Looking for a plant-based, vegan, gluten-free cake that's not just delicious but that you can feel good about eating!? This guilt-free cookie dough cake is sure to curb your sweet tooth cravings! I use whole, real and fresh ingredients in each layer! The crust is created from nuts and dates and the filling is based with cashews and coconut milk! The cookie dough is secretly made from chickpeas - but you'll never know! This beautiful vegan dessert is one with hidden health benefits! It's simple to make and fun to share!
Vegan I Gluten-Free
Serves: 7' or 8' inch cake pan
Time: 45 minutes + soaking time + 4+ hours setting time
1 cup almonds
1/3 cup coconut flakes
8 dates, pitted and soaked
1 tbsp. coconut oil
1/2 tsp. sea salt
2 cup cashews, soaked
1 1/2 cups coconut milk
2 tbsp. coconut sugar
1 tbsp. lemon juice
1/8 tsp. sea salt
1/4 cup cacao powder
Cookie Dough - Find the recipe here!
2 cups chickpeas, rinsed & drained (or 1, 15 ounce, can chickpeas)
1/2 cup peanut butter (or nut butter of choice)
1/4 cup almond flour
1/4 cup coconut sugar
2 tbsp. maple syrup or honey
1/4 tsp. salt
1 tsp. vanilla (optional)
1/4 cup coconut oil
1/4 cup honey
1/4 cup cacao powder
2 tbsp. peanut butter (or nut butter of choice)
Pinch of salt
Place the cashew nuts for the filling in a bowl and cover with water. Soak for 4+ hours or overnight at room temperature. Alternatively you can cover with boiling water and soak 1+ hours.
Add your dates to bowl and cover with water. Soak 10 - 20 minutes, or until soft.
For the crust - Drain the dates and place all your crust ingredients in a food processor (or blender). Pulse to combine. You want the nuts broken down into small pieces but not completely a powder. Stop and scrape down the sides as needed as you pulse/mix. You are looking for a slightly sticky consistency when you press it together with your fingers.
Transfer the crust mixture into the bottom of your cake pan.
Tip:Using a cake release pan will work the best, however, you can grease a cake dish or Tupperware with coconut oil or parchment paper and create your cake!
Use your fingers or a spatula to press the mixture into a flat layer. Press the edges slightly higher than the center.
Place the crust in the fridge while you prepare the filling.
For the filling - Drain the cashews and place all the ingredients, except the cacao powder, into a blender. Mix on medium-high speed until smooth and creamy, 1 - 2 minutes. Taste and adjust sweetness / sourness to your liking.
Transfer half of the mixture into a bowl and set aside. Mix the remaining half in the blender with the cacao powder for the chocolate filling layer. Once combined, pour the chocolate filling over the crust layer.
Place the cake in the freezer to set while you prepare the cookie dough.
Transfer the mixture into a mixing bowl with the chocolate chips. Stir to incorporate.
On a clean flat surface begin to form a cookie dough layer. Press the mixture into your desired thickness in an even layer. Use your cake pan as a template for the size & shape of the layer. Use a spatula to help transfer your cookie dough layer onto the cake.
Roll the remaining cookie dough into balls for cake decoration or store leftovers in the fridge / freezer.
Tip: find my 'cookie dough smoothie bowl' recipe here!
Add the second filling layer on top of the cookie dough layer. Spread into an even layer.
Place the cake in the fridge or freezer to set. In the fridge let rest 10+ hours to thicken; in the freezer 4+ hours. Once the top layer has started to stabilize, add the top chocolate layer!
To make the chocolate layer - add all ingredients to a small mixing bowl. Stir to combine. Pour over top your cake and spread into a thin layer. Place the cake back into the fridge / freezer for the chocolate to set.
Once the top layer of chocolate has hardened, decorate your cake with your favorite toppings! Add a few cookie dough balls, coconut shreds, nut butter, or peanuts!
If you have stored your cake in the freezer, let it thaw before serving!
To store your cake - keep in the fridge 1 - 2 days or in the freezer for 7 - 10 days.
Note: the cookie dough beings to take on a stronger bean flavor the longer that it's stored - less so if stored in the freezer - so enjoy your cake / cookie dough balls fresh or freeze them!