Description

This Valentine Easy Cookie Cake features an irresistible blend of chocolate and buttery goodness. Its simple preparation makes it an easy choice for any occasion, sure to impress your loved ones with its delightful flavor and festive appeal.

Ingredients

Scale

1/2 cup (113 grams) unsalted butter room temp, or 7.5 tbsp (105 grams) solid refined coconut oil for df/vegan
1/2 cup (100 grams) brown sugar or coconut sugar
1/4 cup (50 grams) granulated sugar or coconut sugar
1 large egg 50 grams out of shell, room temp, or 1 chia egg if vegan
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (188 grams) flour see notes
1 3/4 cups (298 grams) semi-sweet chocolate chips if you're df/vegan, use compliant chocolate
1/4 cup (56 grams) unsalted butter room temp, or vegan butter if df/vegan
1 tablespoon milk plant-based milk if df/vegan
1/2 teaspoon vanilla extract
1 cup (120 grams) powdered sugar
pinch of salt
green food coloring see notes
mini cinnamon candies or mini red M&Ms use vegan/GF candy, if needed

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Instructions

Preheat the oven to 350 °F (175 °C). Line the bottom of an 8” (23 cm) springform pan with parchment paper and grease the sides.
In a large mixing bowl with a stand mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla, mixing until well combined.
Sprinkle the baking soda and salt on top, then beat until combined. Gradually add in the flour, mixing on low speed.
Stir in the chocolate chips until well combined.
Press the mixture into the prepared springform pan. Bake for 20-25 minutes or until nicely browned; the center should be firm and not appear wet.
Allow the cake to cool completely for about 2 hours before frosting.

Notes

Ensure all ingredients are at room temperature for better mixing.
For a vegan version, use coconut oil, a chia egg, and plant-based milk.
Customize the cake with colored frosting or decorations for a festive look.

Nutrition

Serving Size: 1 piece
Calories: 200
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg