Try making this decadent vegan chocolate chip cookie dough cake. It’s the perfect dairy-free dessert!
For this particular recipe, I made a double portion and turned one into a slice and one into a cake. I’m so glad I did because this one is a definite favorite for all of us. And I liked having leftovers in the freezer to pop out for dessert. I’ve added the measurements for just one (either slice or cake). But if you want to make both like I did, just double the portions and split evenly.
This recipe is a complete redo of a similar cookies and cream cake I posted years ago. It’s much simpler to make, and also, in my opinion, a lot more delicious, too! I personally find the chocolate chips a little too crunchy for the slice. It’s not quite the same feel as an ooey chocolate chip cookie, so I only added a few. My husband actually loves chocolate chips and eats them by the handful. So, he loved this slice even more than I did.
For the cake, I also added a basic chocolate sauce using equal parts maple syrup, melted coconut oil, and cacao powder. It made the recipe a little more indulgent, but for this particular recipe, I actually prefer it in slice form. It looks super cute and is a better size for snacking.
As always, the recipe is vegan, refined sugar-free, gluten-free, dairy-free, and delicious. Enjoy![amd-zlrecipe-recipe:311]
Desiring more indulgent dessert recipes? Then try making these easy vegan lemon-blueberry cheesecake tarts. The raw blueberry lemon cheesecake tart recipe is sure to satisfy your sweet tooth. Plus, not only do these delicious little tarts look amazing—they taste even better.
Or, try making these vegan dessert nachos topped with berries and cream. The creamy, chocolatey nachos are smothered in almond butter caramel. This dessert nacho recipe is the perfect sweet treat. Plus, they’re totally vegan and gluten-free. This recipe features delicious organic tortilla chips with layers of almond butter caramel, coconut whipped cream, strawberries, and drizzled chocolate.
This recipe was republished with permission from Hazel and Cacao.