Vegan Pumpkin Spice Chocolate Chip Cookie Cake
This pumpkin spice cookie cake has all of the fall flavors we love. Pumpkin, molasses, pecans, spices and maple syrup for a delicious holiday flavor and a wonderful, dense chewy and fudgy texture. You only need 8 ingredients (+ salt) to make this decadent cake.
Prep Time: 10 Minutes
Cook Time: 25 Minutes
- 1/2 cup pure maple syrup
- 1/4 cup pumpkin spiced applesauce (if you cannot get this, just sub with plain pumpkin puree)
- 3/4 cup + 2 T roasted pecan butter (or you can sub with smooth almond butter)
- 2 T unsulphured molasses, not blackstrap
- 1 1/4 cups gluten free oat flour
- 3 T tapioca starch
- 1 T + 1 t pumpkin pie spice
- 1/4 t fine sea salt
- 1/2 cup dairy-free semi-sweet chocolate chips, plus extra for top
- Use a scale for accurate results. Preheat an oven to 350 F degrees and grease an 8x8 round metal cake pan. A 9 inch is not recommended or the cake will be too short. Place a parchment paper round on the bottom for easy removal later
- To a large bowl, add the syrup, pecan butter and molasses. Whisk until completely smooth.
- To a medium bowl, add the oat flour, tapioca starch, pumpkin pie spice and salt. Whisk very well until mixed. Stir in the chocolate chips. Once it is completely mixed, add the dry ingredients into the wet ingredients and stir until mixed. Stir around for a couple of minutes so it gets well mixed and very thick.
- Scrape the batter into the greased pan and smooth out the top with the back of a spoon so that it is even. Sprinkle extra chocolate chips all over the top and lightly press them into the batter. Bake for 20-25 minutes, or when a toothpick comes out clean from the center. Mine took 23 minutes. It should have a nice golden top that is fairly firm and shiny and golden edges.
- Leave to cool for at least 45 minutes in the pan before flipping out. Place a plate over the cake pan and quickly flip it over, pull off the pan and then flip it back over onto a cooling rack or serving platter to cool completely. You don't want to leave it flipped upside down because of the chocolate chips. Leave to cool completely before serving, as it will still be too delicate while warm. Slice carefully with a knife and serve. Enjoy the dense and gooey fudge cookie texture! Store at room temperature covered completely, to retain their moisture.
Note 1: If you cannot find the pumpkin pie spice, then you can make your own by combining the following: 1 tablespoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice, 1/8 teaspoon nutmeg, 1/8 teaspoon ground cloves. This is the blend I came up with that I love.
Note 2: I make my own oat flour by grinding up certified gluten-free quick cooking oats in my food processor until a very fine flour forms. These are very dense and fudgy like a traditional cookie cake. If you want yours a bit more on the caky side, add 1/2 teaspoon baking powder.
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