Gluten Free Cookie Dough Brownie Cake (Vegan)
Cookie Dough Layers
  • 3¼ cup Enjoy Life All Purpose Gluten Free Flour Mix(1 box)
  • 1¼ cup non hydrogenated palm shortening
  • 1¼ cup sugar or coconut sugar
  • ⅓ cup + 3Tbsp water
  • 1 Tbsp + 1 tsp molasses
  • 3 tsp vanilla
  • 1 cup mini Enjoy Life Chocolate Chips
  • pinch of sea salt
Brownie Layers
  • 1 cup Enjoy Life Dark Chocolate Chips
  • 2 Tbsp non-hydrogenated palm shortening
  • optional 1 pint fresh raspberries
  • optional extra chocolate chips for top
  • optional dairy free coconut whipped cream
Cookie Dough Layers
  1. Cream shortening, sugar, vanilla and molasses by hand or with a mixer until incorporated.
  2. Add water and half of gluten free flour. Mix well. Gradually add remaining flour, scraping down bowl and while mixing. Fold in chocolate chips. Divide dough in half.
  3. Press dough into a 2- 9 inch round pans lined with plastic wrap. Place pans in freezer for 15 minutes. Remove from pans when firm. Keep dough in refrigerator for easy assembly later.
Brownie Layers
  1. Combine brownie mix with oil and water. Mix well, scraping down bowl.
  2. Divide batter in half. Pour into 2- 9 inch round pans (same ones used for the cookie dough layer) with the bottom lined with parchment paper. Batter layers will be thin. Spread evenly to the sides.
  3. Bake at 350 for approximately 16-19 minutes or until center is dry and tooth pick comes out clean.
  4. Allow to fully cool in the pans on a wire rack before removing for assembly.
  1. Remove parchment paper and plastic wrap from layers prior to assembly. Place one brownie layer on the bottom of one pan, stack a cookie dough layer, brownie and last cookie dough layer.
  2. Melt half of chocolate chips with the shortening in the microwave. Add remaining chocolate chips and mix until melted and smooth. Pour over top of cake and quickly spread to cover top and drip down sides.
  3. Best served at room temperature.
I promise this cake is awesome! You'll need time to let the cookie dough layers set in the pans before you can use the same pans for baking the brownie. Feel free to make cookie dough layers ahead of time and assemble the day you need it. Since there is no egg in this recipe, rest assured you can safely eat the cookie dough raw. Assembly is easiest when the layers are completely cooled (less chance of mess too!) Cover any extra cake with plastic wrap to avoid drying out and keep refrigerated when not consuming.

Inspired by Life Love and Sugar
Recipe by Petite Allergy Treats at