This vegan chocolate chip cookie cake can be prepared up to two days in advance and kept in the fridge until ready to serve. Make-ahead warning: it may disappear long before your party.
- Cooking spray or melted coconut oil
- 28 ounces canned low-sodium chickpeas, drained and rinsed
- 1 cup gluten-free rolled oats
- 1/4 cup unsweetened applesauce
- 3 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1½ cups coconut sugar or turbinado sugar, divided
- 1 cup fair-trade semi-sweet chocolate chips
1. Preheat oven to 350 F. Line a 10-inch round cake pan with parchment paper and grease with cooking spray or coconut oil.
2. In a food processor, combine the chickpeas, oats, applesauce, coconut oil, vanilla, baking powder, baking soda salt and all but 1 tablespoon of the sugar. Puree until smooth. Using a spoon or scraper, stir in the chocolate chips.
3. Transfer the batter to the prepared cake pan and smooth the top. Sprinkle with the reserved sugar. Bake until the cake is browned around the edges but still soft in the center, about 40 minutes. Place the pan on a wire rack to cool for 15 minutes—it will firm up a bit as it cools.
4. Run a knife around the edge of the pan to release the cake. Place a large plate on top and flip to invert the cake onto the plate. Place a serving plate on top of the inverted cake and flip again so the cake is right side up. Serve warm (if you can't wait) or slice it into wedges when it has cooled.