"Spookie" Stout Cookie Cake

Cookie cakes are not just for children.

When I was younger, I never requested a cake for my birthday.  It was either a blank cookie cake or brownies.  I liked the blank cookie cakes because my friends and I could ice and decorate them ourselves, which made it a little more fun.

In that same vein, I created this cookie cake, which can be decorated in any manner you want.  For Halloween, I added my chocolate stout ganache with some sugar glaze to make a spiderweb pattern.

My husband devoured this cake!

Ingredients:
Adapted from Daily Rebecca

½ c. coconut oil, softened
1 c. coconut sugar
¼ c. flat dark beer, like a stout or porter
1 T. vanilla
2 c. organic whole wheat pastry flour, like Bob's Red Mill
1 tsp baking soda
1 tsp baking powder, aluminum-free
½ tsp sea salt
1 c. dark chocolate chips, vegan (like Enjoy Life)

Directions:
Preheat the oven to 350°. Grease an oven-safe pan with coconut oil or organic shortening, or use a large baking cup, like mine.

In a small mixing bowl, combine the salt, baking powder, baking soda, and flour.  Set aside.

In a larger bowl, cream the coconut oil and sugar.  Add the beer and vanilla to the bowl and mix thoroughly.  Slowly add the dry ingredients into the wet mix.  Stir in the chocolate chips by hand - I used CHUNKS!

Take the glob of dough and press it into your pan.

Bake this cookie cake for 15-20 minutes.  Insert a toothpick and make sure the middle is done, but it should be soft to the touch.  When it's done, remove it from the oven and place it on a cooling rack; let it cool completely.

For the ganache: 
1-2 T. coconut oil, melted
1/3 c. carob or unsweetened cocoa powder (I use a blend of dark and regular cocoa)
4-5 T. pure maple syrup
pinch of sea salt
pinch of cinnamon
splash of stout

In a small cup, combine these ingredients and stir well.  Pour it on top of your cookie cake.  Spread it out evenly with a knife.

For the white web icing:
3 T. vegan powdered sugar
1 T. water, plus more as needed

In a small cup, combine these ingredients and stir well. Pour this icing into a piping bag or squeezy bottle.  Squeeze a spiral pattern onto your cake.  Using a toothpick, start from the center of the cake and drag the toothpick along the icing.  Repeat around the entire cake for a spiderweb pattern.

Enjoy this "spookie" cake!  Garnish it with some plastic spiders and other Halloween goodies!

Cheers,
-Aileen