Vegan Chocolate Chip Cookie Cake Recipe

Vegan Chocolate Chip Cookie Cake Recipe

This homemade vegan cookie cake is surprisingly easy to make yet looks impressive. It's the ultimate dessert for birthday parties, graduation, anniversaries, or any special occasion!

Course Dessert

Prep Time 15

Cook Time 25

Total Time 40

Servings slices

Calories 256kcal

Author Jenna Urben

Equipment

Ingredients

Wet ingredients

½ cup vegan butter softened to room temperature
¾ cup brown sugar packed
¼ cup granulated sugar
2 teaspoon vanilla extract
1 flax egg

Dry ingredients

1 ½ cups all-purpose flour
2 teaspoon cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup vegan chocolate chips

Vegan frosting

¼ cup vegan butter softened to room temperature
1 cup powdered sugar
1 tablespoon dairy free milk
1 teaspoon vanilla extract

Instructions

Preheat oven to 350F and grease a 9-inch round pan with cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened vegan butter and sugars on low-medium speed until smooth.
Add flax egg and vanilla extract, beat until combined and creamy.
Sift in the flour, cornstarch, baking powder, baking soda, and salt then mix on low until a soft cookie dough forms.
Add dark chocolate chips to the mixing bowl and stir until evenly distributed. I used regular morsels, but mini chocolate chips or chocolate chunks would be great too!
Transfer cookie dough to the prepared cake pan and press the dough into a smooth layer, making sure to get all the corners.
Bake for 20-25 minutes, until the top is golden brown and the center is firm. Remove from oven and let cool completely in the pan. Once cool, carefully remove from pan and place on a serving platter to decorate.
To make homemade vegan frosting, add softened vegan butter to the bowl of a stand mixer fitted with the paddle attachment, cream for about 1 minute, until smooth.
Slowly mix in sifted powdered sugar until fully incorporated, starting low and increasing speed. Add dairy free milk and vanilla, mix on medium-high for 1 minute, until creamy.

Notes

Storage

Store cookie cake in an airtight container at room temperature for 2-3 days.
To freeze, wrap in aluminum foil or plastic wrap then place in a freezer bag for up to 3 months. Thaw in the fridge then bring to room temp before serving.

Frosting tips

My recipe makes enough frosting to pipe a border (thicker than shown photos) around the cookie cake. Double the recipe to cover the top or add extra decorations.
If it looks too runny, add more powdered sugar. If it looks too stiff, add a little dairy free milk until you get to the desired consistency.

Nutrition