Cake with Cookie Dough

5 from 2 votes

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!

Prep Time30

Cook Time40

Course: Cakes

Cuisine: American

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

Servings: slices

Calories: 596kcal

Author: Ansley Beutler

Ingredients

For the Cake

1 ½ cup full-fat coconut milk
2 tablespoon apple cider vinegar
3 eggs
1 ½ cup coconut sugar or brown sugar
½ tablespoon vanilla extract
3 tablespoon almond butter any nut butter will work
3 cups almond flour
¼ cup coconut flour
½ teaspoon baking soda
½ tablespoon baking powder
¼ teaspoon sea salt
1 cup mini chocolate chips I used these dairy free chips

For the Cookie Dough Icing

1 cup butter room temperature (sub.vegan butter)
½ cup coconut sugar or brown sugar
⅓ cup creamy almond butter any nut butter will work
½ tablespoon vanilla extract
3 cups powdered sugar sifted

For the Edible Cookie Dough on Top

1 cups almond flour
2 Tbsps almond butter any nut butter will work
3 Tbsps maple syrup
1 tablespoon coconut oil melted and cooled
1 teaspoon vanilla extract
½ teaspoon sea salt
¼ cup mini chocolate chips I used these dairy free chips

Get Recipe Ingredients

Instructions

For the Cake

Preheat oven to 350 F. In a small bowl whisk together the coconut milk and apple cider vinegar and set aside.
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.
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.
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.
While the cake cools, prepare the cookie dough icing .

For the Cookie Dough Icing

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.
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 tablespoon milk. Set aside while you make the cookie dough to go on top.

For the Vegan Cookie Dough

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

To Assemble

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.
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.
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.
Slice and enjoy or store in an airtight container until ready to enjoy!

Notes

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.

Nutrition