I’m all for mindful eating—scanning each and every nutritional label, chewing each bite of food twenty times before swallowing—but we all know there comes a time when we want to slide into a pair of elastic-waisted pants and go to town. When that urge arises, I, for one, succumb. Composed of three of the bakery’s most popular items—frosting, brownies, and cookies—this extraordinary layered cake is an indulgence that would make even the lovely Paula Deen blush. Right with you, Ms. Deen!

　　

Ingredients

makes 25 slices

　　3/4 cup garbanzo-fava bean flour

　　1 cup brown rice flour

　　1 cup unsweetened cocoa powder

　　2 cups evaporated cane juice

　　1/2 cup potato starch

　　1/4 cup arrowroot

　　1 tablespoon baking powder

　　3/4 teaspoon baking soda

　　1/2 teaspoon xanthan gum

　　1/2 teaspoons salt

　　1 cup coconut oil, plus more for the pans

　　1 cup homemade applesauce or store-bought unsweetened applesauce

　　2 tablespoons pure vanilla extract

　　1 cup hot water or hot coffee

　　2 cups vegan chocolate chips

　　Vanilla frosting (page 91)

　　12 chocolate chip cookies (page 68)

　　

Step 1

Preheat the oven to 325°F. Line the bottoms of three 9 × 3-inch round cake pans with circles of parchment paper and coat lightly with oil.

　　

Step 2

In a medium bowl, whisk together the flours, cocoa powder, evaporated cane juice, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add 1 cup oil and the applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth. Using a rubber spatula, gently fold in the chocolate chips just until they are evenly distributed throughout the batter.

　　

Step 3

Divide the batter evenly among the prepared pans. Bake the cakes on the center rack for 24 minutes, rotating the pans 180 degrees after 12 minutes. The finished cakes will be firm to the touch, and a toothpick inserted in the center will come out clean.

　　

Step 4

Let the cakes stand in the pans for 20 minutes, then gently run a knife around the edges. Cover the top of each pan with a cutting board and flip over. Carefully lift the pan away and re-invert the cake onto a wire rack to cool completely.

　　

Step 5

Transfer one layer to a serving plate or a cake stand. Using a frosting spatula, gently spread a thick layer of vanilla frosting over the top of the cake. Break up the cookies and crumble some evenly over the frosting. Place a second layer on top. Repeat the frosting/crumbling process. Set the third layer on top of the second layer and repeat the frosting/crumbling process one last time. Cover the cake with a dome and store in the refrigerator for up to 3 days.

　　From Babycakes by Erin McKenna, (C) 2009 Clarkson Potter