Chocolate Chip Cookie Dough Cake

Makes 1 6 inch 2 layer cake

 

2 6-inch cake pans

 

Cake:

 

1 1/2 cups Bob's Red Mill gluten-free all-purpose flour

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 1/2 cups packed soft Medjool dates, pitted, soaked in water for 30 minutes and 3/4 cup of the water reserved

1/4 cup raw pecan butter (or raw almond butter)

1 Tbsp pure vanilla extract

1 cup filtered water

2 Tbsp apple cider vinegar

1/2 cup chocolate chips

 

 

Frosting:

 

1 15 oz can of organic full-fat coconut milk

1/2 cup raw cashew butter (or raw almond butter)

1/4 cup raw pecan butter

1/2 cup pitted Medjool dates

1/4 tsp sea salt

2 tsp pure vanilla extract

3/4 cups coconut butter (NOT OIL), warmed to liquid

1 cup chopped chocolate or chocolate chips plus more for serving

 

 

Instructions:

 

Preheat the oven to 375 degrees Fahrenheit and set the rack in the middle. Press parchment paper into two six-inch-diameter cake pans with two-inch-high edges on the bottom. Grease the parchment paper and the pan's edges carefully to keep the cake from sticking.

 

In a large bowl, thoroughly mix flour, baking powder, baking soda, and sea salt. Blend the dates, water, vanilla essence, pecan butter, and saved water. Blend the pureed components till they are well combined with the flour mixture after processing until smooth.

 

 After adding the cider vinegar and whisking until bubbles appear, mix in the chocolate chips. Pour cake mixture into prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the centre comes out almost clean with a few moist crumbs attached, and the tester put into the centre comes out clean.

 

Take care to avoid overbaking.

 

Once an hour or so has passed, put the cake pan on a rack to cool completely. Trim the sides of the pan to release. After the cakes are on a plate, take off the parchment paper.

Make the frosting by putting all the ingredients in a food processor or high-speed blender and processing until very smooth (if there are any parts, keep combining), while you wait for the mixture to warm up and the coconut butter to become lump-free. Transfer the frosting to a bowl and refrigerate, stirring every fifteen minutes, until it thickens to the consistency of whipped cream. The timing of this process may vary depending on the kind of device and the temperature.

 

 

After removing 3/4 cup of the frosting, add the chocolate chips and whisk. Leave the other icing unadorned.

 

To assemble, put one cake layer onto a dish and cover it with chocolate chip frosting. After putting the second cake layer on top of the first, cover the top and the edges of the cake with the remaining basic frosting. After covering the cake with extra chocolate chips, serve!