Indulge your sweet tooth without the guilt with our delightful Vegan Cookie Dough Cake! This scrumptious dessert combines the rich, comforting flavors of cookie dough with the light, fluffy texture of cake, making it the perfect treat for any occasion. Whether you're a dedicated vegan or simply looking to explore new culinary delights, this cake is sure to impress. With just 50 minutes from prep to plate, you can whip up a mouthwatering masterpiece that will have everyone asking for seconds. Ready to dive into this deliciously decadent recipe? Let’s get started!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper, ensuring complete coverage of the bottom and sides.
- In a large mixing bowl, whisk together the all-purpose flour and brown sugar until well combined and free of any lumps.
- Create a well in the center of the dry ingredients and add the melted coconut oil, almond milk, and vanilla extract. Gently mix until a smooth, consistent batter forms.
- Fold in 3/4 cup of the vegan chocolate chips, reserving the remaining 1/4 cup for topping.
- Transfer the batter to the prepared cake pan, spreading it evenly with a spatula and ensuring a smooth top surface.
- Sprinkle the remaining chocolate chips across the top of the batter, gently pressing them slightly into the surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice into 8 equal servings and optionally garnish with additional vegan chocolate chips or a dusting of powdered sugar.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Tips
- Measure Carefully: Ensure accurate measurements for the flour and sugar to achieve the perfect cake texture. Use a kitchen scale for the best results if you have one.
- Room Temperature Ingredients: Allow your almond milk and melted coconut oil to cool slightly before mixing to prevent cooking the batter.
- Mixing Technique: When combining the wet and dry ingredients, mix just until combined to avoid overworking the batter, which can lead to a denser cake.
- Chocolate Chip Variations: Feel free to experiment with different types of vegan chocolate chips or even add nuts for an extra crunch!
- Cooling Time: Be patient and let the cake cool completely before slicing. This helps the flavors meld and ensures a cleaner cut.
- Storage Tips: Store any leftovers in an airtight container to keep them fresh. For longer shelf life, refrigerate the cake and enjoy it cold!
- Serving Suggestions: Serve your cake with a scoop of vegan ice cream or a drizzle of chocolate sauce for an extra indulgent dessert experience!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 3g
Fat: 20g
Saturated Fat: 15g
Cholesterol: 0mg
