I just made a Vegan Cookie Dough cake that tastes scandalously like straight-up cookie dough stuffed into a birthday cake and I’m not helping anyone else finish it.

Jump to Recipe

I can’t stop talking about this Vegan Cookie Dough Cake because I’m obsessed with how it smashes two desserts into one. I love biting into a slice and finding chunks of mini vegan chocolate chips in tender cake, then that pillowy frosting and a whole ring of raw cookie dough on top.

It’s loud, stupidly indulgent, and exactly the kind of Vegan Birthday Cake I bring when I want everyone to shut up and eat. But it’s not fussy, just bold and childish and totally unapologetic.

I crave it late at night. Yes, I’m that person and I don’t apologize.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour (cake) — the soft base that makes it fluffy.
(Oops, no em dash!)
Granulated sugar — sweetens and helps the crumb brown, it’s classic.
Baking powder — lifts the cake, gives lightness and little spring.
Baking soda — reacts with vinegar, makes the crumb tender.
Fine salt — balances sweetness, makes flavors pop, basically essential.
Unsweetened non-dairy milk — moistens batter and keeps it vegan-friendly.
Neutral oil — adds moistness without extra flavor, you won’t taste it.
Apple cider vinegar — tang wakes the cake, it reacts for lift.
Vanilla extract (cake) — warm background flavor, subtle and comforting.
Vegan butter (cookie dough) — creamy, makes the dough rich and scoopable.
Light brown sugar (cookie dough) — gives chew and caramel notes, yum.
Non-dairy milk (cookie dough) — loosens dough, keeps it silky not dry.
Vanilla extract (cookie dough) — a little warmth, basically cookie-like magic.
Heat-treated flour — makes raw cookie dough safe to eat, smart move.
Fine salt (cookie dough) — tiny pop that wakes the chocolate.
Mini vegan chocolate chips — melty pockets of joy in every bite.
Vegan butter (frosting) — gives frosting that luscious, spreadable texture.
Powdered sugar — sweet structure for frosting, makes it pipeable.
Non-dairy milk (frosting) — thins the frosting to perfect spreadability.
Vanilla extract (frosting) — ties frosting flavors together, simple and cozy.
Extra chocolate chips — fun topping, adds texture and visual oomph.
Flaky sea salt — optional sprinkle that makes sweet taste brighter.

Ingredient Quantities

2 1/2 cups all purpose flour (for cake)

1 1/2 cups granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1 cup unsweetened non dairy milk (almond or oat)

1/3 cup neutral oil (canola, vegetable, or melted coconut)

1 tbsp apple cider vinegar

2 tsp vanilla extract

1/2 cup vegan butter, softened (for cookie dough)

3/4 cup packed light brown sugar (for cookie dough)

2 tbsp non dairy milk (for cookie dough)

1 tsp vanilla extract (for cookie dough)

1 1/4 cups all purpose flour, heat treated (for cookie dough)

1/4 tsp fine salt (for cookie dough)

1 cup mini vegan chocolate chips, plus extra for topping

1 cup vegan butter, softened (for frosting)

3 to 4 cups powdered sugar, sifted (for frosting)

2 to 3 tbsp non dairy milk (for frosting)

1 tsp vanilla extract (for frosting)

Optional pinch of flaky sea salt for sprinkling

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350F and grease two 8 or 9 inch round cake pans, line bottoms with parchment and lightly flour the sides so the cake releases easy.

2. Whisk together 2 1/2 cups all purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt in a big bowl.

3. In a separate bowl combine 1 cup unsweetened non dairy milk, 1/3 cup neutral oil, 1 tbsp apple cider vinegar and 2 tsp vanilla extract. Pour wet into dry and stir until just combined; dont overmix or the cake gets tough.

4. Divide batter between prepared pans and bake 25 to 30 minutes, or until a toothpick comes out clean. Let cool in pans 10 minutes then transfer to a rack to cool completely before assembling.

5. While cake bakes make the edible cookie dough: cream 1/2 cup vegan butter with 3/4 cup packed light brown sugar until fluffy, then add 2 tbsp non dairy milk and 1 tsp vanilla extract and beat again.

6. Stir in 1 1/4 cups heat treated all purpose flour and 1/4 tsp fine salt until combined, then fold in 1 cup mini vegan chocolate chips. Taste and add a pinch more salt if it needs brightness. Chill if it seems too soft.

7. Make the frosting: beat 1 cup vegan butter until smooth, then gradually add 3 cups sifted powdered sugar with 2 to 3 tbsp non dairy milk and 1 tsp vanilla extract until you get a spreadable but still firm frosting. Add 4th cup powdered sugar if you want stiffer frosting.

8. Level the cooled cake layers if needed. Place one layer on your cake stand or plate, spread a thin layer of frosting, then dollop and gently press about half the cookie dough over the frosting in an even layer. Save extra cookie dough for the top.

9. Top with the second cake layer, crumb coat with a thin layer of frosting and chill 10 minutes to set. Finish frosting the cake smoothly, then press remaining cookie dough in the center or pipe dollops around the top. Sprinkle extra mini chips on top.

10. Chill the cake 20 to 30 minutes so it firms up before slicing. Serve at cool room temp. Optional: sprinkle flaky sea salt over the cookie dough for contrast. Leftovers keep covered in fridge up to 4 days.

Equipment Needed

1. Oven (preheated to 350F)
2. Two 8 or 9 inch round cake pans, plus parchment paper to line them
3. Large mixing bowls (one for dry, one for wet)
4. Measuring cups and spoons
5. Whisk and silicone spatula (or wooden spoon)
6. Electric hand mixer or stand mixer for creaming and frosting
7. Sifter or fine mesh sieve for powdered sugar and flour
8. Cooling rack and cake plate or turntable for assembling
9. Offset spatula or bench scraper for frosting and smoothing

FAQ

Q: Do I really need to heat treat the flour for the cookie dough?

A: Yes, you should. Raw flour can contain bacteria, so spread the 1 1/4 cups on a baking sheet and bake at 350°F (175°C) for about 5 to 7 minutes, stirring once, until it's slightly toasted but not browned. Let it cool before using. It’s quick and makes the dough safe to eat.

Q: Can I swap the non dairy milk or oil for something else?

A: Totally. Use almond, oat, or soy milk. For oil you can use canola, vegetable, or melted coconut. If you use coconut oil expect a faint coconut note and a slightly firmer crumb if it cools.

Q: How do I keep the cake from being dry?

A: Don't overbake the cake layers. Start checking 5 minutes before the recipe time. The toothpick should come out with a few moist crumbs. Also measuring flour correctly matters: spoon it into the cup and level it, don’t pack it down.

Q: Can I make this ahead or freeze it?

A: Yes. Cake layers freeze wrapped well for up to 3 months. Cookie dough and frosting also freeze. Thaw in the fridge overnight, bring to room temp before assembling. If you frost a frozen cake, let it sit so crumbs don’t mix into the frosting.

Q: The cookie dough is too soft, what do I do?

A: Chill it. Pop the dough in the fridge 20 to 30 minutes and it will firm up. If it's still soft, add a tablespoon more heat treated flour at a time until it holds shape but isn't dry.

Q: Any tips for decorating and making it look pro?

A: Chill the frosted cake for 15 minutes before adding extra chips on top so they sit nicely. Use a warm offset spatula to smooth the frosting for clean edges. Sprinkle a tiny pinch of flaky sea salt right before serving for a tasty contrast.

Vegan Cookie Dough Cake Recipe Substitutions and Variations

All purpose flour (for cake): use a 1:1 gluten free flour blend (measure same), whole wheat pastry flour (slightly denser, works fine), or cake flour (use 2 tbsp less per cup) — gives lighter crumb
Granulated sugar: swap with light brown sugar (same amount), coconut sugar (same amount but deeper flavor), or 3/4 cup maple syrup/agave + reduce cake milk by about 1/4 cup (batter will be wetter so mix gently)
Unsweetened non dairy milk: use soy milk, cashew milk, or regular dairy milk if not strict vegan; or water + 1 tbsp neutral oil per cup in a pinch
Neutral oil (canola/veg): replace with melted coconut oil, melted vegan butter, or 3/4 cup unsweet applesauce for a lower-fat option (cake will be more tender)

Pro Tips

1) Heat-treat the flour for the cookie dough ahead of time and let it cool completely before mixing; it stops any raw-flour taste and keeps the dough safe. If the dough still feels too soft, chill it 20 to 30 minutes before you press it onto the cake so it doesn’t slump.

2) Don’t overmix the cake batter. Stir until just combined or you’ll get a dense, chewy cake. A few little lumps are fine. Also, split the batter evenly by weight, not eyeballing, so the layers bake the same amount and stack nicely.

3) For a smoother, less sweet frosting, start with 2 tablespoons non dairy milk and add more a teaspoon at a time until it spreads but still holds its shape. If you need the frosting stiffer for piping, add that 4th cup of powdered sugar, then chill briefly so it doesn’t smear when you assemble.

4) Warm up the mini chips a bit before pressing them on top so they stick better, and sprinkle flaky sea salt last minute right before serving for the best contrast. If you plan to transport the cake, keep a thin band of frosting around the top edge to contain the cookie dough layer so it won’t slide.

Vegan Cookie Dough Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I just made a Vegan Cookie Dough cake that tastes scandalously like straight-up cookie dough stuffed into a birthday cake and I'm not helping anyone else finish it.

Servings

servings

Calories

769

kcal

Equipment: 1. Oven (preheated to 350F)
2. Two 8 or 9 inch round cake pans, plus parchment paper to line them
3. Large mixing bowls (one for dry, one for wet)
4. Measuring cups and spoons
5. Whisk and silicone spatula (or wooden spoon)
6. Electric hand mixer or stand mixer for creaming and frosting
7. Sifter or fine mesh sieve for powdered sugar and flour
8. Cooling rack and cake plate or turntable for assembling
9. Offset spatula or bench scraper for frosting and smoothing

Ingredients

2 1/2 cups all purpose flour (for cake)
1 1/2 cups granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 cup unsweetened non dairy milk (almond or oat)
1/3 cup neutral oil (canola, vegetable, or melted coconut)
1 tbsp apple cider vinegar
2 tsp vanilla extract
1/2 cup vegan butter, softened (for cookie dough)
3/4 cup packed light brown sugar (for cookie dough)
2 tbsp non dairy milk (for cookie dough)
1 tsp vanilla extract (for cookie dough)
1 1/4 cups all purpose flour, heat treated (for cookie dough)
1/4 tsp fine salt (for cookie dough)
1 cup mini vegan chocolate chips, plus extra for topping
1 cup vegan butter, softened (for frosting)
3 to 4 cups powdered sugar, sifted (for frosting)
2 to 3 tbsp non dairy milk (for frosting)
1 tsp vanilla extract (for frosting)
Optional pinch of flaky sea salt for sprinkling

Directions

Preheat oven to 350F and grease two 8 or 9 inch round cake pans, line bottoms with parchment and lightly flour the sides so the cake releases easy.
Whisk together 2 1/2 cups all purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt in a big bowl.
In a separate bowl combine 1 cup unsweetened non dairy milk, 1/3 cup neutral oil, 1 tbsp apple cider vinegar and 2 tsp vanilla extract. Pour wet into dry and stir until just combined; dont overmix or the cake gets tough.
Divide batter between prepared pans and bake 25 to 30 minutes, or until a toothpick comes out clean. Let cool in pans 10 minutes then transfer to a rack to cool completely before assembling.
While cake bakes make the edible cookie dough: cream 1/2 cup vegan butter with 3/4 cup packed light brown sugar until fluffy, then add 2 tbsp non dairy milk and 1 tsp vanilla extract and beat again.
Stir in 1 1/4 cups heat treated all purpose flour and 1/4 tsp fine salt until combined, then fold in 1 cup mini vegan chocolate chips. Taste and add a pinch more salt if it needs brightness. Chill if it seems too soft.
Make the frosting: beat 1 cup vegan butter until smooth, then gradually add 3 cups sifted powdered sugar with 2 to 3 tbsp non dairy milk and 1 tsp vanilla extract until you get a spreadable but still firm frosting. Add 4th cup powdered sugar if you want stiffer frosting.
Level the cooled cake layers if needed. Place one layer on your cake stand or plate, spread a thin layer of frosting, then dollop and gently press about half the cookie dough over the frosting in an even layer. Save extra cookie dough for the top.
Top with the second cake layer, crumb coat with a thin layer of frosting and chill 10 minutes to set. Finish frosting the cake smoothly, then press remaining cookie dough in the center or pipe dollops around the top. Sprinkle extra mini chips on top.
Chill the cake 20 to 30 minutes so it firms up before slicing. Serve at cool room temp. Optional: sprinkle flaky sea salt over the cookie dough for contrast. Leftovers keep covered in fridge up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.