Vegan.
Cookie dough is truly a delicious snack. I love the buttery dough mixed with rich chocolate chips, there’s nothing quite like a spoonful of cookie dough!
I’ve been really getting into sheet cakes recently and had the idea to make the ultimate cookie dough cake. This cake is very naughty as its extremely moorish, you won’t just want a slice of this…you’ll want a wege- haha!
A vegan chocolate sponge with hidden chunks of cookie dough, topped with a whipped cookie dough frosting.
What is cookie dough?
Cookie dough is a mix of ingredients that would usually make a batch of cookies but instead, you don’t cook and eat raw.
Can you eat raw cookie dough and is it safe?
The truth is, raw flour can carry bacteria such as E.Coli which can make you very sick! Don’t ever take the chance!
In order to eat cookie dough without baking it, the flour has to be heat treated (check method 1. in both cookie dough and cookie dough frosting below)
* How to heat treat flour? *
- Preheat oven to 180 degrees and line a baking sheet with greaseproof paper.
- Spread flour evenly on a baking tray and bake for around 5-10 minutes or until the flour reaches 160f. You can test the temperature with a thermometer.
- Allow the flour to cool fully before using it.
- Don’t overcook the flour or it may turn brown or burn. You want it just baked to kill off any bacteria.
Preparation: 1 hour
Baking time: approx 30 minutes
Serves: 10-12
Level: Medium
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Ingredients for the cookie dough
-100g of plain flour (see method for instructions)
-50g of dairy-free butter
-25g of dark brown sugar
-15g of caster sugar
-1 tablespoon of dairy-free cream
-1 teaspoon of vanilla extract
-50g of dairy-free chocolate chips
Ingredients for the cake
-240ml of dairy-free milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-240g of caster sugar
-40g of cocoa powder
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60ml of Vegetable oil / coconut oil (melted)
Ingredients for the cookie dough frosting
-50g of plain flour (see method for instructions)
-150g of dairy-free butter
-40g of light brown sugar
-500g of icing sugar
3 tablespoons of dairy-free cream
-100g of dairy-free chocolate chips
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Method (cookie dough)
You must heat treat the flour before use.
1. Preheat oven to 180 degrees c, 350F, gas mark 4 and line a baking sheet with greaseproof paper.
2. Spread flour evenly on a baking tray and bake for around 5-10 minutes or until the flour reaches 160f (you can test the temperature with a thermometer).
The flour should be slightly golden in colour. Allow the flour to cool fully before using it.
3. Melt the dairy-free butter and place into a large mixing bowl along with the brown sugar, caster sugar then cream together.
4. Add in the dairy-free cream and vanilla extract then cream together.
5. Gently fold in the flour until combined.
6. Fold in the chocolate chips.
Set aside.
Method (Cake)
1. Preheat your oven to 180 degrees c, 350F, gas mark 4 and line a 9-inch square cake tin with grease-proof paper.
2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
3. In a large mixing bowl, sift the flour, sugar, cocoa powder, baking powder and bicarbonate of soda.
Mix well to combine.
4. Add the oil into the ‘buttermilk’ and whisk to combine.
5. Add the wet ingredients into the dry ingredients and mix.
6. Pour the batter into the lined cake tin.
Make sure to tap the tin on the worktop to remove any air bubbles.
7. Press chunks of cookie dough into the batter.
8. Place the cake into the center of the preheated oven and bake for around 28-30 minutes.
You will know it is done when you put a knife or skewer in and it comes out clean and it’s springy to the touch.
9. Place the cake on a cooling rack and allow to cool fully.
Once cool, pop it into a sealed container to keep fresh before frosting.
Method (cookie dough frosting)
You must heat treat the flour before use.
1. Preheat oven to 180 degrees c, 350F, gas mark 4 and line a baking sheet with greaseproof paper.
2. Spread flour evenly on a baking tray and bake for around 5-10 minutes or until the flour reaches 160f (you can test the temperature with a thermometer).
The flour should be slightly golden in colour. Allow the flour to cool fully before using it.
3. In a large mixing bowl, add in the dairy-free butter and light brown sugar. Cream together until creamy.
You can use a stand mixer with a balloon whisk attachment or a hand whisk.
4. Gradually add in the heat-treated plain flour and icing sugar.
5. Add in the dairy-free cream.
6. Fold in the chocolate chips.
At this stage, it should resemble a thick buttercream frosting. If it’s too soft, add in more icing sugar, if it’s too thick, add more cream a tablespoon at a time until its the right consistency.
7. Spread the frosting over the top of the cake, using a spatula or spoon to create a swirly effect.
Serve fresh or store in a sealed container in the fridge.
Best eaten within a few days!
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