Name: Gluten-Free Cookie Dough Cake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups gluten-free flour (Bob’s Red Mill Gluten-Free 1:1 Baking Flour); 3/4 cup brown sugar (packed); 1/2 cup sugar; 2 teaspoons vanilla extract; 1/2 cup unsalted butter (softened); 1 teaspoon baking soda; 1 teaspoon cornstarch; 1/4 teaspoon salt; 1 large egg; 1 egg yolk; 1 1/2 cups chocolate chips; 1/2 cup unsalted butter (1 stick); 2 cups powdered sugar; 3 1/2 tablespoons cocoa powder; 2 tablespoons heavy cream (or milk, if needed for consistency); 1 teaspoon vanilla extract

Ingredients

2 cups gluten-free flour (such as Bob’s Red Mill Gluten-Free 1:1 Baking Flour)

3/4 cup brown sugar (packed)

1/2 cup sugar

2 teaspoons vanilla extract

1/2 cup unsalted butter (softened)

1 teaspoon baking soda

1 teaspoon cornstarch

1/4 teaspoon salt

1 large egg

1 egg yolk

1 1/2 cups chocolate chips

1/2 cup unsalted butter (1 stick, for frosting)

2 cups powdered sugar (for frosting)

2 tablespoons heavy cream (for frosting)

1 teaspoon vanilla extract (for frosting)

3 1/2 tablespoons cocoa powder (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (190°C) and grease a 9-inch round cake pan or similar baking dish.

Step 2: In a bowl, whisk together the gluten-free flour, baking soda, cornstarch, and salt until well combined.

Step 3: In a large mixing bowl, beat the softened butter, brown sugar, and sugar with an electric mixer on medium speed until light and fluffy, about 3 to 5 minutes.

Step 4: Add the egg, egg yolk, and vanilla extract to the butter mixture and continue beating until smooth and combined.

Step 5: Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Fold in the chocolate chips evenly throughout the batter.

Step 6: Spread the cookie batter evenly into the prepared pan. Bake for 20 to 25 minutes or until golden on top and springy to the touch. Let cool completely before frosting.

Step 7: For the chocolate buttercream frosting, beat the 1/2 cup of butter in a stand mixer on medium speed until fluffy, about 5 minutes.

Step 8: Slowly add the powdered sugar, cocoa powder, and vanilla extract on low speed. Once combined, increase the speed and beat for 4 to 5 minutes until light and creamy.

Step 9: If the frosting feels too thick, add heavy cream one teaspoon at a time until it reaches your desired consistency.

Step 10: Spread the frosting evenly over the cooled cookie cake. Slice and serve.

Tips & Variations

For added texture, mix in chopped nuts such as walnuts or pecans along with the chocolate chips.

You can substitute semi-sweet chocolate chips with dark or white chocolate for different flavor profiles.

If you don’t have cornstarch, arrowroot powder makes a good gluten-free alternative.

Make sure the butter for the frosting is softened to room temperature for a smoother, fluffier texture.

Storage

Store the cake covered in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Before serving, allow chilled cake to come to room temperature for best flavor and texture. Leftovers can be frozen for up to 3 months; thaw in the refrigerator overnight and bring to room temperature before serving.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute regular all-purpose flour if gluten is not a concern. The cake texture will be slightly different but still delicious.

Is it safe to eat the cookie dough cake without baking the batter first?

This recipe requires baking the batter fully before adding the frosting. Consuming raw cookie dough can pose health risks due to raw eggs and flour, so it is important to bake the cake before eating.