So I made a Cookies n’ Cream Cake a while ago and it was quite popular. In fact, I was commissioned by several local customers to bake that cake for their parties. Apparently people love cookies and people love cake, but they love them even more when they are combined. That's why I decided to take that recipe and make a few changes to give us another spin on those flavors! I hope you enjoy the new twist on an old classic.
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 tsp salt
1/2 cup coconut oil
½ cup pumpkin puree
1 cup coconut milk
1 tbsp vinegar
1 tbsp vanilla extract
1/4 cup Lily’s Chocolate Chips
1 cup hot water
Preheat oven to 350°F. Grease two 9" 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 chopped cookies and chocolate chips.
Add the hot water to the batter and mix well, until batter thins out. Pour evenly into prepared pans and bake for 30 - 35 minutes or until a toothpick comes out clean from the centers.
Once the cakes have finished baking, let them cool completely before frosting.
Chocolate Cream Frosting
1 1/2 cups coconut palm shortening
1/4 cup cocoa
2 cups powdered sugar
1 tsp vanilla extract
In a bowl using an electric mixer, cream the shortening until smooth. Add in one cup of powdered sugar and all of the cocoa, then cream until thick and crumbly.
Add in the vanilla extract and another cup of powdered sugar. Continue mixing until creamy.
Assemble the layers, then fill and frost the cakes. Serve and enjoy!