This tender, flavorful, gluten free cookies and cream cake takes dessert to another level. With delicious bits of chocolate sandwich cookies scattered throughout and a rich chocolate drizzle on top, it’s the easiest dessert that everyone will fall in love with!
If you’re looking for a cake that’s impressive enough to serve to guests yet simple enough to make on a weeknight, this is your cake. There’s just 7 ingredients, including the silky chocolate glaze, so it comes together super quick and turns out delicious every single time. The recipe is dairy free as written (if you use Kinnikinnick, K-Toos cookies) but with the flavor of this cake, you’d never know it wasn’t full of dairy!
Can I make this cake into cupcakes or a sheet cake?
Great news – this cake batter is versatile! If you’d like to make a dozen cupcakes instead, simply portion the batter into a paper lined cupcake pan. Bake for about 20-30 minutes or until cake tests done. For a sheet cake, a 9” x 13” pan works great – bake for about 40 minutes or until cake tests done.
Pro tip: If you’d like to decorate this cake more than then chocolate glaze and chocolate cream cookies, this buttercream frosting is amazing! Just be sure to use non-dairy butter if you need DF!
What’s the best way to store this cake?
IF you have any of this cake left over, the best way to store it is to leave it on the serving plate and wrap the entire thing with plastic wrap or foil and leave it on the counter for up to 3 days. But like this strawberry cake, there never seems to be much left over!
Tips for making this gluten free cookies and cream cake
Besides the packaged mixes, just grab some vegetable oil, egg whites, almond milk, chocolate sandwich cookies and chocolate chips. Let the egg whites and almond milk sit at room temperature for about 20 minutes to get the chill off (Warmer ingredients blend better in GF baking).
While most cake mixes are the same size, they’re not all the same weight. Look for a yellow cake mix that is 14 – 15 ounces in weight. Any larger and the cake may turn out a bit dry.
If you need dairy free, definitely keep an eye on your pudding mix! While the Jello-O brand may be technically dairy free as far as ingredients go, there is the risk of cross contamination. The brand Simply Delish is both GF and DF. Look for the 4-ounce size.
Mixing up this cake batter is about as easy as turning on the mixer! Just place all the ingredients, except the cookies and chocolate chips, into the bowl of a stand mixer and mix for about 2.5 minutes total. It should look very pale and resemble prepared pudding.
Chopping the Cookies
Chocolate sandwich cookies are incredibly easy to break apart. The ideal size is about ½ inch. You don’t want crumbs, but small enough pieces to fold into the cake batter.
Use a rubber spatula and fold them into the cake batter.
Once the cookies are folded in, set the bowl aside to rest for 10 minutes. Basically in the time it takes to get the baking pan ready, clean up the counter and preheat the oven.
Baking and cooling
Two things are really difficult about this cake – the long bake time and the cooling time. A full 60 minutes for each! It’s important to allow the cake to cool completely though, otherwise, it may stick to the pan when you go to turn it out onto the wire cooling rack.
After the cake has cooled completely, cut the remaining 4 cookies into quarters and set aside. Melt the chocolate chips in a microwave safe bowl. (Even dairy free chips melt the same way.) Just add them to a microwave safe bowl and microwave for 30 seconds at a time, stirring after each interval. They’re ready when there are still bits of chocolate visible. Remove it from the microwave and stir until completely melted.
Drizzle the chocolate over the cake. Decorate with the quartered cookies.
Serve this delicious gluten free cookies and cream cake to eagerly waiting oooo’s and ahhh’s.
Gluten Free Cookies and Cream Cake
- 1 package gluten free yellow cake mix 15 ounces size
- 4 ounce serving size vanilla instant pudding mix
- 1 cup vegetable oil
- 4 egg whites
- ½ cup almond milk
- 24 gluten free dairy free chocolate sandwich cookies, divided
- ½ cup dairy free chocolate chips
- In the bowl of a stand mixer, add cake mix, pudding mix, oil, egg whites and almond milk.
- Mix on low speed for 30 seconds, stop the mixer and scrape down the bowl, then turn the mixer to medium and beat for 2 minutes.
- Place 20 chocolate sandwich cookies in a plastic bag and lightly crush until there are ½ inch size pieces of cookie.
- Fold cookie pieces into cake batter.
- Let batter rest for 10 minutes.
- Meanwhile, preheat oven to 350 F. Lightly spray a 10 inch bundt cake pan with cooking spray.
- Spoon batter into the prepared pan and smooth the top.
- Bake for 60 minutes.
- Cool in the pan on a wire rack for 1 hour.
- Turn onto the wire rack and cool completely.
- Melt chocolate chips in the microwave for 1 – 2 minutes.
- Drizzle chocolate over the cooled cake.
- Cut 4 remaining chocolate sandwich cookies into quarters. Place cookies on cake and serve remaining pieces alongside each piece of cake.
- Make sure cake mix, pudding mix and cookies are gluten free (and dairy free if you need).
- Let ingredients come to room temperature for the best textured cake.
- Gently chop the cookies so they don't turn into crumbs.
- Cool the cake completely before decorating.
Ready for more delicious gluten free desserts? Check out these recipes!
- Gluten Free Sugar Cookies
- Easy Gluten Free Peanut Butter Blossoms
- Gluten Free Lemon Pound Cake
- Soft Almond Flour Sugar Cookies
- Red Velvet Cupcakes
- Gluten Free Peanut Butter Chocolate Chip Cookies