Print

Gluten-Free Cookie Dough Cake Recipe

Print Recipe

★★★★★

4.7 from 73 reviews

A delicious and easy-to-make Gluten-Free Cookie Dough Cake that combines the best of a classic cookie and a cake. This recipe features a soft and chewy gluten-free cookie base loaded with chocolate chips, topped with a rich and creamy chocolate buttercream frosting. Perfect for special occasions or anytime you want to indulge in a gluten-free treat!

Ingredients

Scale

Cookie Cake

  • 2 cups gluten-free flour (I use Bob Red’s Mill Gluten-Free 1:1 Baking Flour)
  • 3/4 cup brown sugar (packed)
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup unsalted butter (softened)
  • 1 tsp baking soda
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1 large egg + 1 egg yolk
  • 1 1/2 cups chocolate chips

Chocolate Buttercream Frosting

  • 1/2 cup butter (1 stick)
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 3 1/2 tablespoons cocoa powder

Instructions

  1. Preheat oven: Preheat your oven to 350 degrees F (190 degrees C). Grease a circular baking dish or a 9-inch cake pan thoroughly to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, stir together the gluten-free flour, baking soda, cornstarch, and salt until evenly combined.
  3. Cream butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and sugar with an electric mixer until the mixture is light and fluffy, about 3 to 5 minutes.
  4. Add eggs and vanilla: Incorporate the large egg, egg yolk, and vanilla extract into the butter mixture, mixing until smooth and well combined.
  5. Combine wet and dry ingredients: Gradually add the flour mixture into the butter mixture, stirring just until combined. Be careful not to overmix. Fold in the chocolate chips evenly into the batter.
  6. Bake cookie cake: Spread the cookie batter evenly into the prepared pan. Bake in the preheated oven for 20 to 25 minutes, or until the cake is golden and springs back lightly when pressed. Allow the cake to cool completely before frosting.
  7. Prepare buttercream frosting: In a stand mixer, beat the 1/2 cup butter on medium speed until fluffy, about 5 minutes.
  8. Add remaining frosting ingredients: Slowly add the powdered sugar, cocoa powder, and vanilla extract on low speed. Continue to beat until all ingredients are fully combined.
  9. Whip frosting until creamy: Beat the mixture on medium-high speed for an additional 4 to 5 minutes, until the frosting is fluffy and creamy. If the buttercream is too thick, add a teaspoon or two of heavy cream to reach the desired consistency.
  10. Frost the cake: Once the cookie cake is completely cool, spread the chocolate buttercream frosting evenly over the top. Serve and enjoy your gluten-free cookie dough cake!

Notes

  • Make sure the cake is completely cooled before applying the frosting to avoid melting.
  • You can substitute the chocolate chips with any favorite mix-ins such as nuts or white chocolate chips.
  • If you do not have cornstarch, you can use arrowroot powder as a substitute for gluten-free baking.
  • Use unsalted butter to control salt content; salted butter can alter the taste.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Gluten-Free Cookie Dough Cake, gluten-free dessert, chocolate chip cookie cake, chocolate buttercream frosting, easy gluten-free baking

Find it online: https://famdishes.com/gluten-free-cookie-dough-cake-recipe/