Paleo Cookie Dough Truffle Cake

Ingredients

• 1 package Cappello’s Chocolate Chip Cookie Dough, crumbled

• For the vanilla cake:

• 3¾ cups paleo baking flour mix 

• ¾ teaspoon baking soda 

• ¼ teaspoon fine sea salt 

• 6 large eggs, room temperature 

• ¾ cup coconut oil, melted & slightly cooled 

• ¾ cup maple syrup 

• 1½ tablespoons pure vanilla extract 

• For the vanilla frosting:

• 1 cup (2 sticks) unsalted vegan butter, softened (Miyoko's or Earth Balance work well)

• 1 teaspoon pure vanilla extract

• ¼ teaspoon fine sea salt 

• 16 ounces powdered sugar, sifted 

• 2-3 tablespoons full fat coconut milk 

• ½ cup sprinkles, plus more for topping

Instructions

• Bake the cake: 

• Preheat oven to 325 F. Spray three 6-inch cake pans with cooking spray and line the bases with parchment paper. Set aside. 

• In a medium mixing bowl whisk together the paleo flour, baking soda, and salt. Set aside. 

• In a small mixing bowl whisk together eggs, coconut oil, maple syrup, and vanilla. 

• Using a spatula, fold the wet mixture into the dry ingredients (it will be a thicker consistency). 

• Evenly divide the batter between the prepared pans. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 30-35 minutes. 

• Remove from the oven and let cool for 10 minutes. Work carefully to remove cakes from pans. Discard parchment paper and let cool completely on a wire cooling rack. 

• Make the vanilla frosting: 

• In the bowl of a stand mixer fitted with the paddle attachment add butter, vanilla, and salt. Turn mixer to high speed and beat until light and fluffy, about 2 minutes. 

• Turn mixer to low. Slowly add the powdered sugar a cup at a time. Once combined, add 2 tablespoons of coconut milk. Increase speed to high and mix until light and fluffy, about 5 minutes. 

• If frosting is too thick, add coconut milk a tablespoon at a time until desired consistency is reached. 

• Fold in sprinkles. 

• When ready to assemble, place the base cake layer on a plate or cake turntable. Add roughly 1 cup frosting and spread in an even layer. Top with cookie dough crumbles. Place the second cake layer on top. Repeat process. 

• Finish with the last cake layer. Coat the top with remaining frosting.

• Roll remaining cookie dough into balls and place on the top layer. Sprinkle additional sprinkles on top. Slice and serve. 

Kids Can Do

• Whisk the dry ingredients

• Whisk the wet ingredients

• Help spread the frosting