Cook: 30 minutes, plus cooling time

Serves: 6-8

You would never guess this cake is gluten-free. It’s also perfect for Pesach. Back in my food blogger days, I’d bake my own birthday cake each year and write a post about it, and one year, my birthday fell during Pesach. That meant no plain flour and no traditional birthday cake, so I created an almond flour layer cake filled with chocolate ganache and buttercream – and that became the inspiration for this recipe.

I like to keep this as a single layer because it’s so rich, with chocolate ganache frosting piped all around the edges.

The cookie cake can be store at room temperature in an airtight container for up to three days and in the freezer without the frosting for up to three months. Frosting cane be made and store at room temperature two or three days in advance.

Method:

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Pesach dessert recipe

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Ingredients

Name: Gluten-free chocolate chip cookie cake
Cook time: 30 min
Yield: 6-8
Ingredients: For the cake:; Cooking spray, for greasing; 1/2 cup (144g) almond flour; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp kosher salt; 1 large egg; 1/2 cup (100g) granulated sugar; 1/4 cup (60ml) neutral oil; 1 tsp vanilla extract; 1/2 cup (90g) semisweet chocolate chips For the chocolate frosting:; 1/4 cup (55g) unsalted butter or vegan butter, at room temperature; 3/4 cup (90g) icing sugar; 1/4 cup (25g) unsweetened cocoa powder; 1 tbsp milk or non-dairy milk; 1 tsp vanilla extract; Pinch of kosher salt

For the cake:
Cooking spray, for greasing
1/2 cup (144g) almond flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 large egg
1/2 cup (100g) granulated sugar
1/4 cup (60ml) neutral oil
1 tsp vanilla extract
1/2 cup (90g) semisweet chocolate chips

For the chocolate frosting:
1/4 cup (55g) unsalted butter or vegan butter, at room temperature
3/4 cup (90g) icing sugar
1/4 cup (25g) unsweetened cocoa powder
1 tbsp milk or non-dairy milk
1 tsp vanilla extract
Pinch of kosher salt