Chocolate Chip Cookie Cake

Truth be told, I didn’t like this cake at all.

Which doesn’t make any sense. I mean, I love cake, and I love chocolate chip cookies. It’s like they mated and had a baby. But then we get tread into weird territory talking about eating babies..

…yeah, I don’t really want to go there either.

I knew I went into trouble when I swapped out my oils. I didn’t have enough coconut oil left, so I thought what the hell and went with vegetable oil.

Whatever you do, don’t follow in my footsteps. Go with Mama Pea’s original recipe. If I could go back in time, I would have melted some butter. ANYTHING would be better than the atrocity I poured into this cake. I can’t decide if it was a poor oil choice or just that my oil went bad. Probably both, knowing my luck. It definitely had a really heavy oily taste that I’m 137% positive wasn’t supposed to be in there.

It was still a pretty cake, and I still took it to a friend’s birthday/Timbers viewing party. Everyone appeased me and said they liked it. I couldn’t stand it. I made sure everyone knew I couldn’t stand it, and somehow every last crumb disappeared. My friends are good for my ego.

Inspiration: Peas and Thank You

Ingredients

• 1 cup whole wheat pastry flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup applesauce
• 1/2 cup oil [preferably coconut or some melted butter]
• 1/3 cup brown sugar
• 1/3 cup cane sugar
• 2 tablespoons non-dairy milk
• 1 egg [or flax “egg” if that’s your thing]
• 2/3 cup dark chocolate chunks

Preparation

1. Preheat oven to 325° and grease a 9″ springform pan
2. In the bowl of your mixer, mix together the flours, baking soda, baking powder and salt.
3. Add the applesauce, oil/melted butter, brown sugar, cane sugar, and milk.
4. Mix until combined.
5. Add the egg.
6. Mix.
7. Fold in all the chocolate chunks.
8. Pour/spread the batter into the pan, smoothing it out with a knife/spatula.
9. Bake 25-35 minutes. You want the edges golden brown and the middle set. Mine took about 35.
10. Allow to cool 10-15 minutes before removing the edge of the pan.
11. Cut and serve.