Semi-Homemade Paleo Cookies & Cream Cake
This Semi-Homemade Paleo Cookies & Cream Cake is scrumptious, simple to make and the perfect moist cake recipe to add to your repertoire.
Ingredients
- 3 large eggs
- ⅓ cup filtered water
- ⅓ cup coconut or avocado oil
- 1 Tablespoon pure vanilla extract or vanilla bean paste
- 1 boxed Simple Mills Vanilla Cake Mix
- 1/2 cup Simple Mills Cocoa & Cashew Butter cookies chopped
Cookies & Cream Frosting*
- 1 cup pastured butter or solid coconut oil room temperature
- 1 cup coconut or palm oil shortening room temperature
- 1/2 cup honey
- 1/4 teaspoon fine mineral salt do not skip this
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 2/3 cup plus 2 Tablespoons tapioca flour
- 1/2 cup Simple Mills Cocoa & Cashew Butter cookies chopped finely (use remaining cookies to garnish the cake)
Instructions
- Preheat oven to 325 degrees and grease an 8-inch cake or springform fan. Set butter and coconut or palm oil shortening out on counter to come to room temperature.
- In a large bowl, whisk together eggs, water, oil and vanilla. Fold in cake mix until well combined then fold in chopped cookies.
- Transfer to greased pan with a spatula, smoothing top. Bake atop a sheet pan for 30-35 minutes, rotating once 180 degrees halfway through cooking, until the cake bounces back when pressed.
- Cool for 10 minutes then loosen cake from sides of pan and invert on a wire cooling rack. Cool completely in the refrigerator before slicing and icing.
- While cake is baking, make the Cookies & Cream Frosting. In a large bowl, add softened butter, coconut or palm oil shortening, honey, salt and vanilla. Begin on low and working up to high, beat ingredients until fluffy, 1-2 minutes.
- Gently fold in tapioca flour and repeat the process until flour is very well combined and frosting is fluffy. Fold in chopped cookies, reserving any remaining to top the cake. Chill frosting until cake is completely cooled.
- To assemble cake, begin by using a serrated knife to gently cut the cake in equal halves horizontally. On a cake stand, add bottom cake layer.
- Add a little less than half of the frosting, smoothing evenly. Top with second layer of cake, (rounded end facing down). Add remaining frosting on top, smoothing evenly. Top with any remaining chopped cookies, slice and serve.
- Make sure to store leftovers in the refrigerator overnight as this cake recipes contains no preservatives. *Frosting recipe adapted from Paleo Running Momma's Vanilla Cupcake frosting.