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Chocolate Chip Cookie Dough Cake

  • Author: Ansley Beutler
  • Total Time: 1 hour 10 minutes
  • Yield: 1 3 Tier 6-inch Cake 1x
  • Diet: Gluten Free


Your childhood cake dreams have been answered with this delicious chocolate chip cookie dough cake! It has moist chocolate chip vanilla cake layers with a silky smooth cookie dough-style frosting and scoops of edible cookie dough on top. Made gluten-free and paleo-friendly too!



For the Cake

  • 1 1/2 cup full-fat coconut milk
  • 2 Tbsp apple cider vinegar
  • 3 eggs
  • 1 1/2 cup coconut sugar
  • 1/2 Tbsp vanilla
  • 3 Tbsp almond butter
  • 3 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 Tbsp baking powder
  • 1/4 tsp sea salt
  • 1 cup dairy-free mini chocolate chips 

For the Cookie Dough Icing

  • 1 cup grass-fed butter, room temperature (sub.vegan butter)
  • 1/2 cup coconut sugar
  • 1/3 cup creamy almond butter (sub. any nut butter)
  • 1/2 Tbsp vanilla
  • 3 cups powdered sugar, sifted

For the Edible Cookie Dough on Top

  • 1 cups almond flour
  • 2 Tbsps almond butter (sub. any nut butter)
  • 3 Tbsps maple syrup
  • 1 Tbsp coconut oil (melted and cooled)
  • 1 tsp vanilla
  • 1/2 tsp sea salt
  • 1/4 cup dairy-free mini chocolate chips


For the Cake

  1. Preheat oven to 350 F.  In a small bowl whisk together the coconut milk and apple cider vinegar and set aside.
  2. In a large bowl or in the bowl of a stand mixer, beat together the eggs, coconut sugar, vanilla, and almond butter until creamy.  Add the coconut milk and apple cider mixture and continue to mix.
  3. Slowly fold in the almond flour, coconut flour, baking soda, baking powder, and sea salt until no flour clumps remain.  Stir in mini chocolate chips.
  4. Pour batter into three 6-inch round cake pans lined with parchment paper or greased with oil.  Bake for 40 - 45 minutes until a toothpick can be inserted in the middle and come out clean.
  5. While the cake cools, prepare the cookie dough icing .

For the Cookie Dough Icing

  1. In a large bowl or the bowl of a stand mixer, beat together the softened butter, coconut sugar, and almond butter together until creamy. Add the vanilla and 1 cup sifted powdered sugar and continue to mix.
  2. Add the remaining powdered sugar 1 cup at a time until you reach your desired consistency. If the icing it too thin, add more powdered sugar. If it's too thick, add a Tbsp nut milk. Set aside while you make the cookie dough to go on top.

For the Vegan Cookie Dough

  1. In a small bowl, mix together all cookie dough ingredients until no flour clumps remain. Stir in the mini chocolate chips.

To Assemble

  1. To assemble, take 1 cake layer and place in the center of your cake stand. Spoon a large dollop of icing on top and spread across the top to create a thick layer of icing.  Leave some icing hanging over the sides as this will be used to create a "crumb coat" before we ice the entire cake. 
  2. Layer on the remaining 2 cake piece and repeat step 1. Create a "crumb coat" around the sides and on top of the cake with an uneven spatula or cake knife. This is simply a really thin layer of icing that is used to set the crumbs in place. Place the cake in the fridge or freezer for about 15 minutes to set the crumb coat.
  3. After the crumb coat is set, ice the cake with the remaining icing. With a small cookie scoop, dollop the edible cookie dough on top around the edges.
  4. Slice and enjoy or store in an airtight container until ready to enjoy!


Alternative cake sizes : This recipe can also be made in two 8-inch or 9-inch circular pans or in a sheet cake. See section above labeled 'different ways to make this cake'

Storing : This cake will keep fresh in an airtight container sitting out on the counter for up to 4 days or in the fridge for up to a week.

  • Prep Time: 30
  • Cook Time: 40
  • Category: Cakes
  • Method: Bake
  • Cuisine: American

Keywords: cookie dough cake, chocolate chip cookie dough cake, paleo cake, vegan cookie dough, paleo cookie dough