Even the most discerning palates won’t be able to tell that this decadent dessert is gluten free, grain free, dairy free and soy free. This rich, moist, and chewy Paleo Chocolate Chip Cookie Cake is topped with chocolate cashew butter fudge and mini chocolate chips for the ultimate paleo treat!
Here’s my story today: you must make this dessert. There, that’s all I have!
But really, I don’t care if you think Paleo is a joke or if you think that I’m a joke for calling this dessert “Paleo.” For any and all judgements, I’m still telling you that you simply MUST make this dessert.
See? Sugar makes me sassy. But, my birthday is this Sunday, and so I can eat all the paleo chocolate chip cookie cake topped with ooey gooey chocolate and cashew butter fudge that I want to – and if I want to share with you guys, you WILL allow me to!
Plus, as of Monday I’ll likely be avoiding sugar to prep my body for “the marathon” next Sunday, so, let me have my moment with this now. And, since I’m giving you the recipe and all, I wouldn’t be mad if someone (anyone) made this for me to plant my face in after the race. Just saying!
Putting together this recipe was easy, thankfully. I adapted the “cake” layer from my tried and true Cranberry Chocolate Chip Cookies, and the fudge layers from last winter’s Chocolate Cashew Butter Hearts (need to retake those photos!)
All in an effort to make things as delicious as possibly by combining two of my favorite sweet treat recipes, and making something bigger and better. 
As for my birthday, I don’t have much to say about it this year, besides that I’m happy it’s here, again.
Every year, since the beginning, my mom has asked me the same question: “How does it feel to be (blank) age?” And of course every year I say the same thing “the same as it felt to be the other age.” I think I was over that question after turning 10.
Although now, I’m at the point where I can just say “old, older, oldest” and it would likely be accurate no matter what age I am. We are not going backwards, after all, and my kids getting older and alarmingly taller as the months pass seems to enhance the feeling 😉
Feeling older is most certainly not a bad thing though, for me. I realize I’m in a phase where I’m learning a lot, seeing things from the perspective of having had many experiences, and it feels good to no longer be young and narrow minded. As I age, the world expands, and I become smaller in the very best way possible.
Okay, that’s super wonderful and all, but back to the paleo chocolate chip cookie cake. Have I told you that you NEED to make this? Well, now’s really your chance, the recipe is here!
Paleo Chocolate Chip Cookie Cake with Chocolate Cashew Fudge
Ingredients
- For the "Cake" Layer
- 1 egg plus 1 egg-yolk room temp
- 1/2 cup coconut oil melted and cooled to nearly room temp
- 1/2 cup organic coconut sugar
- 2 tsp pure vanilla extract I love this kind
- 2 cups blanched almond flour
- 1/4 cup tapioca flour/starch
- 1 tsp baking soda
- 1/8 tsp fine grain sea salt
- 2/3 cup dairy free dark chocolate chips I used Enjoy Life
- For the Chocolate Fudge Layer
- 3/4 cup dairy free dark chocolate chips I used Enjoy Life
- 2 tbsp coconut oil
- 1/4 cup nut butter of choice
- 1 tsp maple syrup raw honey, or favorite sweetener (optional)
- For the Cashew Butter Fudge Layer
- 1/4 cup + 2 tbsp creamy cashew butter or other smooth nut butter
- 3 tbsp coconut oil melted
- 1 tsp pure vanilla extract
- 1 tbsp raw honey or pure maple syrup
- Mini dairy free chocolate chips
Instructions
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Make the cookie cake layer:
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Preheat the oven to 350 degrees and grease a 9 inch cake pan with coconut oil.
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Combine the eggs, coconut sugar, coconut oil, and vanilla and beat until very smooth.
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In a separate bowl, combine all the dry ingredients, then slowly beat into the wet mixture to form a sticky dough.
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Stir the chocolate chip in, and transfer the mixture to the greased cake pan. Bake in the preheated oven for 15 minutes, or until set, remove from oven and set aside to cool.
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For the Chocolate Fudge Layer:
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In a small saucepan over very low heat, stir & melt the chocolate chips and coconut oil until smooth. Remove from heat and stir in the nut butter and sweetener until satiny smooth, set aside to cool.
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For the Cashew Butter Fudge Layer
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In a mixing bowl, combine the melted coconut oil with the creamy nut butter, and beat until smooth. Stir in the honey (or maple syrup) and vanilla.
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Once the cookie cake is mostly cooled, spread the chocolate fudge layer on generously, followed by the cashew butter layer. If you want to create pretty designs (I tried but got impatient!) you can refrigerate between fudge layers, otherwise, any way you want to top this cake will work.
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Top with mini chocolate chips if desired, and refrigerate for 1-2 hours to set the top. Store leftovers in the fridge, removing about 30 minutes before serving to soften the fudge layers.
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Enjoy!
Nutrition
Any thoughts on feeling older?
I know you’re thinking “who cares” and “let’s eat dessert!”
At least I am right now…
Have a great weekend! I’ll be back Monday with training & weekend/birthday recap!
The Cookie ChRUNicles says
October 23, 2015 at 5:17 amOMG this looks so good! Wishing you the happiest of birthdays xoxox
Michele says
October 23, 2015 at 6:15 amI’m seriously making this again today since the first one was gone way too fast! Thanks 🙂 xoxo
SuzLyfe (@suzlyfe) says
October 23, 2015 at 6:47 amI hate you. But I love you. I’m a Suz divided. Where was this 3 weeks ago when Iwas in the midst of taper>???? HUUUUHHH????
Michele says
October 23, 2015 at 3:22 pmHaha! Perfect taper treat 🙂
Margaret @ youngandrungry says
October 23, 2015 at 6:55 amThis truly looks like the best paleo treat I’ve ever seen! The minute I’m done with my whole30, I’m on it! I hope you have an amazing birthday weekend!
Michele says
October 23, 2015 at 3:23 pmThanks! I have a thing for cookies cake, and yup, this is a MAJOR treat!
cottercrunch says
October 23, 2015 at 8:03 amcan i invite myself to your house for this? Even though it’s your bday weekend? haha. I’ll bring sausage for my gift. YUM!
Michele says
October 23, 2015 at 3:24 pmThat would be a great gift, especially chorizo, lol 🙂
renaissancerunnergirl says
October 23, 2015 at 8:15 amOh my, my new grain and dairy free experimenting tummy NEEDS this! Do you think I could sub peanut flour/peanut butter where almond is called for?
Michele says
October 23, 2015 at 3:25 pmI haven’t used peanut flour but if you think it’s similar to almond then yes, try it out! Peanut butter would definitely give the top layer a different flavor, but obviously if you love peanut butter and chocolate then that’s a good thing!
AmandaM says
October 23, 2015 at 9:31 amHappy Birthday! Hmm.. my deep thought of the day on feeling older? I do think there is a difference between feeling older and getting older. I’d say up until 30 I didn’t “feel” any older when I turned the next age/”got” older. Now, I think my joints and muscles do in fact “feel” older each day as I “get” older – so the two are indistinguishable 🙂 Ha. But really, for me the number one benefit now from feeling/getting older is that I’m able to take what used to be some dire disappointment/end of the world scenario and realize that “this will pass”. It’s so comforting! Some “thing” could happen today and I’ll think “huh, okay, that stinks but it doesn’t matter much in the grand scheme.” If that same “thing” happened 10, 15 years ago, I’d be freaked out and think that my life was over.
I hope you have a wonderful joy-filled day with your family!
Michele says
October 23, 2015 at 3:26 pmPerspective is one of the best parts of getting older, I agree. And thanks!
fitfoodiemama says
October 23, 2015 at 9:48 amYUM! I think I just died of happienss!!! Looks AMAZING!
Michele says
October 23, 2015 at 3:26 pmThanks! Yup, very yummy stuff 🙂
Strength and Sunshine says
October 23, 2015 at 10:25 amLet me just eat those fudge layers!!! Totally go all out on Sunday!!! The “pre-prep prep” 😉 I think on birthdays should should have some form of chocolate at/with every meal 😛
And the older you get the better! More learned, experienced, it’s good and beautiful!!!! (even though I always totally hate birthdays now, haha) but no qualms about getting older!
Michele says
October 23, 2015 at 3:28 pmI know, you can really just make the fudge part in cupcake liners and freeze – yum! And I agree that experience is a powerful part of aging 🙂
Amanda @ .running with spoons. says
October 23, 2015 at 10:42 amHappy early birthday, lady! I honestly really enjoy getting older… mostly because I’m a lot more sure of myself and more comfortable in my own skin than I was when I was younger. That and I feel like I have a more well rounded way of looking at things. I’d definitely never go back to my younger years if I had the chance…
Michele says
October 23, 2015 at 3:30 pmThanks! Perspective and confidence – priceless and can only come with experience, I agree!
Kelsey says
October 23, 2015 at 10:43 amLooks fantastic! I will have to make this soon! Thanks for sharing 😀
Michele says
October 23, 2015 at 3:33 pmOf course! Hope you enjoy!
Sheena @ Paws and Pavement says
October 23, 2015 at 10:56 amI am embracing getting older by treating my body better, more rest, more recovery and better fuel. Also I feel my internal clock ticking and am so ready to start a family….I’m glad that I’m being so mindful of my health as I get older although I wish I would have started being better in my twenties!
Michele says
October 23, 2015 at 3:34 pmI think we all feel the same about that to some degree- it’s hard not to feel invincible in your 20s!
Sam @ PancakeWarriors says
October 23, 2015 at 11:18 amHappy Birthday!! This chocolate chip cookie cake looks like the perfect way to celebrate. I don’t think this would last long in my house! Loving these flavors together!!
Michele says
October 23, 2015 at 3:34 pmThanks! Definitely didn’t last in ours! I’m actually making a second round 🙂
suzysuzyheather says
October 23, 2015 at 11:42 amI love getting older because that means I’m one year closer to the day that all these kids MOVE OUT! Lol… just kidding. This dessert looks wicked. I can’t even handle it.
Michele says
October 23, 2015 at 3:35 pmHa! Didn’t even think about that one… 😉
thisrunnersrecipes says
October 23, 2015 at 2:59 pmHappy birthday! I can’t handle how delicious this looks. Chocolate chips, almond meal cookies, and cashew butter? Too good!
Michele says
October 23, 2015 at 3:36 pmThanks! This combo is definitely a keeper – can do no wrong 🙂
Sara @ Oats & Rows says
October 23, 2015 at 3:12 pmThis looks HEAVENLY! Can’t wait to try this. Have a great birthday!!
Michele says
October 23, 2015 at 3:36 pmThank you! Hope you enjoy 🙂
Lesq says
October 23, 2015 at 4:26 pmYour bday is my anniversary!!! Happy, happy bday to you and may it be a tear filled with health, love, joy and peace. Many, many more great ones. Love your thoughts on getting older.
Michele says
October 26, 2015 at 8:27 pmThanks Leslie 🙂
Lisa @ Lisa the Vegetarian says
October 23, 2015 at 6:57 pmLove the idea of using cashew butter in these. Also, fudge reminds me of the holidays for some reason.
Michele says
October 26, 2015 at 8:28 pmYum, I need to make more fudge for the holidays I think 🙂
athleticavocado says
October 24, 2015 at 10:50 amthis is seriously so epic!!! Who wouldn’t want this for a bday cake!!???
Michele says
October 26, 2015 at 8:28 pmThank you!!
danielle saucy smith says
October 24, 2015 at 12:08 pmoh my goodness Happy Happy Happiest of birthdays and weekends EVER!!! <3
this recipe looks so utterly lovely and tasty, and i hope you have a fabulous weekend 🙂
i love getting older on most levels 😉
happy birthday again Michele!!!! xoxox
Michele says
October 26, 2015 at 8:28 pmThanks Danielle, the weekend was great!
fionajarrett says
October 24, 2015 at 1:02 pmOh my god, this looks unreal! I can feel my blood sugar getting all excited just looking at the picutres 😀 I’ll have to come up with a good excuse to make this truly inspirational creation! Happy birthday!!
Michele says
October 26, 2015 at 8:29 pmAnytime is good for this sweet celebration 🙂 Thanks!
Emily says
October 24, 2015 at 2:01 pmHappy (early) birthday! I made these bars this morning and have already slowly worked my way down one row…the ganache/cashew combination is unbeatable.
As for the aging, I had a rather embarrassing on Friday when my students asked how old I was, and I COULDN’T REMEMBER. I had to text my husband for verification. #feelingageless(?)
Michele says
October 26, 2015 at 8:30 pmThat’s awesome, so glad you made them! And thank you so much, it was a great weekend 🙂
Gabrielle@runcooklaugh.com says
May 13, 2016 at 5:55 pmThat looks delicious! Happy birthday!
Pat says
December 20, 2016 at 5:17 pmI won a desert contest with this recipe!!!! 24 other deserts were presented and I won 1st place!! SO YUMMY!!!
Michele says
December 21, 2016 at 1:25 amThat’s so great to hear! Woohoo!
Rachel says
August 18, 2017 at 9:11 pmI used this recipe to make a “birthday cake” for a friend who doesn’t like cake. He’s not paleo, nor are many of my friends that were there to try it, but they all LOVED it! Great recipe that I’ve recommended to several paleo friends. Thanks!
Michele says
August 21, 2017 at 8:23 pmThat’s great to hear! So happy you liked it 🙂
Amy says
September 30, 2017 at 5:59 pmI just wanted you to know that I just put this in the oven and I am sooo excited! I made it 2 weeks ago and have been craving it ever since. My husband who prefers his desserts packed with gluten, dairy and refined sugar said it tasted like the cookie cake from the mall he grew up eating and promptly helped me devour it. Thank you for this recipe!
Michele says
October 4, 2017 at 8:29 amI’m so happy you guys are loving this one!
Hayley says
February 2, 2018 at 12:09 pmI am egg free unfortunately, any suggestions??
Michele says
February 2, 2018 at 8:44 pmYou can sub flax eggs – I’d use 2 – 2 Tbsp ground flaxseed mixed with 5-6 Tbsp water, allow to sit 15 mins
Hayley says
February 3, 2018 at 7:02 pmThank you! I think I’m out but I have chia. I may try that. Hoping it works!
Hayley says
February 3, 2018 at 7:05 pmOh no! How’d I miss tapioca starch? Is there a replacement for that??
Michele says
February 3, 2018 at 11:08 pmYou can probably just use almond and it should be fine!