1tbspany oil(15 g) sub (plant/nut) butter melted/softened
1tbspmaple syrup(21 g) sub any liquid sweetener
1tbsp(nut) milk(15 g) I use unsweetened almond milk
drop of vanilla extract
Dry ingredients
1/4cup + 2 tbspflour(45 g) gf all purpose if desired
1/2tspbaking powder
pinch of salt
Frosting and sprinkles
1tbsp(dairy-free) vanilla frosting(15 g) store-bought, or see recipe notes for a quick recipe
1tspsprinkles(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.
If you want to make a homemade mini-batch frosting, whisk together 1/4 cup powder sugar (30 g) with 1/2 tbsp softened (plant) butter or cream cheese (7 g), drop of vanilla, pinch of salt. Add a tsp of (plant) milk or more powder sugar to bring to the desired consistency. Enjoy!