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Slice being removed from a Vegan Brownie Cookie Dough Cake.
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5 from 1 vote

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. Seriously good on all counts! Entirely dairy-free + vegan.
Prep Time20 minutes
Cook Time33 minutes
Total Time53 minutes
Course: Dessert
Keyword: baked, brownie, brownies, cake, chocolate, chocolate chip, classic, cookie dough, dairy-free, dessert, easy, fall recipe, fluffy, healthy, holidays, homemade, indulge, plant-based, recipe, soft, sweet, sweets, thanksgiving, traditional, vegan
Servings: 16 servings
Calories: 220kcal
Author: Shanika

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!

Notes

  • 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

Calories: 220kcal | Carbohydrates: 46g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 141mg | Potassium: 145mg | Fiber: 3g | Sugar: 24g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg