My son’s birthday was just last month, and when I asked him what he wanted for dessert, he surprised me with a unique request – a no-bake cookie cake! I was intrigued but also unsure of how to create a cake out of no-bake cookies.

After some discussion with my son, I realized that he wanted me to take my usual no-bake cookie recipe and transform it into a cake. Although I had previously made no-bake cookies into bars using my no-bake cookie bar recipe, I had never attempted a cake version before. But I decided to give it a shot!

To accommodate my daughter’s peanut allergy, I decided to use my Peanut Butter Free No-Bake Cookie Recipe instead of the classic recipe. This way, everyone could enjoy a slice of this delightful cookie cake.

Here’s what you’ll need:

• 2 cups quick-cooking oats
• 1 1/2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup unsalted butter
• 1/2 cup milk
• 1/2 teaspoon vanilla extract

Bonus Recipe: Wild Blueberry Loaf Cake

Are you craving a delicious and moist cake? Look no further than this irresistible Wild Blueberry Loaf Cake recipe! Bursting with the flavors of wild blueberries and a touch of cinnamon, this cake is sure to satisfy your sweet tooth. And the best part? It’s easy to make!

Ingredients

• 1 cup of wild blueberries, dusted with flour and set aside
• 1 cup and 1/4 of flour
• 1 tsp of cinnamon
• 1 tsp of vanilla powder
• 2 tablespoons of lemon juice
• 2 very ripe bananas (soft ones work best)
• 1 cup of coconut sugar
• 1/2 cup of melted coconut oil
• 1 tsp of baking soda
• 2 tsp of baking powder

Preparation

1. Preheat your oven to 350F and grease a loaf pan.
2. In a mixing bowl, combine the dry ingredients and mix them well.
3. In another bowl, mix the wet ingredients together.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Gently fold in the dusted wild blueberries.
6. Pour the batter into the greased loaf pan and spread it evenly.
7. Bake in the preheated oven for about 1 hour or until the center is fully cooked.
8. To prevent the top from browning too much, you can loosely cover the loaf pan with aluminum foil for the last ten minutes of baking.

Blueberry Frosting

1. Boil one cup of wild blueberries until they become soft. Then, strain the mixture through a mesh to obtain 1/2 cup of liquid.
2. Take one or two cans of chilled coconut milk from the fridge and scoop out the cream.
3. Blend the coconut cream with 1/2 cup of icing sugar and pour in the blueberry liquid.
4. Whip the mixture for about 4 minutes until it becomes fluffy.
5. Once the loaf cake is fully cooled, spread the blueberry frosting on top.

Now, take a moment to imagine the delectable aroma of blueberries and cinnamon filling your kitchen as this tantalizing cake bakes to perfection. It’s time to treat yourself and your loved ones to a slice of heaven with this moist and flavorful Wild Blueberry Loaf Cake. Enjoy!