until June 27th.
Grain-Free, Vegan Chocolate Chip Cookie Cake
2 1/2 cups JK Gourmet Blanched Almond Flour (266 grams)
2 tablespoons coconut oil
4 tablespoons honey
1/4 teaspoon sea salt
1/2 cup chocolate chips*
*I used Enjoy Life Mini Chocolate Chips, but here's a recipe for making your own if you want to have more control over the ingredients.
- Preheat oven to 350 degrees F. Line a 9 inch springform pan with parchment paper or grease with coconut oil.
- Mix all ingredients except chocolate chips in a food processor or mixer until the dough comes together. Add in the chocolate chips (I just mixed mine in by hand).
- Press evenly onto the pan. Bake for 18 minutes. My cake came out the way I like my cookies. a little crispier on the outside and super soft on the inside. If you want your cake to be more evenly baked, you can try covering the outside with tinfoil after 15 minutes and baking for a full 20. Or baking at 325 degrees F for 18 minutes.
Almond Flour: As far as I know, hazelnut meal is the only sub my readers have successfully used for almond flour.
Coconut oil: Ghee, butter, Earth Balance, olive oil, etc.
Honey: Maple syrup, coconut nectar, agave nectar, brown rice syrup (any liquid sweetener)
Chocolate Chips: Coconut flakes, chopped nuts, dried fruit, etc. Have fun!
Don't forget, Monday is the deadline to get your cake challenge recipe in! Shirley over at GFE threw out the idea of me getting 30 entries for my 30th birthday, and I'm throwing out that challenge to you as well!
And since Monday's the last day, that means you'll be seeing my sugar-free, stevia-sweetened recipe by then! It's almost done...