Easy Chocolate Chip Cookie Cake
Try this easy vegan chocolate chip cookie cake recipe for dessert tonight. It makes a tender cookie cake infused with chocolate chips and a delicious buttery flavor!
- 3/4 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
- 1/2 teaspoon salt
- 1 1/4 cups dairy free chocolate chips
- 2 tablespoons unsweetened almond milk
- Optional: Vegan Chocolate Frosting
Preheat oven to 350°F. 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 1–2 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 into the prepared pan.
Place the remaining chocolate chips on the top of the batter, pressing them in just a little. Bake for 20–25 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.
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