Amazing Grain-Free Chocolate Cookie Dough Cake

Y'all, this cake is next-level. It's made without added sugar (only honey to sweeten), completely gluten-free and grain-free plus high in protein. It tastes like a decadent cake yet it is energizing and autoimmune-friendly for those who can have eggs and almonds. This grain-free chocolate cookie dough will impress anyone, even those who don't eat gluten-free or follow an autoimmune diet!

healthy allergy-friendly easy one bowl chocolate cookie dough cake

My grain-free chocolate cookie dough cake is pure indulgence with a wholesome twist! Every bite is a dream—rich, fudgy chocolate cake layers sandwiching creamy, melt-in-your-mouth cookie dough filling, all made without a trace of grains. Sweetened naturally with honey, it’s proof that dessert can be both decadent and nourishing. Yes, honey is a sugar, but it's also packed with essential vitamins, minerals, and antioxidants that refined sweeteners lack, making this cake a treat you can truly feel good about. Whether you're gluten-free, grain-free, or just love an insanely good chocolate cake, this one is guaranteed to impress!

Amazing Grain-Free Chocolate Cookie Dough Cake

Yields 3 layers 6" cake or 1 layer 9" cake

Ingredients:

4 large eggs

1/3 cup raw honey

1 cup superfine almond flour (MUST be super fine or it will be gritty!)

1/2 cup cacao powder (unsweetened cocoa powder works too, just won't be as rich)

1 TBSP pure vanilla extract

1/2 tsp baking soda

1/4 tsp sea salt

No-Bake Cookie Dough:

2 TBSP almond butter

1/3 cup thick coconut or almond yogurt

1 TBSP honey (optional)

1/2 tsp pure vanilla extract

2 TBSP vanilla protein powder (optional, 1-2 scoops of collagen peptides also work well)

2 to 3 TBSP almond flour, more if needed until you reach the desired texture

2 tsp maca powder (optional but adds a natural sweetness)

1/8 tsp sea salt

Directions:

1. Preheat the oven to 325F.

2. Line the pans with parchment paper (or use precut ones) and spritz the sides with avocado oil.

3. Whisk the wet ingredients together in a large bowl.

4. Stir in the dry ingredients, using a whisk to break up any clumps.

5. Divide into pans and bake for 28-34 minutes (insert a toothpick at around 25 minutes to check, if your oven runs hot. It is done when the toothpick comes out clean).

6. Let the cake cool while you stir together the cookie dough into a medium bowl.

7. When layers are COMPLETELY cooled, spread cookie dough between layers and pop cake into freezer to chill more. Roll cookie dough into little balls for extra decorating/treats if desired. If they won't roll into balls, put the dough in the freezer to firm up more.

8. Remove cake from the freezer after 10 minuted and decorate with one of my healthy frosting recipes from my dessert book! I have great icing recipes AND decorating tips.

   
   

   Notes: I've linked to some of the exact ingredients I used for the best outcome and cannot guarantee others.

   If you shop through my links, you'll get the best price AND support me a little since I may receive a few cents!

   
   
   
   

Grain-free autoimmune-friendly fluffy cake