Vegan Cookie Cake
Celebrating something special? This easy vegan cookie cake 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.
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
- Using brown sugar keeps this cookie cake nice and moist throughout
- Ground flaxseed is a perfect egg replacer that adds binding to the batter without adding unnecessary flavor
- Pressing reserved chocolate chips into the top of the cooke dough before baking, means lots of melty chocolate chips will show through in your cooke 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.
- Vegan butter — Use Earth Balance butter (not tub margarine) or homemade Vegan Butter.
- Brown sugar — Use light, dark, or made from scratch Brown Sugar.
- Cornstarch — Cornstarch makes this cookie cake soft.
- Flour — Use all-purpose flour for a tender cookie cake. Substitute whole wheat pastry flour.
- Leavener — Using both baking soda and baking powder is important
- Chocolate chips — Use your favorite Dairy-Free Chocolate Chips
- Plant-based milk — Use any plant-based milk.
- Chocolate Frosting — Add swirls of Vegan Chocolate Frosting.
Frequently-Asked Questions
You can freeze a cookie cake as a whole or individual slices. Allow the cake to cool completely and then wrap in plastic wrap. You can add a layer of foil to make sure it’s sealed completely. Then freeze for up to 3 months. For individual slices, transfer cooled slices to a freezer-safe container or bag and freeze.
You can leave a cookie cake out at room temperature for several hours, but after that you’ll want to wrap it in plastic wrap to prevent it from drying out. Properly 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
- To frost your cookie cake as I did, I used a Wilton 1m Star Piping Tip (paid link). Be sure to allow the cake to cool completely before frosting
- 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
- It’s important to know how long to bake a cookie cake. 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 a little tender. It will firm up as it cools.
More Vegan Birthday Treats
If you love this vegan chocolate chip cookie cake, here are some more festive vegan treats to try:
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Ingredients
- 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
Instructions
- 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.
- 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.
- Add 1 cup of chocolate chips to the batter. Add almond milk 1 tablespoon at a time, until you achieve a spreadable consistency.
- Press cookie dough batter into the prepared 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.
- 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
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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.
Hi, I was wondering if you could double this recipe and if so, what size pan would you recommend using?
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.