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Heart Chocolate Chip Cookie Cake

1 Cookie Cake



  • ½ c. freeze-dried strawberries or 2 Tbls. beet powder or allergy-safe red food coloring
  • 4 Tbls. allergy-friendly margarine
  • 2 c. powdered sugar (sifted)
  • ½ tsp. vanilla extract
  • 1-2 Tbls. allergy-friendly milk


  1. Preheat oven to 350 and brush oil on the bottom of an 8” heart-shaped cake pan, sprinkle some gluten-free flour blend on top and shake to coat. Set aside.
  2. Add the softened margarine, brown sugar and granulated sugar to the bowl of a stand mixer. Turn on and whip for 2-3 minutes until light and fluffy. *can also do this in a bowl with a hand mixer.
  3. Add the vanilla extract and the flax seed-water mixture, blend for 1 minute.
  4. In another small bowl, mix together the gluten-free flour blend, baking soda, and salt. Add to the margarine mixture and mix until combined, about 2-3 minutes.
  5. Add both mini chips and dark chocolate morsels and mix for another 30 seconds.
  6. Scoop into the prepared heart-shaped pan and, using damp hands, press into the pan.
  7. Bake at 350 for 40-45 minutes or until lightly golden on top and set. Cool at least 1-2 hours.
  8. While the cake is cooling, prepare the frosting. Pour the freeze-dried strawberries into the bowl of a small food processor and turn on until you have a strawberry powder. Set aside.
  9. Add the allergy-friendly margarine and the sifted powdered sugar to a medium bowl and use a hand mixer to whip.
  10. Add the strawberry powder or the beet powder or food coloring) and blend until thoroughly mixed in.
  11. Add the vanilla extract and the milk, little by little, until you reach the consistency you’d like for your frosting.
  12. Decorate your cake with the frosting for Valentine’s Day and enjoy!