Gluten free and vegan chocolate cookies and cream cake is a special cake for a special occasion – rich chocolate cake is covered in delicious buttercream frosting that’s blended with chocolate sandwich cookies.
Good morning! I’m greeting you on this Tuesday morning another year older…I had a birthday on Sunday. It was a lovely day, and I got to do all the things that I love. We went to the bookstore, I played a short gig, we went to my son’s ice skating class, we went out to dinner, and I got to bake a chocolate cake!
A chocolate cookies and cream cake, to be exact. Normally on my own birthday I would just bake a simple cake, but I was in the mood to be a little fancier this time around. And my sons are in love with cookies and cream ice cream these days, so I decided to try my hand at a cookies and cream birthday cake!
The cake batter is based on my usual chocolate cake recipe, but I made a couple of small changes that made this cake extra moist. The first change was using melted vegan buttery spread rather than oil. The second change was that I actually mixed two gluten free/allergy friendly flour blends. I used equal parts Namaste Perfect Flour Blend and King Arthur Gluten Free Multi-Purpose Flour.
Guys, this was the perfect flour combination for this cake. It resulted in an incredibly moist, delicious, and wonderful cake with a great crumb. It wasn’t too heavy or too crumbly…it was just right. And the cakes held together very securely as I was transferring them to the cake stand (always a risky proposition with gluten free and egg free cakes).
The frosting is just a basic buttercream with the addition of oreo-like cookie crumbs.
I chose to use Kinnitoos, since they are made in a facility that is free of tree nuts. However, Kinnitoos are processed on the same equipment as products that contian eggs, so you should not use those if you have an egg allergy. (We have been cleared for baked egg for Baby Bee, but we can’t do whole eggs for him).
You can use whatever oreo-like cookie works for your diet. Nabisco Oreos are vegan, but not gluten free. Back to Nature and Newman O’s are also vegan. Glutino and Mi-Del also make gluten free oreos but they are not appropriate for those with multiple allergies. If you are just gluten free, then they are fine, so I am including them here. You could also use Enjoy Life Double Chocolate Chip Crunchy Cookies, they would work as well.
Another option would be to make your own chocolate sandwich cookies using my recipe here.
- 1½ cups King Arthur Multi-Purpose gluten free flour
- 1½ cups Namaste Perfect Flour Blend
- 2 cups organic cane sugar
- ⅔ cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- ⅔ cup vegan buttery spread
- 2 teaspoons vanilla
- 2 teaspoons apple cider vinegar
- 2 cups cold water
- ½ cup vegan buttery spread
- 7 cups powdered sugar
- 3-5 Tablespoons non-dairy milk
- 6 chocolate sandwich cookies
- Preheat the oven to 350 degrees. Place a circle of parchment paper on the bottom two 8-inch cake pans, then grease them with vegan buttery spread and dust them with cocoa powder.
- Place the gluten free flours, cocoa powder, baking soda, and salt into a large bowl and whisk together. Set aside.
- Measure the ⅔ cup of vegan buttery spread into a microwave safe bowl and microwave for about 20-30 seconds until melted. Put the melted buttery spread into a mixing bowl along with the cane sugar and vanilla extract and beat on medium speed until combined.
- Add the dry ingredients, water, and vinegar to the mixing bowl. Mix on low speed until smooth and combined.
- Divide the batter evenly between the two cake pans. Bake at 350 degrees for 35-38 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pan, then once they are cool, run a knife around the edge and invert the pans to release the cakes.
- Make the frosting: Place the chocolate sandwich cookies in a food processor and pulse until fine crumbs are formed. Set aside.
- Place the ½ cup of vegan buttery spread in a mixing bowl and beat on medium speed until fluffy. Sift in the powdered sugar a little at a time, alternating with a little bit of the non-dairy milk. Keep adding the powdered sugar and non-dairy milk until all the sugar is used up and the frosting is thick and spreadable.
- Remove one cup of the frosting and set aside. Add ⅔ of the cookie crumbs and mix until combined.
- Place one cake on a cake stand that has been lined with parchment paper on the edges (for easy cleanup). Frost the top of this cake, then place the second layer on top.
- Frost the top and sides of the cake.
- Place the reserved frosting and the ⅓ cup of cookie crumbs back in the bowl and beat together. (This will be the slightly darker frosting used to decorate the cake).
- Fit an open star tip into a piping bag and put the darker frosting inside. Pipe frosting around the bottom and top edge of the cake.
- If desired, place one half of a cookie in the center of the cake.
- Enjoy! Store leftover cake in the refrigerator.
I know it looks like a lot of steps, but it really isn’t too bad at all. We loved this cake, it was well worth the effort!
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