Gluten-Free, Dairy-Free Chocolate Chip Cookie Cake
In my family, birthdays are synonymous with the heavenly aroma of freshly baked chocolate chip cookie cake. It’s a new tradition that my children look forward to, and a delightful way to celebrate those special occasions. What started out as a regular chocolate chip cookie dough recipe, slowly evolved over time into a much larger cookie and the gluten-free, dairy-free cookie cake was born! The first time I made this chocolate chip cookie dough cake, my extended family couldn’t believe that it was gluten free and dairy free. What began as a simple dessert has transformed into an absolute showstopper. And the best part? No one will even know it’s gluten-free and dairy-free!
My chocolate chip cookie cake is more than just a sweet treat; it’s made with love. It’s my heart smile as I decorating the cake with child’s name as I think about what will undoubtedly be a huge smile on their face as all sing “Happy Birthday”. With moist, gluten-free and dairy-free, chocolate chip cookie cake on the bottom and rich buttercream and chocolate buttercream on top, it’s a dessert that captivates the hearts of both cookie and cake lovers. Each bite is an ode to indulgence, and it’s perfect for birthdays or any occasion worth celebrating.
I’ve fine-tuned this recipe to be made with cleaner ingredients, making it not only a healthier choice but also much more affordable than the store-bought cookie cakes. Gone are the days of wondering about hidden additives and allergens; this cookie cake is pure joy for everyone to enjoy. With a blend of gluten-free flours, vegan butter, and dairy-free mini chocolate chips, this cake has all the flavors you crave without the ingredients you’d rather avoid.
Gluten Free, Dairy Free Chocolate Chip Cookie Cake
Ingredients
Ingredients for Cookie Cake
- 2 cups gluten-free all-purpose flour
- 2 tsp xanthan gum if not already included in gluten-free flour mix
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 14 tablespoons coconut oil softened
- 2 tablespoons water
- 2 cups mini chocolate chips dairy-free
Ingredients for Buttercream Icing:
- 1/3 cup vegan butter room temperature
- 3 cups powdered sugar
- 1 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons dairy-free milk
To Convert Icing to Chocolate Buttercream Icing:
- 1/3 cup vegan butter room temperature
- 3 cups powdered sugar
- 1 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons dairy-free milk
Optional:
- Dye-Free Sprinkles
Instructions
- For the cookie cake:
- Preheat your oven to 350°F (175°C). Generously grease and line two 8-inch cake pans (or 9-inch cake pans) with parchment paper.
- In a large bowl, mix together the wet ingredients over medium-high speed: coconut oil, water, brown sugar, sugar, vanilla extract.
- Beat in the eggs one at a time.
- In a separate medium bowl, mix together the dry ingredients: gluten-free flour, xanthan gum (if not included in gluten-free flour blend), salt, baking powder and baking soda.
- Add the wet ingredients to the flour mixture and mix on medium speed with an electric mixer until fully combined.
- Once fully combined, fold in the mini chocolate chips. Scrape the bottom of the bowl as you mix in the chocolate chips to be sure everything is combined well.
- Divide batter evenly between the prepared pans. You may need to use the back of a rubber spatula to even out the batter. Bake for approximately 20 minutes or until the top edges of the cake are golden brown or until a toothpick inserted into the center of the cake comes out clean. Place the cake layers in the cake pans on a rack cooling rack to cool completely before frosting.
- For the Buttercream Icing:
- As the cake bakes, in the large bowl of a stand mixer fitted with a paddle attachment or by using a regular bowl and electric hand mixer, beat the vegan, room temperature butter until creamy. On low speed, slowly add powdered sugar and vanilla extract. Then, add the milk slowly until desired consistency achieved.
- For Chocolate Buttercream Icing:
- Divide the buttercream icing in half.
- In a separate bowl, add half of the icing and 1/3 cup cocoa powder to half of the icing to convert the buttercream icing to chocolate buttercream icing.
- Add milk one tablespoon at a time until desired consistency achieved.
- Assembly:
- Place one cake layer on a cake stand or serving platter. To display and ice the cookie cake on cake pedestal, use the bottom of a similarly shaped, circular pan (a pie dish would work). Wait until the cookie cake is completely cool, this cannot be stressed enough. Run a knife along the outside edge of the cookie cake. Invert the similarly-shaped pan and gently place on the top of the cookie cake. Tap the top of the bottom of the cookie cake pan to start to loosen the cookie cake. Hopefully the cookie cake will pop right out because the pan is generously greased the bottom is lined The key is generously greasing the pan at the start of the recipe and using parchment paper. If you are worried about this step, just leave the cookie cake in the pan and decorate like that. It will still be beautiful.
- Place buttercream and chocolate frosting in separate piping bags with desired attachment and begin decorating.
- Sprinkle dye-free sprinkles all over the top of the cake.
- Slice, serve, and watch as your loved ones revel in the joy of this gluten-free and dairy-free masterpiece.
