Life Changing Chocolate Chip Cookie Dough Paleo Cake

Chocolate Chip Cookie Dough Cake - The Fit Peach

Life Changing Chocolate Chip Cookie Dough Paleo Cake

paleo, dairy-free, gluten-free

The cake you’ve been waiting for since you were a child - the most mind-blowingly awesome Chocolate Chip Cookie Dough Cake! With layers of cookie dough infused vanilla cake and a deliciously simple cookie dough style frosting, this cake is sure to please everyone of all ages. Made with wholesome paleo-friendly ingredients and simple to make, it is the hit of all parties!

Chocolate Chip Cookie Dough Cake - The Fit Peach
Paleo Chocolate Chip Cookie Dough Cake - The Fit Peach

This cake has 4 major components:

  • Decadent layers of cookie dough infused, moist, fluffy chocolate chip vanilla cake

  • Heavenly edible cookie dough sandwiched in between slabs of cake

  • Drool-worthy cookie dough-style frosting hugging the cake like a warm cozy blanket

  • Incredibly extra scoops of edible cookie dough on top — because every cake deserves to be extra

All components are made using paleo-friendly, gluten-free, and dairy-free ingredients. Each can also be made plant-based using an egg replacement like a flax egg. I haven’t tried it with an egg replacement so if you try it out, you’ll have to let me know how it turns out in the comments below.

Anyways, yes, this cake is all of those things but on top of all of that, it’s freaking DELISH. I challenge you to bake it for your next gathering and don’t tell anyone what’s in it until they give you feedback. Nobody will even know he cake is made from almond flour, or the cookie dough filling has a nut butter base, or the icing is a magical combination of coconut milk and coconut sugar.

Gluten-Free Cookie Dough Cake - The Fit Peach
Healthy Chip Cookie Dough Cake - The Fit Peach

This cake was inspired by my husband’s love for all things cookie dough so I’ll give partial credit to him. I made this for his birthday and it was devoured way faster than I’d like to admit. What can I say, when you combine cake & cookie dough, nothing is safe.

While it looks extravagant, this cake is actually quite simple to make and assemble. The cake is your typical paleo vanilla cake with some chocolate chips added in to give it a cookie dough vibe. The edible cookie dough filling and scoops on top are extremely easy to whip up. You can make it in one bowl using a spoon to mix all the ingredients together — little mess which is my favorite. The frosting can be made in 5 minutes using a mixing bowl and a hand beater or KitchenAid. Just store it in the fridge for ~10 minutes while you assemble the cake and you’re good to go!

Happy baking sweet friends! Let me know how your masterpiece turns out in the comments below 🥰.

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Life Changing Chocolate Chip Cookie Dough Cake - The Fit Peach
 
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Life Changing Chocolate Chip Cookie Dough Paleo Cake

Ingredients

For the Cake

For the Cookie Dough Filling & to Top

For the Cookie Dough Icing

Directions

For the Cake

  1. Preheat oven to 350 F

  2. In a medium bowl, gently whisk together the almond flour, coconut flour, baking powder, baking soda, and sea salt

  3. In a separate large bowl, use a hand mixer or a KitchenAid to mix the apple cider vinegar, eggs, vanilla, and coconut sugar until the sugar is dissolved (approx. 2 minutes)

  4. Add the coconut milk and nut milk to the egg mixture and continue to mix

  5. Slowly fold in the flour mixture into the bowl with the eggs (about 1/3 of the mixture at a time) until fully incorporated

  6. Fold in chocolate chips, if using. You can omit the chocolate chips from the cake if you only want the chocolate chips in the filling, the cake will then be more of a standard vanilla cake

  7. Grease two* 8’’ or 9’’ circular cake pans (you can also use 10’’ but you may only have enough batter to make 3 layers which is more than enough, your cake will just be wider and shorter), pour batter into each pan about 2/3 of the way to the top, and bake for 20-30 minutes (time will vary depending on pan size so I recommend checking after 20 minutes by inserting a toothpick or thin knife in the middle, if it comes out clean then it’s done)

  8. Let cakes cool in pan, then remove from pan and let them cool a little more on a cooling rack or paper towel

  9. While cakes cool, make the cookie dough filling and icing

*I recommend baking only 2 cakes at a time in the oven. If you have 4 cake pans, use 2 ovens and bake 2 in each.

note : If you want to be super extra, take about 1/2 cup of the cookie dough filling below and distribute it inside of the cake batter. Trust me, it’s amazing.

For the Cookie Dough Filling & to Top*

  1. Combine all cookie dough filling ingredients except chocolate chips (almond flour, nut butter, maple syrup, coconut oil, vanilla, and sea salt) in a bowl and mix until no flour clumps remain

  2. Fold in chocolate chips and mix throughout

  3. Divide mixture in half (one will be used as the filling and the other half as a cake topping)

*If you don’t want the scoops of cookie dough to top the cake then you will need to half the recipe above

For the Cookie Dough Icing

  1. In a mixing bowl, beat the coconut cream, nut butter, coconut sugar, and vanilla with a hand mixer or KitchenAid until the sugar is dissolved (approx. 2 mins)

  2. Add in the tapioca flour in 1/2 cup increments and sea salt (depending on the type/brand of coconut cream you use, you may need more than 1 1/2 cup of flour, continue adding in tapioca flour in 1/4 cup increments until it reaches the thickness of nut butter)

  3. Store frosting in fridge for ~10 minutes while you assemble the cake, it will thicken up a little more during this time

To assemble

  1. To assemble, take 1 cake layer and place in the center of your cake stand or container

  2. Spoon 1/3 of the cookie dough filling (remember we divided this in half above - half for filling and half to top) on top of the cake layer and gently spread evenly, repeat for layers 2-3

  3. Place the 4th cake layer on top and smooth out the side of the cake, making sure no filling in spilling over

  4. Take frosting out of the fridge, mix it gently with a spatula, then spoon about half of the mixture on top of the cake

  5. Gently spread the frosting all over the cake, on top and on the sides (it’s okay if there are some bare spots)

  6. Spread the remaining 1/2 of the frosting on top, making sure to fill in any bare spots on the sides

  7. Finally, using a cookie scoop, place scoops of the cookie dough filling on top of the cake (I used 9 total scoops to top)

  8. Serve immediately or store in an airtight container in the fridge until ready to cut and eat!


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The Fit Peach