Happiest of happy birthday’s to my love Venezia! Celebrating birthday’s are always such a joyous occasion, especially when you involve this scrumptious cookie cake. Its vegan, gluten free, as well as refined sugar free obviously! It’s moist, aromatic and has just the right amount of sweetness. Top this show stopper with some vanilla or chocolate nice cream, and get the party started.
1 cup oat flour
1/2 cup almond flour
1/2 cup teff flour
2 tbsp tapioca starch
2 tbsp ground flax + 6 tbsp water (flax egg)
1/4 cup pure organic maple syrup
1/2 cup coconut sugar
1/2 cup nut milk of your choice * I used homemade oat milk*
1 cup pumpkin puree
2 tsp fair trade pure vanilla extract alcohol free
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp pink Himalayan sea salt
Preheat oven to 350 degrees
Grease a spring form pan with coconut oil and set aside
Make flax egg – let stand for 10 minutes
Combine all your wet ingredients in a mixing bowl – including flax egg
Combine all your dry ingredients in a mixing bowl – whisk to combine
Add your dry ingredients to your wet ingredients
Your cookie cake dough should hold together, it’s not going to resemble a normal cake bought batter, but it will be more fluid then a cookie dough.
Pour your batter into your greased spring form pan and back at 350 degrees for 45 minutes.
** Please note that everyones oven is different and baking times may very **