Birthdays are a big deal in our house. Even weeknight birthdays deserve a celebration! When my daughter’s birthday fell on a Wednesday this year, we decided to have a mini celebration before her weekend party and her “real cake”. And what’s a celebration without cake?
But here’s the thing: I’m not a fan of leftover cake. It’s too tempting, and it inevitably ends up in our bodies. So, I decided to create a Mini-Batch Sugar Cookie Cake – a perfect little treat that we could enjoy without the worry of leftovers.
This cookie cake is the best of both worlds. It’s got the soft, chewy texture of a cookie and the celebratory vibe of a cake. Plus, it’s made with wholesome ingredients, so you can feel good about indulging.
The No-Leftovers Advantage:
This recipe is perfect for small gatherings or those nights when you just want a little something sweet. It’s quick, easy, and perfectly portioned for a guilt-free indulgence.
Wholesome Goodness:
This cookie cake is made with any flour (gf if you like), any oil (even mild olive oil if you desire), and a touch of maple syrup for sweetness. No artificial flavors or preservatives here!
Birthday Magic:
While I originally created this for my daughter’s birthday, it’s quickly become a go-to treat for any occasion. It’s perfect for a cozy night in, a small gathering with friends, or even a solo dessert adventure.
This Mini-Batch Sugar Cookie Cake is the perfect way to celebrate any occasion (or just because!). It’s easy, delicious, and perfectly portioned for a guilt-free indulgence. So go ahead, give it a try! You won’t be disappointed.
Mini-batch Sugar Cookie Cake
Equipment
- Ramekin or small baking dish
Ingredients
Wet ingredients
- 1 tbsp any oil (15 g) sub (plant/nut) butter melted/softened
- 1 tbsp maple syrup (21 g)
- 1 tbsp (nut) milk (15 g) I use unsweetened almond milk
- drop of vanilla extract
Dry ingredients
- 1/4 cup + 2 tbsp flour (45 g) gf all purpose if desired
- 1/2 tsp baking powder
- pinch of salt
Frosting and sprinkles
- 1 tbsp vanilla frosting (15 g) store-bought or see recipe notes for a quick recipe
- 1 tsp sprinkles (4 g)
Instructions
- Preheat oven to 350F and grease a small ramekin or baking dish.
- In a small bowl blend oil, milk, syrup, vanilla.
- In a separate bowl whisk together flour, baking powder, salt. Add this to the wet ingredients and combine without overmixing. I folded 4-5 times over.
- Your cookie cake batter should be spreadable but not as thin as pancake batter. If too wet, add a pinch more flour, if too dry add a drop of milk or water and mix again.
- Pour into sprayed skillet/ramekin, bake for 20 minutes until slightly golden on top. Cool completely.
- Spread with frosting and sprinkles. Enjoy!
Notes
- Cake will be sturdier with butter or melted coconut oil, but other oils should work.
- Here’s a link to the ramekins I used.
- For a quick frosting mix together 1 tbsp softened cream cheese, drop of vanilla and however much powdered sugar you can fold into it, should be about 2 tbsp. Thin with some milk or softened butter if needed.