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Gluten-Free Cookie Dough Cake Recipe

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★★★★★

4.6 from 74 reviews

This Gluten-Free Cookie Dough Cake is a delightful twist on classic cookies, combining the chewy goodness of cookie dough with the moistness of a cake. Made with gluten-free flour and studded with rich chocolate chips, it’s topped with a creamy chocolate buttercream frosting, perfect for those seeking a delicious gluten-free dessert option.

Ingredients

Scale

Cookie Cake

  • 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

Chocolate Buttercream Frosting

  • 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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (190°C) and grease a 9-inch circle baking dish or cake pan to prevent sticking.
  2. Combine Dry Ingredients: In a bowl, mix together the gluten-free flour, baking soda, cornstarch, and salt to evenly distribute the leavening agents and cornstarch within the flour.
  3. Mix Butter and Sugars: In a large mixing bowl, beat softened unsalted butter with brown sugar and sugar using an electric mixer on medium-high speed until the mixture is light and fluffy, about 3 to 5 minutes, to incorporate air for a tender texture.
  4. Add Eggs and Vanilla: Add the large egg, egg yolk, and vanilla extract into the butter and sugar mixture, beating until smooth and well combined.
  5. Combine Wet and Dry: Gradually add the dry flour mixture to the wet mixture, stirring gently until just combined to avoid overmixing, which ensures a tender cake.
  6. Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter for burst of chocolate in every bite.
  7. Bake the Cookie Cake: Spread the batter evenly into the prepared pan. Bake for 20 to 25 minutes until the top is golden brown and the cake springs back slightly when lightly pressed. Remove from oven and let cool completely before frosting.
  8. Prepare Chocolate Buttercream Frosting: In a stand mixer, beat the butter on medium speed until fluffy, about 5 minutes to create a light and airy base for the frosting.
  9. Add Dry Ingredients and Vanilla: Slowly add the powdered sugar, cocoa powder, and vanilla extract on low speed to minimize powder clouds, then beat to combine fully.
  10. Beat Until Fluffy: Increase the mixer speed and beat the frosting for 4–5 minutes until it becomes creamy and fluffy. If the frosting is too thick, add heavy cream or milk, a teaspoon at a time, until you reach the desired spreading consistency.
  11. Frost the Cake: Once the cookie cake has cooled, spread the chocolate buttercream evenly over the top, and serve immediately or store until ready to enjoy.

Notes

  • Use a gluten-free 1:1 baking flour blend for best results to ensure the cake has the right texture.
  • Do not overmix the batter once the flour is added to avoid tough cake texture.
  • Let the cake cool completely before frosting to prevent the buttercream from melting.
  • If you prefer a dairy-free option, substitute butter with a vegan butter alternative and use a suitable milk in the frosting.
  • This cake is best served within 2-3 days and can be stored covered at room temperature or refrigerated.

Keywords: gluten-free cookie cake, chocolate chip cake, chocolate buttercream, gluten-free dessert, easy gluten-free recipes

Find it online: https://kitchenbyclara.com/gluten-free-cookie-dough-cake-recipe/