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Vegan Chocolate Chip Cookie Dough Cake

Prep Time 45 mins
Cook Time 20 mins
Course Dessert
Cuisine American
Servings 8 Slices


  • 1 ½ Cups All Purpose Flour
  • 2 teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Kosher Salt
  • 1 Cup Sugar
  • ¾ Cup Plant Milk
  • 1 ½ tablespoon Fancy Molasses not blackstrap
  • 8 tablespoon Non-Dairy Butter, melted and cooled
  • 11/2 teaspoon Lemon Juice
  • 2 teaspoon Vanilla Extract
  • 2 oz semi-sweet chocolate, finely chopped This is about ½ cup chopped chocolate

To Decorate the Cake

  • ½ Recipe Levain Bakery Chocolate Chip Cookie Dough Or store bought cookie dough!
  • 1 Recipe Perfect Vegan Vanilla Buttercream
  • ¼ Cup Finely Chopped Semi-Sweet Chocolate


  • Preheat oven to 375*F. Line a cupcake tin with liners OR grease 3 6 inch cake pans OR 2 8 inch cake pans and line the bottoms of the pans with parchment to prevent sticking.
  • In a large bowl, combine sugar, molasses, plant milk, lemon juice and vanilla. Whisk to combine.
  • Slowly pour melted plant based butter into the liquid ingredients and whisk well.
  • Next, fit a sifter on top of the bowl with the liquids, being sure not to allow the sifter to touch the liquid. Into the sifter add the flour, baking powder, baking soda and salt. Sift the dry ingredients into the wet ingredients into the and whisk to combine.
  • If using cake pans, divide the batter equally between pans. See note for weights.
  • Sprinkle the tops of the batter with the chopped chocolate and using a knife, swirl the chocolate into the batter while also spreading the batter out evenly across the pan.
  • Bake the cakes in a 375* oven for 19-21 minutes or until a toothpick inserted into the center of each cake comes out clean.
  • Allow to cool completely before decorating.

To build the cake:

  • Start with one layer of cake and spread vanilla buttercream across the top. Then crumble cookie dough across the buttercream. Repeat with the next cake and top with the final cake.
  • Frost the outside of the cake with vanilla buttercream and decorate with more cookie dough pieces and sprinkle with shaved chocolate.


If using 3 6 inch pans, 8.5 oz of batter per pan.
If using 2 8 inch pans 12.75 oz of batter per pan.
If using a cupcake tin, fill each space ⅔ of the way full.
Keyword cake, cake recipes, chocolate chip cookie dough, cookie dough, cookie dough cake