I’ve got a real treat for you today: a Vegan Cookie Cake Recipe that’s so good, you’ll be tempted to skip the forks and eat it like a giant cookie! This recipe isn’t just vegan-friendly—it’s a cozy, nostalgic dessert that’s perfect for sharing or keeping all to yourself. Whether you’re new to vegan baking or a seasoned pro, you’ll find this recipe easy to follow, with a soft, chewy texture and plenty of chocolate chips. I promise, it’s fan-freaking-tastic and destined to be your new go-to cookie cake!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these staples in your pantry, making this recipe super accessible.
- Perfect Texture: Soft in the center with a slight crisp on the edges—just how a cookie cake should be.
- Customizable: Whether you want frosting, ice cream, or extra chocolate chips, this cake loves a good makeover.
- Kid and Crowd-Friendly: It’s great for vegan and non-vegan friends alike, making it a crowd-pleaser every time.
Ingredients You’ll Need
Each ingredient here plays its part in making this Vegan Cookie Cake Recipe totally irresistible. I love how the vegan butter keeps it rich and tender, while the flaxseed acts as a perfect egg substitute. Here are some tips on the key ingredients you’ll be working with:
- Ground flaxseeds: This is your vegan egg, binding everything together with a mild nutty flavor.
- Vegan butter: Use a good-quality vegan butter for that authentic buttery taste and texture.
- Light brown sugar: Adds moisture and a bit of caramel flavor that’s essential for cookies.
- Vanilla extract: A little goes a long way to boost the cookie cake’s flavor.
- All-purpose flour: The base of the dough; feel free to swap with gluten-free flour if needed
- Cornstarch: Gives the cookie cake a tender crumb and that melt-in-your-mouth feel.
- Baking soda: Makes sure the cookie cake rises just right—don’t skip it!
- Salt: Balances sweetness and enhances flavors.
- Non-dairy chocolate chips: Because chocolate makes everything better, right?
Variations
The beauty of this Vegan Cookie Cake Recipe is how easy it is to twist and tweak to your liking. Over time, I’ve found a few ways to make it your very own.
- Nutty twist: Add chopped walnuts or pecans for a crunchy contrast—I find they add a really nice depth.
- Fruity flair: Toss in some dried cranberries or raisins if you want a chewy surprise.
- Frosting flair: My personal favorite is vegan chocolate frosting piped around the edges, but you could also try vanilla or even a citrus glaze.
- Gluten-free version: Use a reliable gluten-free flour blend; just watch the baking time as it might vary slightly.
How to Make Vegan Cookie Cake Recipe
Step 1: Make Your Flax Egg
Mix 1 tablespoon of ground flaxseeds with 2.5 tablespoons of water in a small bowl. Let it sit for about 5 to 10 minutes until it thickens up into a gelatinous texture. I love this trick because it’s such a simple, natural way to replace eggs—and it works beautifully here!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat your softened vegan butter and brown sugar together using a hand or stand mixer. I usually set it for about 1-2 minutes until it’s fluffy and creamy. This step is important because it incorporates air, giving your cookie cake a light texture.
Step 3: Add Vanilla and Flax Egg
Next, pour in the vanilla extract and the flax egg you just made. Mix until everything is well combined. The vanilla adds such a warm scent that always makes my kitchen feel inviting, so don’t skip this step!
Step 4: Combine the Dry Ingredients
Slowly add the flour to the wet mixture. Sprinkle your cornstarch, baking soda, and salt on top of the flour before mixing on low speed. Mix just until the dough comes together; overmixing can make your cookie cake tough, which I learned the hard way!
Step 5: Stir in the Chocolate Chips
At this point, fold in the non-dairy chocolate chips—either by hand or with your mixer on low. This is when that melty chocolate magic really starts to shine. I always save a handful of chips to sprinkle on top before baking for extra visual and chocolate appeal.
Step 6: Bake Your Cookie Cake
Press the dough evenly into a greased 9-inch pan (a springform pan works wonderfully here for easy removal). Bake at 350°F for 25-30 minutes, until the cookie cake is lightly golden around the edges. Let it cool completely if you can—cooling really helps it set perfectly, but if you’re impatient like me, warm slices are still incredible!
Pro Tips for Making Vegan Cookie Cake Recipe
- Flax Egg Timing: Let your flax egg set fully before mixing—it really improves texture and binding.
- Avoid Overmixing: Mix your dry ingredients just until combined to keep the cookie cake tender and soft.
- Pan Choice Matters: I prefer a springform pan because it makes getting the cookie cake out a breeze without risking cracks.
- Don’t Skip Cooling: Cooling completely before decorating guarantees your frosting won’t melt off or slide around.
How to Serve Vegan Cookie Cake Recipe
Garnishes
I usually decorate the edges with vegan chocolate frosting—piping it on looks festive and adds a rich touch. Sometimes I go for a scoop of vegan vanilla ice cream and drizzle with extra chocolate chips on top. Coconut whipped cream is another fave that adds a light, creamy contrast to the dense cookie cake.
Side Dishes
This cookie cake pairs beautifully with fresh berries or sliced bananas to cut through the sweetness. I’ve also served it alongside a hot cup of coffee or tea, which balances out the richness and makes for a delightful dessert experience.
Creative Ways to Present
For special occasions, I like to sprinkle edible gold dust on top for a little sparkle, or add colorful vegan sprinkles on the frosting edge. Serving it on a wooden board with fresh mint leaves and a small pitcher of vegan caramel sauce really amps up the wow factor!
Make Ahead and Storage
Storing Leftovers
I cover the cookie cake with plastic wrap or a cake dome and store it at room temperature for up to two days. It keeps surprisingly well, and the flavors actually deepen overnight. Just make sure it’s completely cooled before storing to avoid sogginess.
Freezing
I’ve frozen leftover slices wrapped tightly in parchment and foil. When you’re ready to eat, just thaw them overnight in the fridge, and they taste nearly as fresh as the day you baked them—perfect for last-minute dessert emergencies!
Reheating
To warm up leftovers, pop a slice in the microwave for about 20 seconds, or briefly bake at 300°F for 5 minutes to refresh that just-baked feel. Adding a scoop of vegan ice cream on top immediately after heating takes it over the top.
FAQs
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Can I use a different egg substitute for this vegan cookie cake?
Absolutely! While ground flaxseeds are my favorite for their texture and mild flavor, you can also use chia seeds (same ratio) or applesauce (around 1/4 cup for 1 egg). Just keep in mind that different substitutes might slightly affect the texture.
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What if I don’t have vegan butter—can I use oil instead?
You can swap vegan butter for coconut oil or another neutral oil, but the texture may be a bit different—oil tends to make baked goods more tender and less fluffy. I recommend solid coconut oil for closer results to butter.
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Can I make this gluten-free?
Yes! Use a high-quality gluten-free all-purpose flour blend that contains xanthan gum (or add some yourself). Watch the baking time closely and test for doneness a bit earlier, since gluten-free flours can bake faster.
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How should I store my vegan cookie cake if I decorate it with frosting?
Keep it in an airtight container or cover loosely with a cake dome at room temperature if consuming within two days. If you refrigerate, let it come back to room temperature before serving to enjoy the best texture and flavor.
Final Thoughts
This Vegan Cookie Cake Recipe truly feels like a homemade hug in dessert form. I’m always so excited when I pull this out of the oven—my family goes crazy for it every time, and I love how it feels both indulgent and just right. If you’re looking for a fuss-free, crowd-pleasing dessert that’s fully vegan and downright delicious, I absolutely recommend giving this a try. Trust me, once you make it, it’ll become a staple in your baking arsenal—and you’ll have the perfect excuse to make it again and again!
Print
Vegan Cookie Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This delicious Vegan Cookie Cake is a plant-based twist on a classic favorite. Made with a flax egg, vegan butter, and non-dairy chocolate chips, it offers a soft, chewy texture perfect for celebrations or casual sharing. Easy to prepare and bake in just 45 minutes, it’s a crowd-pleaser that can be enjoyed warm or cooled, with optional vegan frosting or ice cream toppings.
Ingredients
Flax Egg
- 1 tablespoon ground flaxseeds
- 2.5 tablespoons water
Dough
- 1/2 cup vegan butter, softened to room temperature
- 1 1/4 cups light brown sugar, lightly packed
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups non-dairy chocolate chips
Toppings (Optional)
- Vegan chocolate frosting
- Vegan vanilla frosting
- Vegan ice cream or coconut whipped cream
- More chocolate chips for decorating the top
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9-inch cake pan, preferably a springform pan for easy removal or a pie dish. Set aside.
- Make Flax Egg: In a small bowl, combine the ground flaxseeds with water and let it sit to thicken and form a flax egg substitute for eggs.
- Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the softened vegan butter with the light brown sugar for 1-2 minutes until creamy and fluffy.
- Add Flavors and Flax Egg: Mix in the pure vanilla extract followed by the flax egg until well combined.
- Incorporate Dry Ingredients: Stop the mixer, add the flour, cornstarch, baking soda, and salt on top, then mix on low speed until just incorporated to avoid overmixing.
- Fold in Chocolate Chips: Add the non-dairy chocolate chips and mix gently, either by hand or with the mixer.
- Form and Bake: Press the cookie dough evenly into the prepared pan. Bake in the preheated oven for 25-30 minutes, until the edges turn lightly golden brown.
- Cool and Decorate: Allow the cookie cake to cool completely if possible. If desired, pipe vegan chocolate or vanilla frosting around the edges. Alternatively, serve warm with vegan vanilla ice cream or coconut whipped cream and garnish with additional chocolate chips.
Notes
- Store the cake covered at room temperature for up to 2 days, or freeze for longer storage.
- To make gluten-free, substitute the all-purpose flour with a quality gluten-free flour blend.
- Feel free to decorate with your choice of vegan frostings, whipped cream, or dairy-free ice cream for a special touch.
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
