Giant Cookie Cake

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Makes 16 servings

Cookie Cake

2 cups sorghum flour

1/2 cup potato starch

2 teaspoons baking powder

1 teaspoon salt

1 1/2 teaspoons xanthan gum

1 cup soy-free, non-hydrogenated margarine, at room temperature

1 cup packed dark brown sugar

1/2 cup raw cane sugar

1/4 cup molasses

2 Tablespoons ground flaxseed whisked with 1/4 cup warm water

2 teaspoons

1 cup gluten-free, dairy-free, soy-free chocolate chips

Dairy-Free Vanilla Frosting
1/2 cup non-hydrogenated margarine, at room temperature

3 1/4 cups powdered sugar

3 Tablespoons rice milk

1 teaspoon vanilla extract

Forget those cookie cakes you get from the mall. This double-layer confection is tastier, healthier, and totally allergen-free. And what child or adult doesn’t love a big giant cookie? Please note that this recipe calls for potato starch, not potato flour.


Cookie Cake
1. Preheat the oven to 350°F. Thoroughly coat two 9-inch round cake pans with canola oil.

2. In a medium bowl, add the sorghum flour, tapioca starch, potato starch, baking powder, salt, and xanthan gum. Mix to combine.

3. In a large bowl or stand mixer fitted with the paddle attachment, beat the margarine for 1 to 2 minutes, until soft. Add the brown sugar and cane sugar, and beat for 1 to 2 minutes longer, until light and fluffy. Add the molasses, flaxseed mixture, and vanilla and beat again until well-mixed.

4. Working in batches, add the dry ingredients to the wet ingredients, mixing until well-combined. Fold in the chocolate chips.

5. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula (the batter will be very sticky). Bake for 20 to 30 minutes, until the edges are golden-brown and a toothpick inserted into the center comes out clean. Cool completely on wire racks.

6. For each cake, run a butter knife around the edge to help loosen it from the pan, then place a plate on top and invert to remove from the pan.

7. To assemble, place one cake on a plate or cake plate, rounded side up. Frost with half of the frosting, then top with the remaining cake, rounded side up. Place the remaining frosting in a piping bag (or plastic resealable bag with the corner tip snipped off) to decorate the top of the cake. Refrigerate until 1 hour before serving.

Dairy Free Vanilla Frosting
1. In a large bowl or stand mixer fitted with the paddle attachment, beat the margarine until soft. Add the powdered sugar in batches, then add the rice milk and vanilla. Beat for 3 to 5 minutes, until light and fluffy. If not using right away, cover and refrigerate for up to 2 days. Allow to come back to room temperature before frosting.

Per Serving:

Calories: 498

Carbohydrates: 81 g

Fat: 23 g

Protein: 2 g

Fiber: 3 g

Total Time: 2 hours