Gluten-Free Cookie Cake (Soft, Chewy, Not Dry!)

Updated at: Mon, 18 Nov 2024 08:51:13 GMT

Step 1

Preheat the oven to 350ºF. Grease a 9-inch cake pan with nonstick cooking spray. For best results, like the bottom with cut-to-size parchment paper for easy removal.

Step 2

In a large mixing bowl or stand mixer with paddle attachment, cream together the butter and brown sugar together until light and fluffy, about 3 minutes.

Step 3

Add the egg, egg yolk, and vanilla extract, beating until well combined.

Step 4

Slowly mix in the gluten-free flour, baking soda, and salt. Once no flour streaks remain, stir in the chocolate chips on low speed.

Step 5

Transfer the cookie dough to the prepared pan and spread evenly. Bake for 25-27 minutes, or until the edges are firmly set and a toothpick inserted in the middle comes out without wet dough. Cool completely on a wire rack before removing from pan and decorating with frosting.

Step 6

In a medium bowl add all the buttercream frosting ingredients. Mix on low speed until combined. Increase speed to medium high and beat until fluffy.

Step 7

If too thick add a dash of milk. If the frosting is too thin, add a little more powdered sugar.

Step 8

Place a wire rack over the cooled cookie cake pan and invert onto the rack, so the bottom of the cake faces up. Peel off the parchment paper. Place a serving platter on top of the overturned cake and flip onto the platter so it is right side up.

Step 9

Transfer the chocolate frosting into piping bag with an open star tip. Decorate the edges with rosettes. If desired, add sprinkles to the frosting and top of cake.

Step 10

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