Chocolate Chip Cookie Dough Cake
My oldest daughter turned 8 recently and since I enjoy making their birthday cakes, I always ask what cake they want each year. This year she asked me for a cake that tastes like cookie dough. After a quick moment of panic, since I wasn’t sure how to make that, I agreed and turned to the internet for help. I found one that looked beautiful and tasty, but wasn’t vegan. I decided to use the recipe, but substitute the non vegan ingredients with vegan ones. I made the frosting by just thinning out and omitting a few things from my famous Chocolate Chip Cookie Recipe.
I would probably make a few changes if I made it again, but it was pretty stinkin’ good for a first time! Ignore the awful decorating, I have accepted that I’m a terrible cake decorator, so I judge it on it’s taste not appearance.
INGREDIENTS:
For the Cake
* 2 1/4 cups All Purpose Flour
*2 1/4 tsp baking powder
*1/2 tsp salt
*3/4 cup unsalted vegan baking butter (I used Earth Balance) at room temperature
*1 cup light brown sugar
*1/2 cup white granulated sugar (I used raw cane sugar)
*3/4 cup unsweetened applesauce
*1 1/2 tsp vanilla extract
*1 cup unsweetened almond milk
*3/4 cup vegan chocolate chips + 1 tbs flour (I used Kirkland brand chips)
For the Frosting
*1 1/2 cup light brown sugar
*1/2 cup unsalted vegan butter at room temperature
*2 cups all purpose flour
*2 tsp vanilla extract
*1 tsp salt
*3/4 cup almond milk
*1 cup vegan chocolate chips (pulsed in a food processor a few times)
DIRECTIONS:
Preheat oven to 350 F, grease 2 8” round baking pans
Whisk flour, baking powder, and salt in a medium bowl, set aside.
Cream your butter and sugars together in a stand mixer until fluffy.
Add applesauce and mix well. Then add vanilla extract.
Alternate adding flour mixture and almond milk until both are mixed into the batter.
**Mix very well! I left a chunk of unmixed brown sugar that baked into a hard piece of caramel in the cake pan, resulting in some cake getting stuck to the pan!
In a small bowl, toss chocolate chips with 1 tbs flour, then gently fold them into the batter.
Pour batter equally into the two cake pans and bake for 35-40 minutes. Remove and let cool until slightly warm, then remove from pans and place on wire racks until completely cool.
Make the frosting by combining all ingredients EXCEPT the chocolate chips in a stand mixer.
Pulse the chocolate chips in a food processor, or place them in a bag and smash them up a little, then fold into the mixed frosting batter, saving a handful for sprinkling on top.
Once cakes are completely cool, decorate!
This cake is fairly dense, and basically a great combination between cake and cookie dough. Try it out, make some adjustments if you’d like, but I’d love to see how yours turns out!
Keep cooking, friends!
-Kristin
Original recipe by livforcake.com
