Chocolate Cookie Cake



Earlier this year, my best friend made me a gorgeous cookie cake for my birthday that read ‘Happy Birthay.’ Spelling mistake aside (sorry Re), this was a thoughtful and delicious way to make my day extra special and I decided to recreate the cake in a clean version, of course.

This recipe is exactly the same as my Clean Peanut Butter and Chocolate Cookies recipe only with a different oven temperature and baking time. Super easy to make and a great idea for a special occasion – surprise a loved one with this healthy treat!





2 cups whole-wheat or wholemeal flour

½ cup coconut oil

½ cup rice malt syrup

¼ cup almond milk

2 ½ tbls natural peanut butter

1 tsp vanilla extract

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup dark chocolate chips or vegan chocolate chips



  • Preheat oven to 170°C and line a circular cake baking tray.
  • In a mixer or large bowl, combine coconut oil and rice malt syrup, and then add almond milk and vanilla.
  • In a separate large bowl mix flour, baking powder, baking soda and salt together lightly and pour into mixer with peanut butter.
  • Mix thoroughly to a cookie-dough and fold through chocolate chips slowly.
  • Using your fingers, press down mixture evenly into baking pan.
  • Bake for 12 – 13 minutes, let cool and decorate!


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