Paleo Cookie Dough Truffle Cake

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Paleo Cookie Dough Truffle Cake


  • 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


  • 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