Passover Cookie Cake
A lot of the people nearest and dearest to me have April birthdays. When April birthdays fall on Passover, it’s particularly difficult to get creative. Flourless chocolate cake and meringues seem to be fairly consistent desserts during Passover (though, real talk, those Passover boxed cake mixes are legit). So when I saw that Molly Yeh would be posting a recipe for a chocolate chip cookie cake that is Kosher for Passover, I was over the moon excited to give it a go!
Chocolate chip cookies are my absolute favorite, and chocolate chip cookie cake is my favorite kind of cake. If I could make this for Passover, my week would be complete! When Passover arrived, I headed to a nearby grocery store to get the ingredients, but I ran into a few problems. First I couldn’t find almond flour (or any specialty flours for that matter) in the store. I also couldn’t find Passover extracts. As we were checking out, I found the wall of specialty flours. An entire wall of all sorts of different flours. But still no almond flour. So after quickly looking through all the options (my husband was already in line to check out, so I was racing the clock!) I thought coconut flour would be the best option to add flavor since I would be leaving out the extracts.
The first go at this cake used the same measurements from Molly’s recipe, substituting almond milk in place of the extracts and coconut flour in place of the almond and hazelnut flours. I slowly worked my way up to half a cup of milk and the mixture was still nothing but crumbs. But when I pressed into the mixing bowl, the crumbs would meld together. So I decided to press the mixture into the cake pan and see what happened. When I took it out of the oven, it looked like it worked. Then I cut in to it. The inside was completely crumbs.
If I had been smart about it and done my research on an ingredient I have never used before (coconut flour), I would have quickly and easily learned that 1/4 of the flour in a given recipe is needed when substituting coconut flour, and that extra eggs are recommended when using coconut flour. So I adapted Molly’s recipe and ended up with the recipe below. This cake is not just good for Passover. This cake is good for any time! So happy birthday to all the April birthdays out there, and happy Passover to those who celebrate! Make sure you have some cookie cake to celebrate with!
Passover Cookie Cake
- 1/2 cup coconut flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon kosher salt
- 2 eggs
- 2 tablespoons milk
- 1 cup chocolate chips
- Preheat oven to 350 F. Grease an 8" round cake pan.
- Combine flour, sugars, and salt in a mixing bowl.
- Add eggs and milk, and stir until well combined.
- Stir in chocolate chips.
- Press the mixture into the cake pan.
- Bake for 20 minutes or until the edges are golden. Cool in the pan for about 5 minutes, then turn out onto cooling rack to cool completely.
- If desired, top with your favorite buttercream frosting.