A brown sugar sponge with cookie dough baked into the cake, topped with cookie dough buttercream and mini cookie dough balls. This is the ULTIMATE cookie dough inspired dessert. 100% vegan and easy to make!
Perfect for sharing between 2-4 people (or as its mini, enjoy it by yourself- haha).
THE BEST COOKIE DOUGH CAKE IS HERE!
There are 3 parts of this cake which make it epic.
1. A delicious sponge with chunks of cookie dough baked into it. I use my fool proof vegan vanilla sponge cake recipe, with the addition of light brown sugar for added flavour and cookie-ness. I whipped up a batch of my quick vegan cookie dough and added chunks of it into the batter pre-baking so you have scrumptious chewy chunks of baked cookie in the cake. Genius!
2. Cookie dough. I make the cookie dough first as you’ll be adding it into the cake batter, and also in the buttercream. This cookie dough is extremely quick and easy to make! Any left over cookie dough can be kept for snacking at a later date or for decorating the cake once baked.
3. Cookie dough buttercream. Yup, the cookie dough just keeps on coming- haha! This buttercream isn’t for the faint hearted. It’s sweet, rich and jam-packed with chocolate chips. Heat treated flour and and light brown sugar is added into the buttercream to give the perfect cookie dough flavour + texture!
What is cookie dough?
Cookie dough is a mix of ingredients that would usually make a batch of cookies but instead, you don’t cook it but eat it raw.
Can you eat raw cookie dough and is it safe?
The truth is, raw flour can carry bacteria such as E.Coli which can make you very sick! Don’t ever take the chance!
In order to eat cookie dough without baking it, the flour has to be heat treated (check method 1. in both cookie dough and cookie dough frosting below)
* How to heat treat flour? *
- Preheat oven to 180 degrees fan and line a baking sheet with greaseproof paper.
- Spread flour evenly on a baking tray and bake for around 5-10 minutes or until the flour reaches 160f. You can test the temperature with a thermometer.
- Allow the flour to cool fully before using it.
- Don’t overcook the flour or it may turn brown or burn. You want it just baked to kill off any bacteria.
Looking for more cookie dough recipes? Look no further:
You’ll never have to choose between cookies and cake again! Cookie dough fans, you’ll love me for this one! Enjoy and Happy Baking.
Preparation: 1 hour
Baking time: 20-25 minutes
Ingredients for the cookie dough
- 100g of plain flour (see method for instructions)
- 50g of dairy-free butter
- 25g of dark brown sugar
- 15g of caster sugar
- 1 tablespoon of dairy-free cream (Dairy-free single cream, double cream or coconut cream)
- 1 teaspoon of vanilla extract
- 50g of dairy-free dark chocolate chips
Ingredients for the cake
- 150ml of dairy-free milk
- 1/2 teaspoon of apple cider vinegar
- 140g of self raising flour
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda (baking soda)
- 100g of caster sugar
- 20g of light brown or dark sugar
- 30ml of sunflower oil (or melted coconut oil)
Ingredients for the buttercream
- 100g of dairy-free butter / margarine
- 25g of light brown sugar
- 100g of icing sugar
- 2 tablespoons of dairy-free cream
- 1 teaspoon of vanilla extract
- 40g of plain flour (see method)
- 20g of mini dairy-free dark chocolate chips
Method (cookie dough)
You must heat treat the flour before use.
1. Preheat oven to 180 degrees c fan and line a baking tray/sheet with greaseproof paper.
2. Spread flour evenly on the baking tray and bake for around 5-10 minutes or until the flour reaches 160f (you can test the temperature with a thermometer).
The flour should be slightly golden in colour. Allow the flour to cool fully before using it.
3. Melt the dairy-free butter and place into a large mixing bowl along with the brown sugar, caster sugar then cream together.
4. Add in the dairy-free cream and vanilla extract then cream together.
5. Gently fold in the flour until combined.
6. Fold in the chocolate chips.
1. Preheat your oven to 180 degrees c fan and line a 6 x 8 inch rectangular cake tin or a small rectangular cake tin with grease-proof paper. Allow the paper to hang over the tin, this makes it easier to remove the cake when baked.
2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
3. In a large mixing bowl, sift the flour, sugars, baking powder and bicarbonate of soda.
Mix well to combine.
4. Add the oil into the ‘buttermilk’ and whisk to combine.
5. Pour the batter into the lined tin. Use a cranked pallet knife to smooth out the batter, making sure to get it into the corners of the tin.
Make sure to tap the tin on the worktop one or two times to remove any air bubbles.
6. Press small chunks of the cookie dough into the cake batter.
7. Pop the cake into the middle of the preheated oven and bake for around 20-25 minutes.
You will know it is done when you put a knife or skewer down the middle of the cake and it comes out clean and it’s springy to the touch.
8. Allow the cake to cool in the tin for 10 minutes then carefully transfer onto a cooling rack. Allow to cool fully before frosting. You can even place the cake in a sealed container once cool then frost the day after. It’s a very light sponge so be careful with it when removing from the tin.
1. In a large mixing bowl, add in the dairy-free butter and light brown sugar and whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
2. Sift in the icing sugar and cooled down heat treated plain flour (se method one for details on how to heat treat flour). Whip on high speed for a couple of minutes to incorporate it then pour in the vanilla extract and cream. Whip to combine.
3. Add in the chocolate chips and give a final whip to combine.
4. Dollop the buttercream on the sheet cake and use a cranked pallet knife / off set spatula to swirl it around.
Top the cake with some chunks of left over cookie dough and chocolate chip (optional).
Serve fresh or store in a sealed container at room temperature. If stored in the fridge, the buttercream will set firm. Allow to come to room temperature for around 20 minutes before serving.
Best eaten within a few days!
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