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Home » Dairy Free » Chocolate Cookies and Cream Cake (Gluten Free, Vegan).

Chocolate Cookies and Cream Cake (Gluten Free, Vegan).

Jan 19, 2016 · Modified: Nov 21, 2017 by Kelly Roenicke · 50 Comments

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What's more fun than chocolate cake? Chocolate cookies and cream cake, of course!

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. 

A truly special cake for a birthday...this gluten free and vegan cookies and cream cake is absolutely mouth watering!

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 cookies and cream cake!

A double layer, gluten free and vegan 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!

A truly special cake for a birthday...this gluten free and vegan cookies and cream cake is absolutely mouth watering!

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).

A truly special cake for a birthday...this gluten free and vegan cookies and cream cake is absolutely mouth watering!

The frosting is just a basic buttercream with the addition of oreo-like cookie crumbs.

Easy gluten free and vegan chocolate cake

Super simple GF and vegan chocolate cake

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.

Gluten free chocolate cookies and cream cake...a delicious and special cake!

Disclosure: This post contains affiliate links.

A truly special cake for a birthday...this gluten free and vegan cookies and cream cake is absolutely mouth watering!
3.75 from 4 votes
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Chocolate Cookies and Cream Cake (Gluten Free, Vegan).

Rich and delicious chocolate cake with a cookies and cream buttercream frosting.
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings 12
Calories 672 kcal
Author Kelly Roenicke

Ingredients

For the cake:

  • 1½ cups King Arthur Multi-Purpose gluten free flour or a gluten free flour that works for your dietary needs
  • 1 ½ cups Namaste Perfect Flour Blend or a gluten free flour that works for your dietary needs
  • 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

For the frosting:

  • ½ cup vegan buttery spread
  • 7 cups powdered sugar
  • 3-5 Tablespoons non-dairy milk
  • 6 chocolate sandwich cookies

Instructions

  1. 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.
  2. Place the gluten free flours, cocoa powder, baking soda, and salt into a large bowl and whisk together. Set aside.
  3. 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.
  4. Add the dry ingredients, water, and vinegar to the mixing bowl. Mix on low speed until smooth and combined.
  5. 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.
  6. 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.
  7. Make the frosting: Place the chocolate sandwich cookies in a food processor and pulse until fine crumbs are formed. Set aside.
  8. 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.
  9. Remove one cup of the frosting and set aside. Add ⅔ of the cookie crumbs and mix until combined.
  10. 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.
  11. Frost the top and sides of the cake.
  12. 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).
  13. 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.
  14. If desired, place one half of a cookie in the center of the cake.
  15. Enjoy! Store leftover cake in the refrigerator.
Nutrition Facts
Chocolate Cookies and Cream Cake (Gluten Free, Vegan).
Amount per Serving
Calories
672
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
4
g
25
%
Sodium
 
552
mg
24
%
Potassium
 
93
mg
3
%
Carbohydrates
 
132
g
44
%
Fiber
 
4
g
17
%
Sugar
 
105
g
117
%
Protein
 
4
g
8
%
Vitamin A
 
845
IU
17
%
Calcium
 
33
mg
3
%
Iron
 
2.3
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.

I know it looks like a lot of steps, but it really isn’t too bad at all. We loved this cookies and cream cake, it was well worth the effort!

 

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Filed Under: Dairy Free, Desserts, food, Gluten Free, Recipes, Sweets, Vegan Tagged With: chocolate, Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Nut Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Frances

    July 30, 2018 at 4:04 pm

    Brilliant website, as I make cakes and an asked for gluten free vegan cakes so this site is great, some specialist ingredients but I can widen my clients.

    Thanks

    Reply
  2. Katie

    June 01, 2018 at 3:33 pm

    5 stars
    Delicious recipe!

    Reply
  3. Lee

    January 26, 2018 at 8:46 am

    Why does the recipe require two different types of flour?

    Reply
    • Kelly Roenicke

      January 31, 2018 at 11:43 am

      I talk about it in the post…it is a good combination of lightness and sturdiness for the cake layers. You can use one type of flour if you prefer!

      Reply
  4. Ella

    June 01, 2016 at 9:13 pm

    If I were to sub regular flour for the gluten free flour, how would I do that?

    Reply
    • Kelly

      June 08, 2016 at 12:00 am

      Just an equal amount should work!

      Reply
  5. Helen Nicole

    March 24, 2016 at 7:46 pm

    Easter is coming, so I like the dish associated with eggs or chocolate. thank you for sharing. I will try to do this dish.

    Reply
  6. Liz

    February 01, 2016 at 3:36 pm

    Do you have flour substitution recommendations in case I cannot find that Namaste flour?

    Reply
  7. Kaila @healthyhelperblog!

    January 24, 2016 at 8:40 pm

    WOAH BABY!!! I NEED this in my life!!!! Can my birthday be this month instead of November? :)

    Reply
    • Kelly

      January 26, 2016 at 9:12 am

      Sure, why not? ;)

      Reply
  8. Shanna

    January 23, 2016 at 9:30 pm

    Beautiful! these pictures are making me drool. i can’t wait to make this

    Reply
    • Kelly

      January 26, 2016 at 9:13 am

      Thank you! I hope you love it!

      Reply
  9. Raia Torn

    January 22, 2016 at 10:48 am

    Beautiful cake, Kelly! Happy birthday. :)

    Reply
    • Kelly

      January 26, 2016 at 9:19 am

      Thank you, Raia!

      Reply
  10. Jessica Levinson (@jlevinsonrd)

    January 20, 2016 at 8:58 pm

    Happy Birthday Kelly! This cake looks amazing – a perfect decadence to celebrate your special day!

    Reply
    • Kelly

      January 26, 2016 at 9:47 am

      Thank you, Jessica!

      Reply
  11. whiskandshout

    January 20, 2016 at 3:24 pm

    This cake is stunning! Like a deliciously frosted, tender oreo :)

    Reply
    • Kelly

      January 26, 2016 at 9:49 am

      Thank you, Medha!

      Reply
  12. Kristine | Kristine's Kitchen

    January 20, 2016 at 9:33 am

    Happy Birthday, Kelly! This cake looks so deliciously moist, and I love the cookies and cream flavor!

    Reply
    • Kelly

      January 26, 2016 at 9:50 am

      Thank you, Kristine!

      Reply
  13. ankey15

    January 20, 2016 at 9:27 am

    This looks insanely delicious. Cookies and Cream anything is always a hit in our house

    Reply
  14. Whole and Heavenly Oven

    January 20, 2016 at 9:01 am

    Happy, happy Birthday, Kelly! Your birthday cake is absolutely STUNNING! Cookies and cream always wins in my book! :)

    Reply
    • Kelly

      January 26, 2016 at 9:52 am

      Thank you, Sarah!

      Reply
  15. alisamarie

    January 19, 2016 at 11:48 pm

    Wow Kelly, this cake is over the top! My husband would devour the whole thing in two days – dangerous!

    Reply
    • Kelly

      January 26, 2016 at 9:52 am

      Thank you, Alisa! It didn’t last too long at our house either. ;)

      Reply
  16. athleticavocado

    January 19, 2016 at 9:32 pm

    WOW! What a beautiful and delectable cake! The perfect way to celebrate a birthday for sure :)

    Reply
    • Kelly

      January 26, 2016 at 10:00 am

      Thank you!

      Reply
  17. Lauren Gaskill | Making Life Sweet

    January 19, 2016 at 3:01 pm

    Happy birthday!!! I can’t imagine a better way to celebrate than with this AMAZING cake! Cheers!

    Reply
    • Kelly

      January 26, 2016 at 10:02 am

      Thank you!

      Reply
  18. Strength and Sunshine

    January 19, 2016 at 2:20 pm

    This cake is amazing!!!! And happy birthday dear!

    Reply
    • Kelly

      January 26, 2016 at 10:02 am

      Thank you, Rebecca!

      Reply
  19. Gayle @ Pumpkin 'N Spice

    January 19, 2016 at 2:05 pm

    Oh what a pretty cook! Love the gorgeous filling!

    Reply
    • Kelly

      January 26, 2016 at 10:03 am

      Thank you, Gayle!

      Reply
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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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