This Vegan Chocolate Chip Cookie Cake isn't just any ordinary cookie cake recipe. This is the most delicious and soft vegan chocolate chip cookie baked like a cake, topped with naturally colored vegan frosting, and sprinkled with rainbow confetti sprinkles. Life is too short not to have your cake and make it colorful too!
*Recipe originally shared July 2019 and updated July 2022*
Truth is, this obsession goes back way back to when I first discovered Wegman's cookie cake as a child. Ever since that day, I honestly haven't celebrated a Birthday without cookie cake.
As you can imagine, I can't eat Wegman's cookie cake anymore, so I had to create my own dairy-free & eggless cookie cake to celebrate this year!
This chocolate chip cookie cake is really just a large soft cookie baked like a cookie cake pizza, but honestly even better.
Ingredients:
How to make the best vegan cookie cake
Make the vegan cookie dough
Like most of my cookie recipes, this starts off with creaming vegan butter and sugar until fluffy. Then, mix in the ground flaxseed, almond milk, and vanilla.
After that mix in the dry ingredients including the all-purpose flour, baking powder, baking soda, and salt. As a final step, fold in the vegan chocolate chips and mix until a thick vegan chocolate chip cookie dough forms!
Add to a springform pan & bake
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.
Then, add to the oven and bake for 26-28 minutes.
Make the vegan vanilla butter frosting
I first perfected my vegan buttercream recipe when I made these Vegan Lemon Olive Oil Cupcakes.
To make this cookie cake frosting, I used that base recipe but took half of my frosting and turned it a pretty purple-pink color! To decorate this cookie cake, I mixed freeze-dried dragonfruit pitaya powder with ⅓ of the frosting for a naturally-dyed frosting!
Decorate the cookie cake
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. You can definitely add as much or as little frosting as you want to this Birthday cake cookie, but I tend to go on the side of frosting the whole cake!
As the last step- just add rainbow sprinkles!
FAQ & Tips:
Can I make this cookie cake gluten-free?
Definitely! Just make sure to use a 1:1 gluten-free all-purpose flour like this one from Bob's Red Mill. Please note that using almond flour, coconut flour, or other flour alternatives will not work in this recipe.
How do I store cookie cake?
If the cake isn't frosted, it can be wrapped in plastic wrap and stored at room temperature for up to 2 days before frosting. This means you can definitely make the cookie part of this cake ahead of time!
If the cake is frosted, you will want to slice it and store the slices between layers of parchment paper in a closed container.
It's best to store the cookie cake in the freezer where it will keep for up to 1 month. You can also store the container in the fridge for 3-5 days, but it tends to dry the cookie out a bit.
If you're never experienced the pure unadulterated joy of eating a birthday cookie cake- let this recipe change your mind! I may have single-handedly eaten half of this Vegan Chocolate Chip Cookie Cake myself this year and I don't regret a single bite. Enjoy!
-TSG
If you're looking for other Vegan Birthday Dessert Ideas, Check out these recipes:
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Vegan Chocolate Chip Cookie Cake
Ingredients
Cookie Cake
- 1 ¼ cup all purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup cold vegan butter
- ¼ cup organic white sugar
- ½ cup organic brown sugar
- 2 tablespoon ground flaxseed
- 2 tablespoon almond milk
- 1 teaspoon vanilla bean paste or vanilla extract
- ½-3/4 cup vegan chocolate chips *more or less depending on preference
Vanilla Frosting
- ½ cup cold vegan butter
- ¼ cup vegan shortening
- 2 teaspoon vanilla bean paste or vanilla extract
- 1- 1 ½ cups organic powdered sugar
- 1 tablespoon pitaya powder *optional, to make ⅓ of the frosting pink
- 1 tablespoon rainbow sprinkles
Instructions
First, Make the Cookie Dough
- 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.
- Add the cold vegan butter and sugar to a standing mixing bowl. Whip together until creamed for about 2 minutes. Then, add in the flaxseed, almond milk, and vanilla bean paste/extract to the bowl and mix to combine.
- 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!
- 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 26-30 minutes. Remove from the oven and let cool completely before frosting.
Once Cooled, Make the Frosting
- Begin by adding your vegan butter, shortening, and vanilla to a large mixing bowl. Whip together until fluffy, about 2 minutes. Once whipped, slowly add in your powdered sugar ½ cup at a time and whip until a smooth frosting has formed.
- Take the frosting out of the mixing bowl and add ⅔ of the frosting to one bowl and ⅓ of the frosting to another. In the bowl with ⅓ cup frosting, mix in the pitaya powder.
- 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 rainbow sprinkles on top. Cut into 8 slices and enjoy!
Notes
- Cookie Cake will keep in the fridge for up to 1 week. The cake can be frozen for up to 1 month, just let the cake defrost at room temperature for 1 hour before eating.
- This cookie cake comes out soft and chewy. For a crispier cookie cake, replace the brown sugar 1:1 with white sugar
- For a chewier cookie cake, substitute the all-purpose flour 1:1 with bread flour
- Frosting recipe updated 6/2022- the previous version called for ⅓ cup shortening (vs. the new ¼ cup) and added 1 Tablespoon of coconut cream. I find the new version to be a better consistency for frosting and piping, but you can still use the old recipe if you prefer that!
Sangeeta says
Hi Megan, I love this recipe and I am planning to bake it in a 9*13 pan, do you think I can just double this recipe? What would be the bake time? Thank you!
Megan says
I think it should work! The bake time should actually be the same if it isn't any thicker, but I haven't tried it myself so I would just keep an eye on it around the time it should be done and give it 2-3 more minutes if needed.
Deborah says
Hi Megan! This is my absolute favorite cookie cake recipe but I'd love to turn it into a chocolate version. Any help converting would be greatly appreciated 💗
Megan says
Adding cocoa powder would completely change the recipe so it wouldn't work for this specific one- I do have a recipe for double chocolate chip cookies on the blog- you could try turning that recipe into a cookie cake instead 🙂 https://shortgirltallorder.com/vegan-double-chocolate-chip-cookies