Gooey No-Bake Vegan Cookie Dough Cake

This no-back cookie dough cake is too easy not to make it.

You simply mix all of the ingredients together, cover them in dark chocolate, and set the cake in the refrigerator until it’s set. The result is a hard chocolate shell that hides, gooey, raw cookie dough that’s packed with peanut butter and chocolate.

vegan cookie dough cake





Cooking Time



  • 1 14-ounce can chickpeas, drained
  • 1/2 cup plus 1 tablespoon coconut milk
  • 2/3 cups plus tablespoon peanut butter
  • Vanilla, to taste
  • 2 tablespoons of coconut blossom syrup (or agave)
  • 1/3 cup coconut blossom sugar (or less depending on your taste)
  • 2/3 cup coconut flour
  • 2 tablespoons ground flax seeds
  • 5 ounces vegan dark chocolate
  • 5-5 ounces dark chocolate or couverture, melted in a water bath


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Mix the chickpeas with the milk in a suitable blender and place the mixture in a bowl.

Add the peanut butter, vanilla, syrup, coconut blossom sugar, coconut flour, and flax seed and knead the dough with your hands until it forms a uniform mass.

Break up your dark chocolate and mix it into the dough.

Now form the dough into the shape you want your cake to be on baking paper or a plate.

Melt your chocolate couverture (or dark chocolate) and coat your cake.

Place it in the refrigerator until it is firm.

When you’re ready to serve, take it out of the refrigerator and cut it into slices.

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