MOIST Vegan Cookie Dough Cake with 'Cream Cheese' Cookie Dough Frosting
Ingredients
- 2 batches vegan cookie dough
- 1 1/4 cup vegan buttermilk
300 mL
- 3 2/3 cup all-purpose flour
450 g
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 3/4 cup granulated sugar
350 g
- 1 cup salted vegan butter
room temperature, 220 g
- 1 cup unsweetened dairy free yogurt
room temperature, 240 g
- 2 tbsp vanilla extract
yes, 2 tablespoons!!
- Optional: 1/4 tsp vanilla powder
but recommended
- 1 cup vegan chocolate chips
I recommend mini
- 1 cup vegan butter
room temperature, 220 g
- 1 cup vegan cream cheese
room temperature, 220 g
- 1/2 cup heat-treated all purpose flour*
62 g
- 1/2 cup light brown sugar
100 g
- 2 1/2 – 3 cups organic powdered sugar
- 1 tsp vanilla extract
- 2–4 tbsp unsweetened dairy free milk
- 1 cup vegan mini chocolate chips
- Vegan chocolate ganache
for decoration
Directions
- 1
Preheat the oven to 350 F. Grease three 8″ cake pans with cooking oil, and line them with parchment paper. Set aside.
- 2
Prepare the vegan buttermilk. Combine the dairy free milk with the apple cider vinegar, and set aside to sit for 5-6 minutes. You can weigh and measure the remaining ingredients during this time.
- 3
Make the cookie dough: Make sure the flour is heat-treated for both the cookie dough and cookie dough frosting. In a medium bowl, use a hand mixer to whisk together the vegan butter, sugar, light brown sugar, dairy free yogurt, salt, and vanilla extract. Add in the flour, and use a rubber spatula to gently fold the flour into the cookie dough. Fold in the chocolate chips. Then scoop the dough into 2-tablespoon sized cookie dough balls. You should yield about 15 cookie dough balls. You can make more for the decoration of the cake- make sure that you’re using heat-treated flour.
- 4
In a large bowl, whisk the vegan butter, sugar, dairy free yogurt, baking powder, baking soda, and sea salt. Then add in the flour and pour in the vegan buttermilk, whisking simultaneously JUST until the flour is combined. Then fold in the chocolate chips.
- 5
Divide the batter between the three cake pans evenly. Drop 4-5 cookie dough balls into each cake layer. Bake for 30-33 minutes in the 8″ cake pans, or until the toothpick comes out clean.
- 6
Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your buttercream.
- 7
Cream the vegan butter and cream cheese in a stand mixer for about 3 minutes. Sift in the powdered sugar, flour, light brown sugar sugar, and vanilla extract and continue mixing until it becomes a fluffy buttercream. Use the dairy-free milk if needed to help incorporate the dry ingredients. Fold in the chocolate chips.
- 8
place the first cake layer onto a cake plate or stand. Spread 1/2 of the vegan cookie dough frosting onto the cake layer, then top with the second layer and repeat. Place the cake into the fridge to chill while you make the vegan chocolate buttercream.
- 9
Frost cake the outside of the cake with the chocolate buttercream. Top with extra cookie dough balls and serve!
MOIST Vegan Cookie Dough Cake with 'Cream Cheese' Cookie Dough Frosting
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Ratings & Reviews
Based on 7 ratings