Description
This vegan brownie cookie dough cake is the ultimate indulgence!! It’s a brownie chocolate cake layered with vegan cookie dough frosting, and topped with bite-sized cookie dough bites!
Ingredients
Vegan Cookie Dough Frosting:
- 1 cup vegan butter, softened to room temperature
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1 cup flour, toasted and cooled
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¾ cup coconut sugar
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3 cups powdered sugar
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1 tsp vanilla extract
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2-3 tbsp dairy free milk
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¾ cup vegan-friendly chocolate chips
Vegan Chocolate Buttercream:
- 1 cup vegan butter, softened to room temperature
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3 cups powdered sugar, sifted
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1 cup cacao powder
Instructions
- Follow the directions for the vegan brownie cake layer until you cool the cakes.
- Once the cake layers are cool, prepare the vegan chocolate buttercream and vegan cookie dough buttercream.
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Vegan Cookie Dough Buttercream: beat the vegan butter until creamed, about 3 minutes. Sift in the powdered sugar, flour, coconut sugar, and vanilla extract and continue beating until it becomes a fluffy buttercream. Use the dairy-free milk if needed to help incorporate the dry ingredients. Fold in the chocolate chips.
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Vegan Chocolate Buttercream: beat the vegan butter until creamed, about 3 minutes. Then sift in the powdered sugar and continue beating until it becomes a fluffy vanilla buttercream. Add in the cacao powder, and start by beating the cacao powder into the middle so as not to create a dust around the bowl, then beat the entire buttercream mixture together with the cacao powder until fully incorporated.
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Assemble the cake: spread in between each layer the vegan cookie dough buttercream frosting. Use the chocolate frosting to coat the outside of the cake.
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Serve and enjoy!