Gluten-Free Cookies & Cream Cake Recipe
Classic, delicious, and perfect in ice cream or as a cake, cookies and cream is one of those all-time favorite flavor combinations for many people. If you have a birthday party coming up and want to make something sweet for the birthday gal/guy, then this Gluten-Free Cookies & Cream Cake is a great option!
Kinnikinnick is celebrating its 30th birthday this year, so in honor of this special occasion of one of my longest recipe development partners, I’ve made this cake with their delicious gluten-free Kinnitoos cookies and gluten-free chocolate cake mix.
The best part of this cake is that it’s not just gluten free but also dairy free. Kinnikinnick’s cake mix and Kinnitoos are dairy free, so just make sure to use dairy free milk if desired for a fully dairy free cake!
If you’re more of a vanilla fan, check out the Gluten Free Celebration Birthday Cake recipe I made last month with Kinnikinnick’s white cake mix.
Check out more gluten-free recipes using Kinnikinnick’s products.
Gluten-Free Cookies & Cream Cake Recipe
Ingredients
- Gluten free non-stick cooking spray
- 4 large eggs
- ¾ cup water
- ¾ cup vegetable oil
- 1 (17.6 ounce) box Kinnikinnick Gluten Free Chocolate Cake mix
- 1 cup pure vegetable shortening , at room temperature
- 1 pound powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher or fine sea salt
- 4-6 tablespoons milk of choice
- 6 Kinnikinnick Kinnitoos Chocolate Sandwich Cookies , plus more for decorating
Instructions
- Preheat oven to 350 degrees. Spray two 8-inch cake pans with cooking spray.
- In a medium bowl whisk together the eggs, water, and vegetable oil. Add the cake mix and mix well until fully combined. Divide the batter equally among the prepared cake pans. Bake for 20-25 minutes or until risen and a toothpick inserted into the center comes out clean. Let cool in the pans for 110 minutes then remove to a cooling rack to fully cool.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the shortening until fluffy, about 1 minute. Add the powdered sugar, vanilla, and salt. Beat well. Add milk, 1 tablespoon at a time, until it reaches a spreadable consistency. Transfer a third of the mixture to a small bowl.
- Crush 6 cookies well and add to the third frosting in the small bowl.
- Cut the doomed parts off the top of the cakes to make flat. Place one layer on a cake stand. Spread the frosting with the cookies mixed in on the top. Top with the last layer and spread the frosting without the cookies around the sides and top. Decorate with extra frosting and cookies.
Nutrition
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