These Vegan and Gluten-Free Chocolate Chip Cookie Dough Cake Bars are the epitome of indulgence without dietary compromise. Combining the comforting taste of cookie dough with the richness of a cake bar, each slice offers a soft, chewy texture punctuated by bursts of chocolate. Made with oat flour and sweetened with a blend of sugars, these bars are not only a treat for the taste buds but also a healthier alternative to traditional desserts. The inclusion of non-dairy ingredients ensures that these delights are suitable for vegans and those with gluten sensitivities.
Why You’ll Love This: The allure of these cake bars lies in their delicious complexity and the guilt-free pleasure they provide. The vegan buttermilk made from non-dairy milk and apple cider vinegar adds a subtle tanginess that enhances the overall flavor, while the olive oil ensures moistness throughout. With every bite, you’ll enjoy the decadent taste of chocolate chips and chunks, making these bars a perfect blend of cake and cookie in one delicious package.
Perfect Occasion: These cake bars are a fantastic choice for any gathering where you want to cater to diverse dietary needs without sacrificing flavor. They’re perfect for birthday parties, potlucks, or as a thoughtful treat for friends and colleagues. Additionally, these bars make an excellent snack for children’s events, offering a healthier yet delicious option that parents can appreciate.
Decoration Tips:
- After cooling, dust the bars lightly with powdered sugar for a touch of elegance.
- Drizzle with a vegan chocolate or caramel sauce to enhance their visual appeal and flavor.
- Top with a sprinkle of sea salt or crushed nuts before baking for added texture and a gourmet finish.
- Serve each bar with a dollop of vegan whipped cream or a side of dairy-free ice cream for an extra indulgent dessert.
Ingredients:
- 1 cup unsweetened non-dairy milk
- 1 tbsp apple cider vinegar
- ¾ cup granulated sugar (coconut sugar can be substituted)
- ½ cup light brown sugar
- ½ cup olive oil
- ¼ cup non-dairy yogurt (any preferred flavor)
- 1 tsp vanilla extract
- 2 cups oat flour
- 2 tsp baking powder
- A pinch of salt
- Chocolate chips and chunks for mixing and topping
Instructions:
- Preheat your oven to 350°F (177°C) and grease a brownie tin.
- Create a vegan buttermilk by combining the non-dairy milk and apple cider vinegar. Let this mixture sit for a few minutes.
- In a large bowl, mix the granulated sugar, brown sugar, olive oil, non-dairy yogurt, and vanilla extract until well blended.
- Stir the vegan buttermilk into the sugar mixture until fully incorporated.
- Add the oat flour, baking powder, and salt to the bowl. Mix gently until almost combined, allowing a few streaks of flour to remain.
- Fold in the chocolate chips and chunks.
- Pour the batter into the prepared brownie tin, smoothing the top with a spatula. Sprinkle additional chocolate chips and chunks on top.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and shiny.
- Allow the bars to cool completely in the tin before slicing and serving.
Enjoy these luscious Vegan and Gluten-Free Chocolate Chip Cookie Dough Cake Bars, a delightful treat that marries the best of both worlds!
