Chocolate Cookies and Cream Cake

Chocolate Cookies and Cream Cake

Rich and delicious chocolate cake with a cookies and cream buttercream frosting.

Chocolate Cookies and Cream Cake

Chocolate Cookies and Cream Cake

Prep Time: 15 minutes

Cook Time: 38 minutes

Total Time: 53 minutes


For the cake:

  • 1½ cups King Arthur Multi-Purpose gluten free flour or a gluten free flour that works for your dietary needs
  • 1 1/2 cups Namaste Perfect Flour Blend or a gluten free flour that works for your dietary needs
  • 2 cups organic cane sugar
  • 2/3 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2/3 cup vegan buttery spread
  • 2 teaspoons vanilla
  • 2 teaspoons apple cider vinegar
  • 2 cups cold water

For the frosting:

  • 1/2 cup vegan buttery spread
  • 7 cups powdered sugar
  • 3-5 Tablespoons non-dairy milk
  • 6 chocolate sandwich cookies


  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 2/3 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 1/2 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 2/3 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 1/3 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.

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Chocolate Cookies and Cream Cake

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