The recipe I’ve been wanting to create for this blog since I started is FINALLY here. Praise be for the best dessert offered to mankind- Chocolate Chip Cookie Cake! This isn’t just any cookie cake, though. This is the most delicious Vegan Cookie Cake topped with naturally colored frosting and rainbow confetti sprinkles. Life is too short not to have your cake and make it colorful too!
I’ve been waiting for you Cookie Cake: Jump to Recipe
My One Birthday Requirement
Before I dive into some tips & tricks for this recipe, I owe you more on the back story behind my love for cookie cake. Truth is, this cookie cake obsession goes back way back to when I first discovered Wegman’s Cookie Cake as a child.
Being born on July 6th, my birthday has pretty much always been overshadowed by July 4th celebrations. I’d be lying if I said it didn’t bother me when I was younger, but as time went on I made a pact with myself that I knew would always lead to a happy birthday. As long as I had cookie cake covered in frosting and people to share it with, that would always be the perfect birthday for me!
Last year, I discovered my egg intolerance and began exclusively eating vegan baked goods. I am sad to say, it was also my first birthday without a cookie cake in over 10 years. Luckily, I have the best friends who bought me the most amazing vegan lemon birthday cake and spend the night celebrating with me. However, this year I knew I had to try and recreate my favorite birthday dessert. Well… I am happy to say that after several tries I have finally created the vegan cookie cake of my dreams! You better believe it will be the cookie cake of your dreams too especially with loads of frosting and sprinkles on top.
How to Make A Vegan Cookie Cake
There are a few key ingredients and baking utensils you’ll need to make the perfect Vegan Cookie Cake!
First up is having the right pan.
For this recipe, I used a 9″ Springform pan. You could probably get away baking in a cast-iron skillet or even using a 10″ pan and reducing the baking time by a few minutes if you don’t have a springform pan on hand. I really like using a springform pan for this recipe because it’s easy to remove the outside of the pan, frost the cake, and easily slice it.
As far as ingredients go, here’s what you need:
Some good vegan butter (Earth Balance or Miyoko’s are my favorites), vegan chocolate chips, organic sugar, organic brown sugar, baking powder, baking soda, all-purpose flour, ground flaxseed, almond milk, and vanilla bean paste or extract are all you need. From there, just cream the butter and sugar together, add in the vanilla and almond milk, and stir in the dry ingredients until a thick dough forms!
How to Make Naturally Pink Frosting
I first perfected my Vegan Frosting recipe when I made these Vegan Lemon Olive Oil Cupcakes. I followed that recipe, but took half of my frosting and turned it a pretty purple-pink color! To do this, I mixed in freeze-dried dragonfruit pitaya powder to 1/3 of the frosting for a naturally died frosting! After putting a thin layer of white frosting over the entire cake, I added the pink and white frosting to opposite sides of a piping bag and piped a super fun frosted edge.
As the last step- just add sprinkles!
There’s no Cake like a Vegan Cookie Cake
If you’re never experienced the pure unadulterated joy of eating cookie cake- let this recipe change your mind! I may have single-handedly eaten half this cake myself this year and I don’t regret a single bite. Enjoy!