Mini-batch Sugar Cookie Cake

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Prep Time5

Cook Time15

Course: Breakfast, Dessert, Snack

Keyword: birthday cake, cake, cookie cake, easy recipes, frosted, frosting, funfetti, funfetti cake, gluten-free, low sugar, mini-batch, plant-based, rainbow sprinkles, small-batch, sprinkles, vegan

Servings: servings

Calories: 107kcal

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) sub any liquid sweetener
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 (dairy-free) 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 or greek style yogurt, 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.

Nutrition