Vegan Chocolate Chip Cookie Cake

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!

-TSG

If you’re looking for other Birthday Dessert Ideas, Check out These Recipes:

Blood Orange Chocolate Olive Oil Cake

Funetti Sticky Buns

Grapefruit Olive Oil Cake

Vegan Brownies with Coconut Matcha Frosting

Print Recipe

Vegan Chocolate Chip Cookie Cake Yum

Course

Desserts, Vegan Desserts

Cuisine

Dessert, Vegan Cake, Vegan Desserts

Keyword

Cookies, vegan buttercream, vegan cookies

Prep Time

20 minutes

Cook Time

26-28 minutes

Servings

slices

Ingredients

Cookie Cake

• 1 1/4 cup all purpose flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup cold vegan butter
• 1/4 cup organic white sugar
• 1/2 cup organic brown sugar
• 2 Tbsp ground flaxseed
• 2 Tbsp almond milk
• 1 tsp vanilla bean paste/extract
• 1/2-3/4 cup vegan chocolate chips *more or less depending on preference

Vanilla Frosting

• 1/2 cup cold vegan butter
• 1/3 cup vegan shortening
• 1/2 Tbsp coconut cream *optional- just the cream, not milk
• 2 tsp vanilla bean paste/extract
• 1 cup organic powdered sugar
• 1 Tbsp pitaya powder *optional, to make 1/3 of the frosting pink
• 2 Tbsp rainbow sprinkles

Course Desserts, Vegan Desserts Cuisine Dessert, Vegan Cake, Vegan Desserts Keyword Cookies, vegan buttercream, vegan cookies Prep Time 20 minutes Cook Time 26-28 minutes Servings slices Ingredients Cookie Cake 1 1/4 cup all purpose flour 1/2 tsp salt 1/4 tsp baking powder 1/4 tsp baking soda 1/2 cup cold vegan butter 1/4 cup organic white sugar 1/2 cup organic brown sugar 2 Tbsp ground flaxseed 2 Tbsp almond milk 1 tsp vanilla bean paste/extract 1/2-3/4 cup vegan chocolate chips *more or less depending on preference Vanilla Frosting 1/2 cup cold vegan butter 1/3 cup vegan shortening 1/2 Tbsp coconut cream *optional- just the cream, not milk 2 tsp vanilla bean paste/extract 1 cup organic powdered sugar 1 Tbsp pitaya powder *optional, to make 1/3 of the frosting pink 2 Tbsp rainbow sprinkles

Instructions

First, Make the Cookie Dough

1. Preheat your oven to 350F. Then, add the all-purpose flour, salt, baking soda, and baking powder to a large mixing bowl and sift together. Set aside the bowl.
2. Add the cold vegan butter and sugar to a standing mixing bowl. Whip together until creamed for about 5 minutes. Then, add in the flaxseed, almond milk, and vanilla bean paste/extract to the bowl and mix to combine.
3. Next, add the bowl of dry ingredients to the standing mixer and mix together until a dough forms. As a final step, add in the chocolate chips and mix by hand to combine.

Bake the Cookie Cake!

1. Add the dough to a greased 9" springform pan and use a spatula or your hands to press the dough flat. Add to the oven and bake for 26-28 minutes. Remove from the oven and let cool completely before frosting.

Once Cooled, Make the Frosting

1. Begin by adding your vegan butter, shortening, vanilla bean paste/extract, and coconut cream to a large mixing bowl and whip to combine. Once whipped, slowly add in your powdered sugar 1/2 cup at a time and whip until a smooth frosting has formed.
2. Take the frosting out of the mixing bowl and add 2/3 of the frosting to one bowl and 1/3 of the frosting to another. In the bowl with 1/3 cup frosting, mix in the pitaya powder.
3. Cover the cookie cake with a thin layer of the white frosting. Then, add the remaining white frosting and pink frosting to opposite sides of a piping bag and pipe along the outer edge of the cake. As a final step, sprinkle the 2 Tbsp of rainbow sprinkles on top. Cut into 8 slices and enjoy!

Recipe Notes

*Cake will keep the the fridge up to 1 week. Cake can be frozen up to 1 month, just let the cake defrost at room temperature for 1 hour before eating.

 

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