Chocolate chip cookie fault line cake recipe

Say hello to my chocolate chip fault line cake, a 3 layered chocolate chip vanilla sponge cake, vanilla and light chocolate buttercream, with homemade cookies, chocolate chips, and buttercream swirls.


for the cake

  • 480ml of dairy-free milk (I use unsweetened almond milk)
  • 2 teaspoons of apple cider vinegar
  • 420g of self-raising flour
  • 470g of golden caster sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of bicarbonate of soda
  • 120g of coconut oil (melted)
  • 100g of dairy-free chocolate chips

for the buttercream

  • 210g of dairy-free butter
  • 600g of icing sugar
  • 1 teaspoon of vanilla extract
  • 1/2 tablespoon of cocoa powder
  • 1/2 teaspoon of dairy-free milk (I use unsweetened almond)
  • 40g of dairy-free chocolate (chopped into small chips)
  • Vegan cookies
  • Dairy-free chocolate chips
  • Edible gold paint


To make the cakes

  1. Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.
  2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
  3. In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
  4. Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.
  5. Add the wet ingredients into the dry ingredients and mix.
  6. Fold in the chocolate chips (optional).
  7. Pour equal amounts of batter into the lined cake tins. Make sure to tap the tins on the worktop to remove any air bubbles.
  8. Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
  9. Place the cakes on a cooling rack and allow to cool fully. Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the buttercream

  1. In a bowl/stand mixer, cream the butter on high then add in the icing sugar and vanilla extract.
  2. Divide the buttercream between two bowls.
  3. To one of the bowls, mix in 1/2 a tablespoon of cocoa powder to make the beige buttercream for the outside of the cake.
  4. Stack and fill the cake with the plain white buttercream.
  5. Crumb coat the whole cake with buttercream and pop into the fridge to set. This will take around 1 hour.

How to create the fault line with buttercream

  1. Add a thick layer of buttercream to the outside center of the cake.
  2. Press vegan cookies into the soft buttercream. Alternating them so that they fit next to each other perfectly.
  3. Add a thick layer of buttercream to the top and bottom of the cake, leaving the cookies exposed, and using a cake scraper or large spatula, smooth out the buttercream. You want the buttercream to be thick so you don’t scrape off the cookies. Check out this amazing tutorial I found on Youtube!
  4. Paint the edges of the buttercream (the fault line) with edible gold (optional). To decorate, I added leftover buttercream into a piping bag fitted with a medium open star tip nozzle and piped some swirls around the top of the cake. Then I added some mini cookies and sprinkled over chocolate chips.
  5. Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.
  6. Best eaten within a few days!

Source: The Little Blog Of Vegan

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