Gluten-Free Cookie Dough Cake
Published Aug 01, 2022 Updated Dec 06, 2023
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This gluten-free cookie dough cake with homemade chocolate buttercream frosting is an ooey gooey treat that will win over just about anybody!
Chances are, you’ve seen a cookie dough cake. Whether passing by one on display at the mall, a local bakery, or in the movies, cookie cakes are everywhere, and for good reason! These giant cookie shaped cakes are equal parts delicious and fun, and make the perfect treat for birthdays, gatherings, or a tasty after dinner, kid-friendly dessert!
My gluten-free cookie dough cake is an easy, 30 minute recipe that features delicious chocolate buttercream frosting piped over a moist, decadent, giant chocolate chip cookie. Yum!
What Makes This Recipe Great
- Simple Ingredients
- Easy, 30-Minute Recipe!
- Foolproof Chocolate Buttercream Frosting Recipe
- Gluten-Free, Low-Sugar Option
- Kid-Friendly & Perfect for Events!
Ingredient Notes
Gluten-Free Flour: I like to use Bob’s Red Mill gluten free flour because it is a 1:1 for all-purpose flour. Feel free to sub-all-purpose flour if you don’t need this recipe to be gluten-free.
Butter: This recipe calls for unsalted butter. If all you have is salted butter, omit the additional salt from the ingredients list.
Sugar: This recipe uses both white and brown sugar.
Recipe Step by Step
Cookie Cake
- Preheat your oven to 350 degrees F (190 degrees C). Grease a circle baking dish or 9 inch cake pan.
- Stir flour, baking soda, cornstarch, and salt together in a bowl.
- Beat butter, white and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth. Gradually stir flour mixture into butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into the prepared pan.
- Bake until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before icing.
Chocolate Buttercream Frosting
- In a stand mixer, add the butter. Beat on medium speed until combined and fluffy. Around 5 minutes
- Slowly add the vanilla extract along with the powdered sugar and cocoa powder on low speed. Beat together until fully combined.
- Beat together for 4-5 minutes or until fluffy and creamy. If the buttercream is too thick add a teaspoon or 2 of milk. Add until you have reached your desired consistency.
Cookie cake
Recipe Tips
Xantham Gum: Make sure to use a Gluten-Free flour that contains xanthan gum. I use Bob’s Red Mill.
Buttercream: If you prefer no frosting, feel free to omit the buttercream!
Serving: Slice and serve warm or room temperature with a glass of milk, a scoop of vanilla ice cream, or by itself, and enjoy!
Storage: Store leftovers in an airtight container at room temperature for 3 days. Freeze leftovers to keep them fresh and thaw to room temperature before serving.
Recipe FAQs
Store in an airtight container at room temperature to keep the cookie cake soft. Eat within 3 days for optimal freshness.
You can tell it is done the same way you would check a tray of cookies- when it is lightly golden around the edges and set in the center. As it cools, you will notice it firms up quite a bit.
You can freeze this recipe in an airtight, freezer safe container after it has cooled completely and before it is frosted.
I always test and recommend all in one blends that are a 1:1 swap with all purpose flour. My favorite brand is Bob Red’s Mill Gluten-Free1:1 Baking Flour. My other favorite all-in-one blends include, Cup4Cup Gluten-Free Flour, and King Arthur Gluten-Free.
More Gluten-Free Desserts
Gluten-Free Cookie Dough Cake
Ingredients
- 2 cups gluten-free flour I use Bob Red's Mill Gluten-Free 1:1 Baking Flour
- 3/4 cup brown sugar packed
- 1/2 cup sugar
- 2 teaspoons vanilla
- 1/2 cup unsalted butter softened
- 1 tsp baking soda
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1 large egg + 1 egg yolk
- 1 1/2 cups chocolate chips
Buttercream
- 1/2 cup butter 1 stick
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 3 1/2 tablespoons cocoa powder
Instructions
Cookie Cake
- Preheat oven to 350 degrees F (190 degrees C). Grease a circle baking dish or 9 inch cake pan.
- Stir flour, baking soda, cornstarch, and salt together in a bowl.
- In a large bowl, beat together the softened butter, and both sugars with an electric mixer until light and fluffy, 3 to 5 minutes. Add eggs and vanilla into the butter mixture until smooth.
- Gradually stir the flour mixture into the butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into the prepared pan.
- Bake until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before icing.
Chocolate Buttercream Frosting
- In a stand mixer, add the butter. Beat together on medium speed until fluffy. Around 5 minutes
- Slowly add the vanilla extract along with the powdered sugar and cocoa powder on low speed. Beat together until fully combined.Â
- Beat together for 4-5 minutes or until fluffy and creamy. If the buttercream is too thick add a teaspoon or 2 of milk. Add until you have reached your desired consistency.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of the frosting instructions mentions shortening and the other set doesn’t. The ingredient list doesn’t include shortening for the frosting so I’m not sure if I’m supposed to use shortening and how much. Can you clarify that part, please?
thank you so much!
Rhonda
Thank you Rhonda for the notice on this. I’ve found the error too and its already been corrected . Thank you again. Happy Eating!!!!