I was a little skeptical about this one.
What’s the difference between a babycake and a cookie?
Is there a difference?
Are babycakes more or less healthy?
Did I just find out that there is a difference between babycakes and cookies?
Well, this recipe is my new favorite and my babycake-loving friends are starting to love them.
They are so soft, fluffy, and delicious.
You know, the kind you make for your friends and family.
If you have kids, these babies are a keeper.
I have to give this recipe a shout out for being so versatile and so quick to make.
I love to mix them with whipped cream, but they are even more versatile and delicious if you can use your favorite topping.
I’m also loving the coconut flour topping that you can serve over a fresh cookie.
This cake is so easy to make and makes perfect for any time of year.
The only thing I wish you had included is a little chocolate sprinkles to go on top.
You don’t want to overdo it.
I can’t even imagine how much this cake is going to be loved.
If it makes you feel any better, I can attest to the fact that it makes a HUGE difference in my diet and energy levels.
My husband and I are loving this cake.
It’s just the perfect little gift.
And, if you don’t have kids or don’t like cookie dough, you can totally make this vegan cake.
Just make sure to add some coconut flour, and let me know what you think of this vegan babycake recipe.
Recipe video below.
Recipe Ingredients 1 cup coconut flour 1/2 cup powdered sugar 1 1/4 cups granulated sugar 1 egg 1 1 1 3/4 teaspoons baking powder 1/3 cup cocoa powder 1 cup almond flour (optional) 1 cup cocoa butter, melted 1 1 teaspoon vanilla extract 1/8 teaspoon baking soda 1/6 teaspoon salt 1/16 teaspoon cinnamon 1/32 teaspoon baking powder (optional, for topping) 1 teaspoon almond extract 1 cup fresh or frozen babycakes 1 1 pound coconut flour or flaked coconut 2 cups powdered sugar 3/8 cup almond milk or water 3/10 cup coconut oil 2 teaspoons coconut oil Directions Preheat oven to 350 degrees.
Line a muffin tin with paper liners or parchment paper.
In a medium bowl, whisk together the powdered sugar and sugar.
In another bowl, combine the egg, the baking powder, cocoa powder, almond flour, cocoa butter and vanilla extract.
Add the egg mixture to the dry ingredients.
Add in the coconut oil and mix until just combined.
Add egg mixture in the wet ingredients.
Mix until combined.
Spread batter into muffin tins and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool completely.
Once cool, scoop the batter into a piping bag fitted with a small star tip and pipe onto a parchment lined baking sheet.
Bake for 20 minutes or more until golden brown.
Remove cakes from the pan and cool on wire racks for about 10 minutes.
If using coconut oil, carefully transfer to a large bowl and let sit for 5 minutes before serving.
Notes Recipe adapted from Babycakes, by Mimi Stacey, from Little Green Books.
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If this recipe makes you yummy, please try my other recipes: Baked Chocolate Cupcakes (vegan and gluten-free) & Chocolate Chip Cookie Dough Cake (veg-free, vegan, and gluten free) 3.5.3208