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.