Yummy cookie crumble!

Cookie Crumble Cake

This cake is so moist and delicious! Easy to make recipe.

~ Gluten & Dairy Free ~ 


12 Servings


2 cups of gluten-free flour blend

(I used 1/2 cup kinnikinnick Pancake and Waffle Mix and 1 1/2 cup Bob's Red Mill 1to1 Gluten-Free Flour)
1/2 cup coconut palm sugar

1/2 cup white sugar
3/4 cup unsweetened cocoa 
2 tsp baking powder

1 tsp baking soda

Dash of  sea salt or Himalayan salt

1 cup of canned coconut milk 

1/3 cup plus 1 tbsp of vegetable oil

1/2 cup unsweetened apple sauce

2 flax eggs* ( or 2 eggs)

1 tsp vanilla

1/2 cup Enjoy Life Mega Chunks


Cookie Crumble:

6 cookies cut in half

3 cookies for crumble

Mashup your favourite store-bought cookies and sprinkle on top of the icing. Then place half a cookie on top of each cupcake. You may need to put a little bit of icing along the bottom of the cookie to keep the cookie in place.

Cupcake Instructions:

1. Preheat oven to 350 degrees.

2. Mix dry ingredients then add wet ingredients. Using a hand mixer, mix for 1 minute. Let sit for a couple of minutes.

3. Grease then fill 12 large muffin cups or a cake pan.


4. Cook cupcakes in the oven for about 15 minutes and cake for 25 minutes.

Makes 12 large servings

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