Gluten-Free Cookie Dough Cake

a slice of cookie cake on a white plate with a silver fork resting on the edge

This gluten-free cookie dough cake with homemade chocolate buttercream frosting is an ooey gooey treat that will win over just about anybody!

Prep Time10

Cook Time20

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: chocolate buttercream frosting, cookie dough cake, gluten-free cookie dough cake

Method: Oven

Servings: servings

Author: Ashley McCrary

Equipment

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.
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 Facts: Please note that nutrition facts for this recipe do not account for sugar alternatives like Swerve or monk fruit sweetener. Calories and nutrition will change according to the ingredients used.

Gluten-Free Flour: I like the all-in-one blend, Bob Red's Mill Gluten-Free 1:1 Baking Flour. Feel free to sub-all-purpose flour if you don't need this recipe to be gluten-free.

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.

Nutrition