This vegan cookie cake recipe is the perfect treat for the cookie lover in your life. You can serve it with frosting like a cake or just serve it in cookie slices. There is no wrong way to eat a cookie cake.
Why you’ll love this recipe
- It’s a giant cookie; need I say more?
- It makes a delicious vegan dessert for a special occasion or a birthday party
- It’s a crowd pleaser
- Perfect birthday cake for the cookie lover in your life
- It could be a gluten-free cookie cake if you need it to be.
- It’s made with basic ingredients
- You don’t need a stand mixer or a hand mixer to make the actual cookie cake.
- It’s a super easy recipe.
Ingredients and substitutions
Check out the recipe card at the bottom of this post for the full recipe.
- Flax egg- if you don’t have any flax seeds then feel free to use another egg substitute. You need enough to replace one egg.
- Brown sugar- I’m a big fan of the texture that brown sugar brings to a recipe. If all you have is white sugar, you could substitute this for white sugar, but I wouldn’t.
- White sugar- the same goes here. If you are all out of white sugar, you can substitute it for brown, but I would try to stick with the combination.
- Baking soda + Baking powder- the combination of the two lead to the perfect crumb for this cookie cake
- Salt- baked goods need a little salt to add to the flavor pop of the recipe.
- Cornstarch- if you’re out of cornstarch, you can leave this out, but it helps add to the texture I was looking for.
- All purpose flour- is the best flour for this vegan chocolate chip cookie cake, but if you need it to be gluten-free, you can sub it out for a gluten-free flour blend.
- Vegan butter- all classic chocolate chip cookie recipes start with some butter. This one is no different, except that you melt the vegan butter instead of having it soft.
- Vanilla extract- is one of those essential ingredients in making chocolate chip cookies taste like the classic it is.
- White vinegar- this makes the baking soda react. It’s not a ton, so if you need to use apple cider vinegar, you can.
- Vegan chocolate chips- Enjoylife makes great dairy-free chocolate chips. Trader Joe’s semi-sweet ones are also vegan, and often the store brand makes a vegan version if you read the packages.
- Vegan butter- you want this soft this is essential for the frosting flavor; don’t sub this out for anything else like shortening.
- Unsweetened cocoa powder- If you want this to be vanilla vegan buttercream frosting, you can sub this out.
- Powdered sugar- it’s best to sift this if you have a sifter; if you don’t, that’s okay to use it as you have it.
- Vanilla extract- adds a hint of vanilla flavor to the chocolate frosting.
- Salt- you can leave this out, but it makes the frosting tasty.
- Non dairy milk- you can use any non-dairy milk you love, like soy milk, almond milk, coconut milk, oat milk, and the list goes on.
How to make this vegan cookie cake recipe
Here are step-by-step instructions;
Start by preheating your oven to 350 degrees, spraying a cake pan with cooking oil, dusting it with flour, shaking out any excess flour, and setting it aside.
Make your flax egg by getting a small cup and adding your flax meal and water, stir until combined well, and let sit for about 5 minutes.
Take a large bowl and add your dry ingredients; sugars, baking soda/powder, salt, cornstarch, and flour, and whisk until combined.
Add wet ingredients; melted vegan butter, flax egg, white vinegar, and vanilla extract. Stir with a spatula until combined well. Add your vegan chocolate chips and work into the dough.
Add the cookie dough to the prepared cake pan, spread it with your clean hands evenly, pressing into the pan.
Step 6- Bake it
Bake in the preheated oven for 14-18 minutes. It will fluff up a bit; you don’t want to overbake it. Let it sit in the pan on a cooling rack for about 45 minutes, then carefully cut around the edge of the cookie to make sure it’s not stuck to the pan, and then dump the cookie cake out on the cooling rack and let it finish cooling.
Step 7- While it’s cooling, start the frosting.
Add the frosting ingredients in a medium bowl; take an electric mixer and beat until smooth.
Step 8- Decorate the cake.
Add this mixture to a piping bag and pipe it onto the cookie cake as desired.
Expert Tips and Tricks
- If you have a springform pan (the kind where it has a removable bottom from the sides), they work great for this, but I don’t have one, so I use a cake pan and make sure it’s greased and floured well.
- Do not under grease and flour your cake pan.
- Don’t try to remove the cookie cake from the pan too early, or it’ll break, and then you’ll be sad.
- You could also cook this in a cast-iron skillet like a skillet cookie.
- The kind of pan you use will change the baking time.
How to Serve
This is best served a room temperature unless you don’t want to put the frosting on it. Then feel free to serve it warm with a scoop of vegan vanilla ice cream.
If you don’t want to use frosting but want to put something on it, you could do a drizzle of melted peanut butter or almond butter, chocolate sauce, or whatever else sounds tasty.
How to store and freeze
Store your cookie cake slices in a sealed container on the counter for up to 5 days.
You can freeze this by placing it in a freezer safe airtight container in the freezer for up to 3 months. Let it defrost on the counter before enjoying it.
Variations and Ad-ons
- You can make this with no frosting or vanilla frosting instead of chocolate.
- You can add nuts for more flavor and crunch.
- Add vegan white chocolate chips for a different flavor.
- I prefer to use a mixture of mini and regular-size chocolate chips.
Recipes you may like
- Perfect Vegan Chocolate Chip Cookies
- Vegan Chocolate-Covered Strawberry Cake
- Vegan Peanut Butter Cup Cupcakes
- 1 flax egg 1 TB flax meal + 2 TB water
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt 1
- 1 TB cornstarch
- 1 1/2 cups all purpose flour
- 1/2 cup vegan butter melted
- 2 tsp vanilla extract
- 1/2 tsp white vinegar
- 1 cup vegan chocolate chips
- 1/4 cup vegan butter, soft
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 TB non dairy milk
- Start by preheating your oven to 350 degrees and spraying a cake pan with cooking oil and dust it with flour, shaking out any excess flour, and set it aside.
- Make your flax egg by getting a small cup and adding your flax meal and water, stir until combined well, and let sit for about 5 minutes.
- Take a large bowl and combine your dry ingredients; sugars, baking soda/powder, salt, cornstarch, and flour, and whisk until combined.
- Add your wet ingredients; melted vegan butter, flax egg, white vinegar, and vanilla extract. Stir with a spatula until combined well. Add your vegan chocolate chips and work into the dough.
- Add the dough to the prepared cake pan, spread it with your clean hands evenly, pressing into the pan.
- Bake in the preheated oven for 14-18 minutes. It will fluff up a bit, you don't want to overbake it. Let it sit in the pan on a cooling rack for about 45 minutes, then carefully cut around the edge of the cookie to make sure it's not stuck to the pan and then dump the cookie cake out on the cooling rack and let it finish cooling.
- While it's cooling, start the frosting.
- Take a medium size bowl and add the frosting ingredients; take an electric mixer and beat until smooth.
- Add this mixture to a piping bag and pipe it onto the cooled cookie cake as desired.
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