Description
This gluten-free cookie cake is filled with Andes Peppermint Crunch Baking Chips. It’s soft, chewy, and requires no chilling.
Ingredients
Scale
- 1 –1/4 cup Snacktivist Gluten-Free Whole Grain Flour Blend or Pamela’s All- Purpose Gluten-Free Flour
- 1 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1/4 tsp. baking Powder
- 1/4 cup Earth Balance Butter ( room temp. )
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 egg
- 1 yolk
- 1/2 cup sugar
- 1/2 cup Andes Peppermint Crunch Baking Chips or use 1/2 cup crushed candy canes for dairy-free.
Frosting
- 1/4 cup Earth Balance Butter ( room temp. )
- 1 1/2 cups powdered sugar
- 1/2 tsp. vanilla extract
- 1 tbsp. unsweetened cashew milk
Instructions
- Preheat oven to 350 degrees.
- Grease a springform pan or round cake pan and set aside.
- In a medium bowl add flour, baking soda, baking powder, and cream of tartar. Mix together and set aside.
- In a large bowl blend butter, sugar, vanilla, almond, egg, and yolk.
- Add dry ingredients to wet ingredients and mix until combined.
- Fold in peppermint crunch baking chips or crushed candy canes for dairy-free version.
- Press cookie batter into greased cake pan. Batter will be slightly sticky.
- Bake cookie cake for 16 to 18 minutes.
- Remove from oven and let cool completely before frosting.
Frosting
- In a medium bowl beat butter with electric hand mixer until light and smooth.
- Beat in the powdered sugar, vanilla, and cashew milk until smooth and creamy.
- Once cookie cake has cooled pipe – frosting onto cake.
- Sprinkle with sprinkles and enjoy 😉
- Prep Time: 30
- Cook Time: 18
- Category: american
- Method: bake
- Cuisine: dessert
