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Vegan Chocolate Peanut Butter Cookie Dough Cake

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A rich and dense gluten free and vegan peanut butter cake topped with a creamy chocolate ganache and cookie dough!

Ingredients

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

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

GANACHE:

  • 3.5 oz. vegan dark chocolate, roughly chopped
  • 1 Tbsp. peanut butter
  • a few tsp. coconut oil (if needed to thin)

Instructions

  1. For the cake: Preheat your oven to 350 degrees F. Line a 9-inch round baking pan with parchment paper.
  2. Whisk your vegan egg replacer with 4 Tbsp. water until all lumps are removed. Set aside.
  3. 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.
  4. 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.
  5. Add peanut butter and beat well until combined, another 2 minutes. Add vanilla and mix until combined.
  6. 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.
  7. 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.
  8. 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!)
  9. 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.
  10. Mix maple syrup, melted coconut oil, peanut butter, and vanilla in a medium bowl.
  11. Pour your wet ingredients into your dry ingredients, and mix to combine. Add your chocolate chips, and mix.
  12. Pop the cookie dough mixture in the fridge to cool.
  13. 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.
  14. 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.

Notes

*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.

Find it online: https://www.fooduzzi.com/2017/04/vegan-chocolate-peanut-butter-cookie-dough-cake/

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