Cookie dough is one of life's greatest pleasures. I am not sure why, maybe the temptation arises from the idea it is forbidden; you are eating it prematurely, sneaking a spoonful of the dough that was intended to be baked at 180 degrees for 8-10 minutes. But then again, it often tastes better than the actual cooked cookie! However, there is also the scary realization (for me, anyway) that when you are indulging in aforementioned cookie dough, you are eating raw egg. Gross. I am freaked out all the time that when I was younger I used to eat cookie dough like there was no tomorrow. Remember those slabs of cookie dough sold in supermarkets, where all you had to do was slice the dough and bake them? Well, let's just say in my house, the dough was rarely turned into cookies.

So harkening back to my one time love, cookie dough, I made this cake. It is two of my favourite things: chocolate cake and cookie dough. What is not to love? Don't be fooled by the cookie dough title though. This is a healthy-fied cookie dough, made with chickpeas, maple syrup, almond butter, vanilla and cacao nibs. Not entirely your sugar high cookie dough, but definitely reminiscent of the stuff, in a good way. Plus, it is high in protein! Take that, people who constantly nag me "but where do you get your protein from?!" Cake, that's how. Duh. Just one slice of this cake has over 12 g of protein peeps. So all you really need to do is eat four slices, and you're good for your RDI of protein for the day. Now, those are some facts that I like!

Prep: 35 minutes, cooking 45-50 minutes. Total time: 2 hours.

Makes 10-11 slices.

For the cake (altered from this recipe):

1/2 cup almond meal
1/2 cup cornflour (or other GF flour)
1/4 cup plain GF flour mix
1 cup coconut sugar
1 tsp baking soda
1/3 cup cacao powder
1/2 tsp salt
1 tbsp instant coffee dissolved in 1 cup hot water
1 tsp vanilla essence
1/3 cup vegetable oil (e.g. canola, coconut)
1 tsp apple cider vinegar

For the cookie dough icing:

1 x 400 g chickpeas, rinsed and drained.
1/4 cup maple syrup
1 tsp vanilla essence
1/4 tsp cinnamon
80 g almond butter
1/2 cup cacao nibs (can use vegan chocolate chips, but then the cake wouldn't be entirely sugar free)

Method:

1. Preheat oven to 180 degrees Celsius. Dissolve coffee in water in a bowl. Add coconut sugar, vanilla, salt, vegetable oil and vinegar. Whisk together.
2. Add in cacao powder, almond meal, then sift in the rest of the GF flours you are using, plus baking soda. Mix well.
3. Grease a round cake tin and dust with cacao powder. Pour in cake mix. Place in oven and bake for 40-50 minutes, until cake tester comes out clean.
4. Let cake cool for at least 30-40 minutes.
5. In a high speed blender, combine chickpeas and maple syrup until smooth and combined. Scrape down sides as needed. Add almond butter, vanilla and cinnamon and blend again. Scoop out and put in a bowl, then add the cacao nibs.
6. Assemblage: cut the cake in half, then layer cake with the cookie dough. I topped mine with some cookie dough protein balls and chocolate bark.