Lani Halliday's Miso Chocolate Chip Cookie Cake




c/o Lani Halliday


Makes 1 9” Cookie Cake

Serves 8-12


1 Recipe of Miso Chocolate Chip Cookie dough, recipe below

1 Batch of Chocolate American Buttercream using 2lbs of butter or shortening, recipe below

Sprinkles or Chocolate Chips for Decoration.


Preheat your oven to 350*f and spray 3 9” cake pans with pan spray.


Mix up a batch of Chocolate American Buttercream, cover and set aside on the countertop.


Mix up 1 Batch of Miso Chocolate Chip Cookie dough. Divide the cookie dough evenly and press into the prepared cake pans. Bake in the middle rack of the oven for 10-12 minutes or until golden brown around the edges. Be sure that the cake pans aren’t touching. Remove from the oven and allow to cool completely before frosting.


Place your first layer of cake onto a cake plate and top with a generous scoop of frosting and spread it out evenly to the layer. Top with another layer of cookie and repeat. Add the remaining layer then spread the frosting all on the top and over the sides, frosting evenly. With a star tip in a piping bag, add some piping around the top or use your frosting knife to spread some abstract swooshes. Top with sprinkles or chocolate chips. Enjoy!


Miso Chocolate Chip Cookie Dough


Wet Ingredients

1 cup coconut oil

2 cups sugar

½ cup chickpea liquid, also known as aquafaba (from 1 to 2 cans of chickpeas)

1 tablespoon vanilla

1 teaspoon salt

⅓ cup miso paste


Dry Ingredients

3 cups all-purpose gluten-free flour

2 teaspoon baking powder

2 teaspoon baking soda


Measure all the wet ingredients into the bowl of a stand mixer. Using the paddle attachment, mix for 5 minutes at medium speed. Stopping twice to scrape the bottom of the bowl.


Measure the dry ingredients into a big bowl, following the order listed. Whisk thoroughly to combine. Switch the mixer to low speed and add the dry ingredients a little at a time until everything is combined.


Allow the cookie dough to sit for 30 minutes to hydrate before using.



American-Style Buttercream

*more of a flexible method than a strict recipe*

By Lani Halliday


Vanilla American-Style Buttercream

2 parts sifted confectioners sugar

1 part fat (butter or shortening)

a generous pinch of salt

a tablespoon (or more!) of vanilla extract

a few tablespoons of milk (or cream or plant-based milk) as needed



This recipe is great for understanding HOW to make buttercream as well as giving you flexibility to make a lot or a little (PLUS a bonus chocolate version) depending on what you need. While you can make this by hand, best results come with a hand or stand mixer. Room temperature butter is absolutely key.


Using the method to make enough Vanilla Buttercream to generously frost a 9” double layer cake goes like this:


2 lbs sifted confectioners (powdered) sugar

1 lb butter at room temperature

a generous pinch of salt

3 tablespoons vanilla

a few tablespoons of milk or cream (as needed)


Start with the butter in the bowl of a stand mixer fitted with a paddle attachment or, if using a hand-mixer in a large mixing bowl. Beginning on low speed, paddle the butter for a few minutes, stopping every minute or so to scrape down the sides and bottom of the bowl. You really want the butter to look like silky frosting or mayonnaise on its own before you add the rest of the ingredients.


When the butter is silky and smooth add the powdered sugar and starting on low, stir together while adding the salt and vanilla. Add the milk or cream 1 tablespoon at a time, if needed, to bring the buttercream together and whip to a spreadable texture. Use straight away, or can be stored in an airtight container on the countertop for a day or in the fridge for a week. If using from refrigerated, allow to warm up before re-whipping and using.



Chocolate American-Style Buttercream


Enough buttercream to generously frost a 9” double layer cake goes like this:


2 lbs sifted confectioners (powdered) sugar

1 lb butter at room temperature

1-1.5 cups of sifted unsweetened powder (you can sift if into the sugar)

a generous pinch of salt

3 tablespoons vanilla

a few tablespoons of milk or cream (as needed)


Use the same method as above and enjoy! You can adjust the amount of cocoa in the recipe by adding a bit more milk at the end to make it smooth and spreadable.










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