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
Scale
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
