Recipe Collab: Vegan Cookie Dough Quinoa Cake

If you ever want to truly test your self-restraint, put a couple tubs of Alpendough cookie dough in your fridge and see how long it lasts. We wouldn't resist combining ours with Toasted Quinoa Hot Cereal and a few other goodies to make this unbelievable cheesecake-ish layer cake thingie! 

Alpendough Cake.jpg
  1. Bottom layer: Spread one pint of Alpendough Double Chocolate Chip Cookie Dough over the bottom of a 9" springform pan.
  2. Middle layer: Soak 1 cup of IHK Toasted Quinoa Flakes in warm almond milk for 10 minutes. Then combine with a 1 tbspn of vanilla extract, 1 pinch of salt, 1/4 cup of coconut sugar, 1/2 cup of cashews and pulse in a food processor until you have a crumbly mixture. Press over the top of the cookie dough layer. 
  3. Top layer: Blend 1/2 packet (6oz total) of silken tofu in food processor with 1 cup of melted dark chocolate chips and 1/2 cup of almond milk. Spread over the top of the cake. 
  4. Refrigerate for 30 minutes and then serve.