Vegan Brownie Cookie Dough Cake
Vegan Brownie Cookie Dough Cake
This Vegan Brownie Cookie Dough Cake is the BEST THING YOU'LL EVER TASTE! Not only is it completely moist + fluffy, but it includes an airy chocolate brownie cake layered which sits in between a delicious cookie dough frosting filled with chocolate chips. Everything about this cake is so rich and decadent in flavor! The perfect balance between soft + crunchy. This cake is a must for anyone that has a sweet tooth. Seriously good on all counts! Entirely dairy-free + vegan.
Vegan Brownie Cookie Dough Cake. Seriously, what is there more to say about this one? I honestly never fell in deeper love with a chocolate cake, BUT THIS ONE-----definitely EVERYTHING + more.
Besides, it is #ChocolateWeek on Orchids + Sweet Tea, so I had to share this amazing sheet cake with you guys!
‘Chocolate Makes Everything Better + More Worth It’ is the Theme.
To recap for this week so far, I recently made this Easy Vegan Chocolate Bread which is a rich + decadent sweet indulge for any season. It’s perfectly sweet and moist, a balance between soft and crunchy, and 100% delicious with the perfect amounts of the Superfood of all Superfoods—-Cacao Nibs + Cacao Powder. It takes less than 10 minutes to whip together and comes completely dairy-free + Vegan. Gluten-free option.
These Jumbo-sized Easy Vegan Double Chocolate Muffins are the perfect grab-n-go breakfast or snack full of superfood cacao goodness. Packed with rich + decadent chocolate flavor and a nice crunch from organic cacao nibs, these muffins are the perfect naturally sweetened indulge. Literally made in under 30 minutes and completely dairy-free + vegan.
When it comes to this cake in particular, I must tilt my hat off to my dearest friend, Britt from The Banana Diaries. This beautiful rendition of a Brownie Cake + Cookie Dough was totally her idea that we both brainstormed and then decided to collaborate on this together, which was so fun!
If you've been an avid follower of Orchids + Sweet Tea, then you're aware of my love for vegan cakes. Unlike my Vegan Chocolate Cake + Chocolate Buttercream, which is made mostly with cacao flavor, this brownie cake includes delicious cacao flavor as well as espresso flavor----a killer combo!
OK, so back to the best part of this entire cake----the cookie dough filling. It's SO GOOD and definitely tastes a lot like actual cookie tough (the texture is on point too), except that it's totally safe to eat!
For the cookie dough part of this cake, you can find the recipe at The Banana Diaries along with an awesome video on how it's all made! If you aren't aware of The Banana Diaries, it's an amazing blog with tons of delicious Vegan Desserts and Britt has a cookbook that is coming out in November. I so recommend checking both her blog + cookbook out!
Chocolate Cake + Cookie Dough Gives All the Fall Feels....
As I've mentioned, both Britt and I decided on this beautiful cake combo and I must say that it's a MUST TRY! Plus, this cake is super easy to whip together, comes loaded with decadent chocolate flavor, is entirely vegan + dairy-free, and can even be turned into a sheet cake or cupcakes if you're into it.
SO, WHAT’S MY SECRET TO THIS SOFT, MOIST CAKE?
The hot water + espresso mixture and addition of dairy-free yogurt + applesauce. This combo of ingredients definitely creates a beautiful soft, fluffy, + moist bite of chocolate cake.
WHAT YOU’LL LOVE MOST ABOUT THIS CAKE?
It’s super fluffy and moist.
Loaded with decadent chocolate flavors.
Delicious and comforting in every bite.
Melt in your mouth goodness!
Can be made as a traditional 2-layer cake, sheet cake, or cupcakes. Your choice!
That Vegan Chocolate Buttercream Frosting is EVERYTHING.
Absolutely scrumptious.
COMMON Q + A’S ABOUT THIS CAKE.
HOW LONG WILL THIS CAKE LAST FOR?
When tightly wrapped + refrigerated, this cake can be stored for up to 5 days.
WHY ARE THE INGREDIENTS AT ROOM TEMPERATURE?
When it comes to ingredients, especially in baking, it’s always best to have cold ingredients at room temperature to ensure that the mixing process is more seamless and even. Please note that microwaving your butter last minute if you forget to leave it out at room temperature isn’t recommended. Microwaving often changes the consistency of the butter which doesn’t create a nice ‘creaminess’ when mixed.
CAN THIS CAKE BE MADE AHEAD OR FROZEN FOR LONGER?
Absolutely! You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The cookie dough frosting (filling) and buttercream can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
To store frozen (frosted or unfrosted), simply tightly wrap and cover cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
CAN THIS CAKE BE MADE INTO A 2-LAYER OR CUPCAKES?
Absolutely! You can always divide the batter into two 8-inch cake pans for a nice double layer cake or into cupcake pans. The bake time will be a little less, therefore, keeping your eyes on them is super important. Also, with the cupcakes, you can use the cookie dough frosting as a filling inside the cupcakes and top with the chocolate buttercream to get the same 'experience'. Once cupcakes are baked, simply create a hole in the centers, fill them with the cookie dough and frost them per usual.
Need Other Vegan Cake Ideas? These are My Faves!
This Vegan Vanilla Dinosaur Birthday Cake is super moist and fluffy and comes loaded with a kid-favorite theme—dinosaurs! Whether you choose to make this cake simple without the colorful components or just as theatrical, this recipe is a definite crowd-pleasing cake for any occasion, especially for Birthdays.
This Vegan Peanut Butter Chocolate Chip Sheet Cake is the ULTIMATE cake for any occasion. Not only is it completely moist + fluffy, but it’s based with an airy chocolate chip cake that comes topped with a velvety peanut butter buttercream, rich and decadent in flavor!
This Vegan Funfetti Cake + Vanilla Buttercream is a healthier option to your classic childhood favorite—funfetti!. Not only is it completely moist + fluffy, but it’s also loaded with sweet little rainbow sprinkles that when paired with this airy vegan vanilla buttercream, they all work amazingly together.
Hands down, this Vegan Banana Cake + Cinnamon Browned Butter Buttercream is the best you’ll ever have! Not only is it completely moist + fluffy, but it’s rich in flavor and comes loaded with banana + nut flavors + warm spices, that when paired with this airy vegan browned butter-cinnamon infused buttercream, it’s absolutely irresistible.
Vegan Brownie Cookie Dough Cake
Ingredients
CAKE:
- 3 cups all purpose flour, sifted (See Notes!)
- 1 cup cacao powder
- 1 ½ cups coconut sugar (See Notes!)
- 2 tsps baking powder
- 1 teaspoon baking soda
- 1 cup dairy-free 'Buttermilk' (Plant-based milk + 2 tsps lemon juice, room temp.)
- ¾ cup unsweetened applesauce, room temp.
- ½ cup dairy free yogurt, room temp.
- ½ cup melted vegan chocolate
- 1 cup boiling water (Right after boiling!)
- 2 tsps dissolvable espresso powder (I use the Delallo brand)
VEGAN COOKIE DOUGH FROSTING:
- For Recipe, Visit The Banana Diaries (See Notes!)
VEGAN CHOCOLATE BUTTERCREAM FROSTING:
- For Recipe, Visit The Banana Diaries (See Notes!)
Instructions
TO MAKE THE CAKE:
- Preheat the oven to 350F and grease three 8″ cake pans with oil and lightly flour. Alternatively, you can also insert a parchment paper slip at the bottom of the cake pan. See note for alternate cake sizes.
- In a large bowl, whisk together the flour, cacao powder, coconut sugar, baking powder, and baking soda.
- Add in the dairy free milk mixture, applesauce, melted chocolate, and dairy free yogurt, and mix until just combined. It won’t fully combine here, but just until the wet ingredients are incorporated.
- Add in the boiling espresso water and gently mix again until it becomes more like a traditional cake batter.
- Divide the batter evenly into each of the cake pans, and bake for 30-33 minutes, or until the toothpick comes out clean.
- Remove from the oven and let rest in the pan for 10 minutes while the pans cool. Then remove the cakes from the pans and place them onto a cooling rack to fully cool before frosting.
- When ready to frost, prepare the vegan chocolate buttercream and vegan cookie dough buttercream.
FOR THE VEGAN CHOCOLATE BUTTERCREAM FROSTING:
- For Recipe, Visit The Banana Diaries (See Notes).
- Serve and enjoy!
Tips & Tricks
- VEGAN COOKIE DOUGH FROSTING + BUTTERCREAM: To see the recipe for this, visit The Banana Diaries' recipe.
- STORAGE: Keep cake tightly wrapped using plastic wrap and refrigerated for up to 5 days. To store frozen (frosted or unfrosted), simply tightly wrap and cover cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
- CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
- PLANT-BASED BUTTERMILK: Add 1 cup of Almond milk (or your fave plant-based milk) + 1 tablespoon lemon juice (or ACV) and let sit for 10 minutes, until it slightly thickens.
- FLOUR: If you don’t have cake flour, you can always just use all-purpose flour entirely instead.
- SUGAR: You can always substitute coconut sugar with pure cane sugar, if desired.
Nutrition
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