Vegan Cookie Cake

Celebrating something special? This easy vegan cookie cake recipe will make your party sing for more! If you’re looking for easy cookie cakes with lots of chocolate chips and a soft, buttery cookie crust, this is the one for you.

A slice of chocolate chip cookie cake on a napkin sits in front of the rest of the cake.

I like to party. But not in the way some people think. I love having people over and celebrating fun events, like birthdays, anniversaries, and you know, random Tuesday nights!

It’s nice to have a go-to recipe that’s a real crowd-pleaser. That’s where this chocolate cookie cake comes in. It’s based on my vegan chocolate chip cookies recipe which is a bakery-style cookie.

Add dollops of vegan chocolate frosting on top with sprinkles for added fun!

Why This Recipe is a Winner

  • MOIST — Using brown sugar keeps this cookie cake nice and moist throughout
  • EGG-FREE — Ground flaxseed is a perfect egg replacer that adds binding to the batter without adding flavor.
  • CHOCOLATEY — Pressing reserved chocolate chips into the top of the cookie dough before baking means lots of melty chocolate chips will show through in your cookie cake!

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

You can also bake sprinkles right into your cookie cake. Use this confetti cookies recipe as a guide.

How to Make Vegan Cookie Cake

You can get the complete list of instructions in the recipe card below. Here is a synopsis of the steps to make this vegan chocolate chip cookie cake:

  1. Whip vegan butter and sugar with a mixer until light and fluffy.
  2. Beat in flaxseed, cornstarch, and vanilla extract.
  3. Stir the dry ingredients and pour this into the butter mixture. Mix until combined.
  4. Add 1 cup of chocolate chips.
  5. Stir in almond milk to achieve a spreadable consistency.
  6. Press the batter into a prepared pan.
  7. Press chocolate chips on top of the batter.
  8. Bake until the edges are golden.
  9. Decorate the baked and cooled cookie cake with chocolate frosting.
A closeup of the frosting on the edge of a chocolate chip cake.

Reader Reviews

We served this for my son’s birthday and everyone raved over it. It was so good!


This cake turned out great! Made it for my brother’s birthday party and was a hit… It tastes even better on day 2! Loved this, will be saving the recipe.


Frequently Asked Questions

Can cookie cake be frozen?

You can freeze a cookie cake as a whole or individual slices. Allow the cake to cool completely, then wrap it in plastic wrap. You can add a layer of foil to ensure it’s sealed completely. Then freeze for up to 3 months. Transfer cooled slices to a freezer-safe container or bag for individual slices and freeze.

Can a cookie cake stay out?

You can leave a cookie cake at room temperature for several hours, but after that, you’ll want to wrap it in plastic to prevent it from drying out. Adequately covered, it can stay out for up to 3 days.

Marly’s Tips

Use these tips to make this cookie cake recipe perfect every time:

  • Serve your cookie cake with or without frosting.
  • I used a Wilton 1m Star Piping Tip (paid link).
  • Add some colorful sprinkles for a party theme.
  • Transform this into a gluten-free cookie cake by substituting gluten-free baking flour for the all-purpose flour.
  • Knowing how long it takes to bake a cookie cake is essential. I recommend 20 to 25 minutes. Make sure it doesn’t overbake. You want the crust to be a light golden brown, but the center can be tender. It will firm up as it cools.

More Vegan Birthday Treats

If you love this vegan chocolate chip cookie cake, you will love this vegan chocolate cake or this vegan vanilla cake. So many birthday cake dessert options! Here are some more festive vegan treats to try:

Looking down on a chocolate chip cookie cake with a slice cut out.

Vegan Chocolate Chip Cookie Cake

Try this vegan chocolate chip cookie cake recipe for dessert tonight. It makes a tender cookie cake infused with chocolate chips and a delicious buttery flavor!
4.74 from 15 votes
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 20
Calories: 202kcal


  • ¾ cup vegan butter , softened
  • 1 cup light brown sugar , packed
  • 1 tablespoon ground flaxseed
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups dairy free chocolate chips
  • 2 tablespoons unsweetened almond milk
  • Optional: Vegan Chocolate Frosting


  • Preheat oven to 350°F/175°C. Spray an 8-inch round cake pan or springform pan with vegetable cooking spray.
  • Combine vegan butter and sugar in a mixing bowl. Mix with a beater on medium speed for 1 to 2 minutes, until light and fluffy. Add flaxseed, cornstarch, and vanilla extract. Beat for another minute until combined and light.
    Looking down on a stand mixer full of creamed butter and sugar.
  • In a bowl combine the flour, baking soda, baking powder, and salt. Stir to combine. Pour this into the bowl with the butter mixture. Mix on low speed until just combined.
    The dry ingredients are being poured into a mixing bowl with the butter sugar mixture.
  • Add 1 cup of chocolate chips to the batter. Add almond milk 1 tablespoon at a time, until you achieve a spreadable consistency.
    chocolate chip cookie dough in a stainless steel mixing bowl
  • Press cookie dough batter into the prepared pan.
    A hand uses a spatula to press cookie cake dough into a pan.
  • Place the remaining chocolate chips on the top of the batter, pressing them in just a little. Bake for 20 to 25 minutes until edges of the crust are golden.
    A hand holds a pan full of cookie cake batter with chocolate chips pressed into the top.
  • Optional: Decorate the edges of the cookie cake with chocolate frosting once it has cooled completely. This frosting tip from Amazon works great.

Recommended Equipment

(The products above contain sponsored links to products we use and recommend)

Calories: 202kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Sodium: 185mg | Potassium: 124mg | Sugar: 14g | Vitamin A: 325IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 0.8mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2021.

44 Responses to Vegan Cookie Cake

  1. Avatar thumbnail image for MarlyShana Reply

    5 stars
    We had a family birthday party yesterday (for a few people). My niece and nephew wanted a cookie cake, so I offered to make one. I had never made one before, and I was so happy that everyone loved it! It is so easy to make too!

    • Avatar thumbnail image for MarlyMarly

      Hi Shana! So glad your family birthday party went well! And so glad you all liked this cookie cake recipe!

  2. Avatar thumbnail image for MarlyWendy Reply

    5 stars
    We served this for my son’s birthday and everyone raved over it. It was so good!

    • Avatar thumbnail image for MarlyMarly

      Ah, Wendy, I’m so glad to hear from you! And I’m so glad this cookie cake was a hit at your son’s birthday party! Also, happy birthday to your little guy!

  3. Avatar thumbnail image for MarlyAnnie Reply

    Hi, I was wondering if you could double this recipe and if so, what size pan would you recommend using?

    • Avatar thumbnail image for MarlyMarly

      Hi Annie. I have not tried this myself, but it does seem possible. I would double the recipe and then use a 14-inch round pizza pan. Or there’s a Wilton giant cookie pan (affiliate link) that’s either round or heart-shaped that would work too.

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