Gluten Free Cookies and Milk Cake
Cookies and milk gets a fun new twist in this totally gluten free cake. Light, fluffy, topped with frosting "milk" and crushed cookies - slice up and serve this delicious cake to wow just about anyone!
Equipment
- Mixing Bowls
- 8x8 Pan
- Oven
- Stand Mixer
Ingredients
Cake:
- 1 cup of super fine almond flour
- 2 eggs
- 1/2 tsp baking powder
- 1/3 cup sugar
- 1/2 tsp vanilla extract
- Pinch of salt
- 2 tbsp milk
- 1/4 cup chocolate chips
Frosting:
- 1 cup powdered sugar
- 5 tbsp butter softened to room temperature
- 1/2 cup cool whip
- 1 tbsp milk
- 1/2 tsp vanilla
- Crushed cookies for topping
Instructions
- Preheat oven to 350F
- Whisk sugar and egg together in a bowl for about a minute, until the mixture is uniformly mixed and fluffy
- Add vanilla and salt, combine, and then add almond flour and baking powder
- Whisk mixture together and then add milk and chocolate chips
- Pour batter into a greased 8x8 pan and bake for 30 minutes, until a toothpick comes out clean and the cake is lightly golden brown
- Allow cake to cool while you prepare the frosting
- In a stand mixer with whisk attachment (or using a hand mixer), combine butter and powdered sugar. Add vanilla and then add cool whip, mixing to combine. Lastly, add milk 1 tsp at a time until desired consistency is reached.
- Frost cake once it's completely cooled, top with crushed cookies, and enjoy!
Nutrition
Calories: 173kcalCarbohydrates: 19gProtein: 3gFat: 10gSaturated Fat: 4gCholesterol: 41mgSodium: 74mgPotassium: 17mgFiber: 1gSugar: 16gVitamin A: 191IUCalcium: 43mgIron: 1mg
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