Vegan Cookie Dough Cake

You know that moment when you’re sneaking a spoonful of cookie dough and thinking, why can’t this just be the whole dessert? Well, here’s the cake that makes that dream a reality! This vegan cookie dough layer cake is packed with chocolate chips, brown sugar goodness, and a creamy cookie dough frosting that’ll make you weak in the knees.

Best part? No eggs, no dairy, just pure plant-based deliciousness. Whether you’re celebrating a birthday, hosting a cozy get-together, or just craving something indulgent, this cake is next-level comfort food. Let’s get baking!

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👉 Ingredients

For the Cake Layers

• 2 ½ cups all-purpose flour
• 1 cup brown sugar
• 1 cup granulated sugar
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 cup unsweetened almond milk (or oat milk)
• 1 tbsp apple cider vinegar (helps with rise!)
• ¾ cup melted coconut oil (or vegan butter)
• 2 tsp vanilla extract
• 1 cup vegan chocolate chips
• ½ cup chopped vegan cookie dough pieces (store-bought or homemade)

For the Cookie Dough Frosting

• 1 cup vegan butter, softened
• ½ cup brown sugar
• 3 cups powdered sugar
• 2 tbsp almond milk (or more if needed)
• 1 tsp vanilla extract
• ½ cup mini vegan chocolate chips

For Decoration

• Extra mini cookie dough balls
• Vegan chocolate chips
• A drizzle of vegan chocolate sauce (optional)

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👉 How to Make It

1️⃣ Prep the Cake Layers

• Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
• In a small bowl, mix almond milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan ‘buttermilk.’
• In a large bowl, whisk together flour, sugars, baking soda, baking powder, and salt.
• Add the melted coconut oil, vanilla, and buttermilk mixture, stirring until smooth.
• Gently fold in chocolate chips and cookie dough pieces.
• Divide the batter evenly into the cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
• Let them cool completely before frosting.

2️⃣ Make the Frosting

• In a mixing bowl, beat vegan butter and brown sugar until fluffy.
• Add powdered sugar, vanilla, and almond milk, beating until smooth.
• Fold in mini chocolate chips for that cookie dough crunch.

3️⃣ Assemble the Cake

• Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
• Repeat with the second and third layers, then cover the entire cake with frosting.
• Decorate with cookie dough balls, chocolate chips, and a chocolate drizzle.

4️⃣ Chill & Serve

• Let the cake set in the fridge for 30 minutes before slicing—this helps the frosting firm up!
• Slice, serve, and enjoy every dreamy bite!

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FAQ & Troubleshooting

1. Can I make this cake ahead of time?

Yes! Bake the cake layers up to 2 days in advance and store them wrapped in plastic at room temp. The frosting can be made ahead and stored in the fridge for up to 5 days—just let it soften before spreading.

2. How do I make homemade vegan cookie dough for this?

Super easy! Just mix together:

• 1 cup almond flour
• ¼ cup brown sugar
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ¼ cup vegan chocolate chips
  Roll into tiny balls and freeze for 10 minutes before adding to the cake.

3. What’s the best way to store leftovers?

Keep the cake in an airtight container in the fridge for up to 5 days. Let slices sit at room temp for 10-15 minutes before serving for the best texture.

4. Can I make this gluten-free?

Absolutely! Swap the all-purpose flour for a 1:1 gluten-free flour blend, and you’re good to go.

5. What’s the secret to getting fluffy vegan cakes?

Three things:
✔️ Apple cider vinegar + plant milk (for extra rise)
✔️ Don’t overmix the batter (keeps it light)
✔️ Let it cool completely before frosting (prevents a melty mess!)

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This vegan cookie dough cake is the ultimate treat for any sweet tooth! 🍪✨ It’s rich, fluffy, and packed with chocolatey cookie dough goodness—without any dairy or eggs. Whether you’re a longtime vegan or just love a good dessert, this cake is definitely one to try.

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