This recipe started out as a chocolate chip cookie recipe – I was testing out different combinations of ingredients to see what would make the best Paleo chocolate chip cookies.
Instead, I discovered this combination of ingredients made a great cake texture instead. The tapioca flour adds a fluffiness to the texture while the almond flour keeps it compact enough for a cake consistency.
Think of this as a thin chocolate chip cake. It’s thinner than a regular sponge cake but definitely thicker than a cookie. But absolutely delicious!
So if you’re looking for something a bit different to serve for dessert or to take to a party, then give this scrummy Paleo chocolate cookie cake recipe a try!
Add in the honey, egg, and vanilla extract mixture to the mixing bowl.
Mix everything together well.
Measure out the chocolate chips and fold into the batter.
Pour the batter into a 9-inch round baking pan (I cut out a circular patch of parchment paper and placed it on the bottom of the pan so that the cake wouldn’t stick to the base of the pan and would be easy to lift out.)
Smooth out the batter with a spoon so that it fills the pan (the batter is fairly thick).
Bake in the oven for 15 minutes.
Use a cocktail stick to check that that the cake is done. Poke the cocktail stick into the middle of the cake. If it comes out clean, then the cake is done. If not, cook for a few extra minutes. Cut into slices and enjoy!
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