Who doesn’t like the combination of Cookies N’ Cream? The deliciousness of rich chocolate with a perfectly creamy vanilla topping...what's not to like?! But how can we take this great classic and make it even better? By making it gluten-free and vegan, of course! I hope you enjoy this guilt-free version of a decadent recipe…
1 cup sugar
1/2 cup brown sugar
1 3/4 cups gluten-free all-purpose flour
2 tsp xanthan gum
1 cup dark cocoa powder
1 tsp cinnamon
1 ½ tsp baking powder
1 ½ tsp baking soda
1 teaspoon salt
1/2 cup coconut oil
½ cup pumpkin puree
1 cup coconut milk
1 tbsp vinegar
1 tbsp vanilla extract
½ cup Lily’s Chocolate Chips
1 cup hot water
Preheat the oven to 350°F. Grease two 9 inch round cake pans.
In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, whip together coconut oil, pumpkin, coconut milk, vinegar, and vanilla. Then slowly add the liquid mixture to the dry ingredients and stir until combined.
Next, fold in the chocolate chips.
Add the hot water to the batter and mix well, until batter thins out. Pour evenly into the prepared pans and bake for about 20 - 25 minutes or until a toothpick comes out clean.
Once the cakes have finished baking, allow to cool completely before frosting.
Vanilla Cream Frosting
1 cup coconut palm shortening
3 cups powdered sugar
1 tsp vanilla extract
In a bowl using an electric mixer, cream the shortening until its smooth. Add in two cups of powdered sugar and cream together until the butter is thick and crumbly.
Add in the vanilla extract and a splash of coconut milk. Add in another cup of powdered sugar followed by just enough coconut milk to make the frosting nice and smooth. Continue mixing until creamy.
Assemble the layers, then fill and frost the cakes. Serve and enjoy!