This post is sponsored by my wonderful friends at Bob’s Red Mill! We’re using their Gluten Free 1 to 1 Baking Flour, their Gluten Free Vegan Egg Replacer, and their Almond Flour for this Vegan Chocolate Peanut Butter Cookie Dough Cake.
I know. We just had a weekend full of chocolate, candy, and dessert, yet I’m giving you this big, beautiful monstrosity of chocolate and peanut butter love.
We’ve already established that chocolate and peanut butter is the very best food combo in the world. In cookies. In blondies. In tarts. In bars. On popcorn. All so good.
But I think this might just take the cake.
Pun totally intended.
Vegan Chocolate Peanut Butter Cookie Dough Cake. Let that name just sink in a bit. A peanut butter cookie cake drenched in chocolate ganache and topped with vegan chocolate chunk cookie dough.
Can I get a heck-to-the-yes?!
I have absolutely totally been bitten by the baking bug recently, and this cake was my attempt at satisfying that. It worked, unsurprisingly. Each of the three (!!) layers here are absolutely, positively delicious on their own. So when they all come together – woah. baby.
First layer: CAKE. The recipe you see here was adapted from this recipe. The original recipe calls for AP flour, eggs, butter, and a bunch of other not-so Fooduzzi ingredients. That being said, I knew it would be delicious as written, but I hoped I could make it both gluten free and vegan, all while keeping its perfectly delicious flavor. And by golly, it worked! All with some help from Bob’s Red Mill.
We’re using their Gluten Free 1 to 1 Baking Flour and their Gluten Free Vegan Egg Replacer in this peanut butter cookie cake today! We’ve used these ingredients in tandem before, remember? These two ingredients help this cake have the moistest (sorry sorry sorry, I know) texture ever, and it’s perfectly chewy like the best peanut butter cookie of your life. The thing is, you need to chill this cake for optimum cake texture. It’s almost too moist without first chilling it. But when you do chill it, M A G I C. It almost tastes like an oat-less no-bake cookie!
Second layer: GANACHE. Is there anything better than chocolate ganache? I think not. It’s basically just a melty puddle of chocolate that we spread evenly across the top of the cake. You can make it by combining chopped chocolate and peanut butter (and some coconut oil if it’s not spreadable enough). Nothing better (or easier!) than that.
Third layer: COOKIE DOUGH. Ye who are obsessed with cookie dough, this is for y-o-u. It’s pretty much the same recipe as my Vegan Cookie Dough Bars, so you know it’s going to be good. I love using Bob’s Red Mill Almond Flour in my cookie dough recipes – that rich nutty flavor is everything -, but feel free to use more Gluten Free 1 to 1 Baking Flour if desired!
Also, this layer is optional…but not really. You get me? You don’t have to top your cake with a heaping pile of vegan cookie dough, but I mean…why not?
This recipe might look complicated, but it really isn’t! I promise. A lot of the ingredients are repeated in each layer. Plus, the three layers come together so quickly – you’re going to be doing a happy dance and shoveling this cake into your mouth simultaneously in no time.
Vegan Chocolate Peanut Butter Cookie Dough Cake
|Prep:||Cook:||Yield: serves 8-12 people||Total:|
A rich and dense gluten free and vegan peanut butter cake topped with a creamy chocolate ganache and cookie dough!
- For the cake:
- 2 Tbsp. Bob's Red Mill Gluten Free Vegan Egg Replacer
- 1/2 tsp. apple cider vinegar
- scant 1/4 cup almond milk
- 1/2 cup room temperature coconut oil*
- 3/4 cup raw sugar or coconut sugar
- 2/3 cup peanut butter
- splash vanilla extract
- 1 and 1/4 cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 1 tsp. baking powder
- For the cookie dough**:
- 1 and 1/4 cup Bob's Red Mill Almond Flour
- 5 Tbsp. coconut flour
- 1/2 cup + 2 Tbsp. maple syrup
- 2 and 1/2 Tbsp. coconut oil, melted
- 5 Tbsp. peanut butter
- vanilla extract
- 1/2 cup vegan dark chocolate chips or chopped vegan dark chocolate
- For the chocolate ganache:
- 3.5 oz. vegan dark chocolate, roughly chopped
- 1 Tbsp. peanut butter
- a few tsp. coconut oil (if needed to thin)
- For the cake: Preheat your oven to 350 degrees F. Line a 9-inch round baking pan with parchment paper.
- Whisk your vegan egg replacer with 4 Tbsp. water until all lumps are removed. Set aside.
- Add a 1/2 tsp. apple cider vinegar to a 1/4 cup measure. Fill the measuring cup up with almond milk. Set aside. This is your homemade vegan buttermilk.
- Add coconut oil and sugar to the bowl of your stand mixer and beat until creamy, about 2 minutes, scraping down the sides of the bowl. Add your vegan egg replacer mixture, and beat until combined. Scrape down the sides again.
- Add peanut butter and beat well until combined, another 2 minutes. Add vanilla and mix until combined.
- Remove the bowl from your stand mixer, and mix your flour and baking powder in by hand. Add your "buttermilk," and mix. The dough will resemble a wet cookie dough.
- Scoop your dough into your prepared baking pan and bake for 27-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow your cake to cool completely on a cooling rack, removing the cake once it's at room temperature - it's delicate so be careful. (I highly suggest popping it in your fridge after you take it out of the pan - I love it cold, and it's way less delicate this way!)
- For the cookie dough: While the cake is cooling, make the cookie dough. Mix almond flour, coconut flour, and salt in a large mixing bowl.
- Mix maple syrup, melted coconut oil, peanut butter, and vanilla in a medium bowl.
- Pour your wet ingredients into your dry ingredients, and mix to combine. Add your chocolate chips, and mix.
- Pop the cookie dough mixture in the fridge to cool.
- For the ganache: Melt your chocolate in a microwave-safe bowl in 30 second intervals, mixing between each. Add peanut butter and mix. The mixture should be thick yet pourable. If it's not, add some coconut oil to thin it out.
- Assemble your cake: Place your cake on a plate. Top with ganache, spreading it to the edges. Crumble the cookie dough in your hands, and pile it on top. Slice and serve immediately, or store in the fridge. It's seriously so good straight from the fridge.
*Your coconut oil shouldn't be melted. It should be soft!
**You might have leftover cookie dough. If you do, make some truffles with it! Just roll the leftover dough into balls and place in the fridge to set. Yum yum. Also, the cookie dough is optional. It's really good, but it is an extra step that's totally not necessary.
A special thanks goes to Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons, and find stores near you at BobsRedMill.com!
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Ashley @ The Naked Food Life says
Cookie cakes are everything I ever wanted from dessert, especially when they involve 1) Nut Butter 2) Dark Chocolate and 3) COOKIE DOUGH!!! Need this in my life reeeaaallll soon!
Alexa [fooduzzi.com] says
Haha! My thoughts exactly, Ashley!
Oh wow this looks good! I haven’t hopped on here in a little while so I haven’t seen the new blog design…it looks amazing! So slick. I love it.
Alexa [fooduzzi.com] says
Thank you so much, Megan!! That means a lot <3 You are the best.
Liz @ pumpkin & peanut butter says
GIRL. You’re killing me with these peanut butter chocolate recipes! Can’t wait to try this!
Alexa [fooduzzi.com] says
:) Thanks, Liz! Come to Pittsburgh so we can watch Gilmore Girls and eat this cake!
Monica @ One-way to Health says
This looks delicious! I just came across your blog and I love all your recipes and beautiful photos! Keep up the good work, I will be looking forward to more! :) Monica x
Alexa [fooduzzi.com] says
Thank you so much, Monica! And thank you for your sweet words about my blog <3