About the Recipe
If you are looking for a last minute treat for today, We’ve got you! Our Vegan Pata Cookie Cake is quick and easy to make and looks much fancier than what it is! It is definitely part cookie and part cake—the center has a light and fluffy cake-like texture and the outside edges are denser and more cookie-like.
3/4 cup pata (recommend date pata)
1/4 cup apple sauce (or pumpkin pureé)
1/4 cup coconut oil, melted
1/2 cup maple syrup
1 1/2 cups almond flour
1 tsp baking soda
3/4 cup mini vegan chocolate chips
2 flax eggs (2 tb ground flax + 6 tb water) OR 2 eggs
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp sea salt
Preheat oven to 180°c.
Prepare flax eggs, by mixing the flax and water in a small bowl and setting aside for five minutes.
Next, spray a cake pan generously with coconut oil.
In a medium bowl, whisk together the pata, apple sauce, melted coconut oil, maple syrup, flax eggs, and vanilla.
Add almond flour, baking soda, cinnamon, nutmeg and sea salt. Mix together so there are no clumps.
Pour batter into cake pan and spread evenly.
Sprinkle chocolate chips around the edges of the pan.
Bake for 20 minutes. Let cool and enjoy!