Gluten Free Cookie Cake

For the cake

  • 6 tablespoons (84 g) unsalted butter, at room temperature
  • 6 tablespoons (72 g) Spectrum nonhydrogenated vegetable shortening, at room temperature
  • 1/4 cup + 2 tablespoons (72 g) granulated sugar
  • 3/4 cup (164 g) packed light brown sugar
  • 1 tablespoon pure vanilla extract
  • 1 egg  (50 g, weighed out of shell) + 2 egg yolks (50 g) at room temperature, beaten
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups (10 ounces) semi-sweet chocolate chips
  • 2 cups (280 g) high-quality all-purpose gluten-free flour (I used Better Batter)
  • 1 teaspoon xanthan gum (omit if your blend already contains it)

For the frosting

  • 10 tablespoons (140 g) unsalted butter, at room temperature
  • 1/4 cup (2 fluid ounces) milk, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 2 teaspoons meringue powder
  • 4 cups (460 g) confectioners’ sugar


  1. Preheat your oven to 325°F. Line a 12-inch pizza pan with unbleached parchment paper and set it aside.
  2. In a large bowl, place the butter, shortening, granulated sugar, brown sugar, and vanilla, and beat until well-combined with a handheld mixer. Add the beaten egg and yolks, baking soda, and salt, and beat again until well-combined. Add the chocolate chips to the flour blend, toss the chips in the flour to coat them in flour, and then add them both to the bowl. Mix until combined. The dough will be thick but soft.

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