Introduction

Enjoy the rich flavors of a classic cookie dough cake, made entirely gluten-free. This dessert combines a soft, chewy cookie base with a creamy chocolate buttercream frosting for a treat that’s perfect any time.

Gluten-Free Cookie Dough Cake Recipe - Recipe Image

Ingredients

2 cups gluten-free flour (such as Bob’s Red Mill Gluten-Free 1:1 Baking Flour)
3/4 cup packed brown sugar
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 (for frosting, 1 stick)
2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract (for frosting)
3 1/2 tablespoons cocoa powder

Instructions

Step 1: Preheat your oven to 350°F (190°C). Grease a round baking dish or a 9-inch cake pan to prevent sticking.
Step 2: In a medium bowl, whisk together the gluten-free flour, baking soda, cornstarch, and salt.
Step 3: In a large bowl, beat the softened butter with the brown and white sugars using an electric mixer until the mixture is 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.
Step 5: Gradually add the flour mixture to the wet ingredients and stir gently until just combined. Fold in the chocolate chips.
Step 6: Spread the cookie batter evenly in the prepared pan. Bake for 20 to 25 minutes, or until the cake turns golden and springs back when lightly pressed. Let it cool completely before frosting.
Step 7: For the frosting, beat the 1/2 cup butter in a stand mixer on medium speed until fluffy, about 5 minutes.
Step 8: Slowly add the vanilla extract, powdered sugar, and cocoa powder to the butter on low speed. Once combined, increase the speed and beat for 4 to 5 minutes until creamy and fluffy.
Step 9: If the frosting is too thick, add heavy cream one teaspoon at a time until you reach the desired consistency.
Step 10: Spread the chocolate buttercream evenly over the cooled cookie cake. Slice and serve.

Tips & Variations

For added texture, mix in chopped nuts or white chocolate chips with the chocolate chips.
Ensure your butter is softened to room temperature for easier mixing and a smoother frosting.
If you prefer a dairy-free version, substitute butter and heavy cream with coconut oil and a dairy-free cream alternative.
Use a silicone spatula to spread the frosting evenly without damaging the cake surface.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze the cake, wrapped tightly, for up to 2 months; thaw in the fridge overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

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, maintaining the same quantity.

How can I tell when the cookie cake is done?

The cake is ready when it turns golden brown and springs back lightly when you press the center with a finger.

Gluten-Free Cookie Dough Cake Recipe

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4.5 from 106 reviews

This Gluten-Free Cookie Dough Cake is a delightful twist on traditional cookie dough, baked into a soft, cake-like texture and topped with rich chocolate buttercream frosting. Using gluten-free flour and a blend of classic cookie ingredients, this cake offers a delicious treat suitable for those avoiding gluten while satisfying any sweet tooth craving. The cake is moist and flavorful, studded with chocolate chips, and finished with a smooth, creamy chocolate frosting.

Author: Ella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

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 butter (1 stick)
2 cups powdered sugar
2 tablespoons heavy cream (or milk as needed)
1 teaspoon vanilla extract
3 1/2 tablespoons cocoa powder

Instructions

Preheat and prepare pan: Preheat the oven to 350°F (190°C) and grease a circular baking dish or 9-inch cake pan to prevent sticking.
Mix dry ingredients: In a bowl, stir together the gluten-free flour, baking soda, cornstarch, and salt, ensuring they are evenly combined.
Cream butter and sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, brown sugar, and sugar together until the mixture becomes light and fluffy, about 3 to 5 minutes.
Add eggs and vanilla: Beat in the large egg and egg yolk along with 2 teaspoons vanilla extract until the mixture is smooth and well combined.
Combine dry and wet ingredients: Gradually add the dry flour mixture into the butter and sugar mixture, stirring carefully until just combined to avoid overmixing.
Incorporate chocolate chips: Fold in the 1 1/2 cups chocolate chips evenly into the batter.
Spread batter and bake: Pour and spread the cookie batter evenly into the prepared pan and bake for 20 to 25 minutes, or until the cake is golden and springs back when lightly pressed.
Cool cake: Remove the cake from the oven and allow it to cool completely before applying the frosting.
Prepare frosting base: In a stand mixer, beat 1/2 cup butter on medium speed until fluffy, approximately 5 minutes.
Add sugar and cocoa: Slowly add the powdered sugar, cocoa powder, and vanilla extract on low speed to the butter until fully incorporated.
Beat frosting to fluffy texture: Increase mixer speed and beat for 4 to 5 minutes till the frosting is light, creamy, and fluffy. If the frosting is too thick, add heavy cream or milk a teaspoon at a time until desired consistency is reached.
Frost the cake: Spread the chocolate buttercream evenly over the cooled cookie dough cake, then serve.

Notes

Make sure the butter is softened to room temperature for easier mixing.
Do not overmix the batter once the flour is added to maintain a tender cake texture.
You can add chopped nuts with the chocolate chips if desired for extra crunch.
Adjust the frosting consistency with heavy cream or milk as needed to make spreading easier.
Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: gluten-free cookie dough cake, gluten free dessert, chocolate buttercream frosting, gluten free baking, easy gluten free cake