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    Home » All Recipes » Vegan Cookies + Brownies

    Vegan Chocolate Chip Cookie Cake

    Published: Jul 13, 2022 by Megan · This post may contain affiliate links.

    3.1K shares
    Jump to Recipe
    A Vegan Cookie Cake cut into 8 triangular slices toped with white and pink frosting and rainbow sprinkles

    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!

    Vegan Chocolate Chip Cookie Cake with vegan vanilla buttercream

    *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:

    labeled cookie cake and buttercream frosting ingredients on tray.

    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!

    bowl of chocolate chip cookie dough.

    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.

    unbaked cookie dough in pan beside a baked cookie cake.

    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!

    frosting cookie cake with vanilla 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!

    Vegan Chocolate Chip Cookie Cake with vegan vanilla buttercream

    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.

    Vegan Chocolate Chip Cookie Cake with vegan vanilla buttercream

    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:

    • Vegan Funfetti Cinnamon Rolls
    • Vegan Lemon Lavender Cake
    • The BEST Vegan Funfetti Cake
    • Vegan Grapefruit Olive Oil Cake

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    Vegan Chocolate Chip Cookie Cake with vegan vanilla buttercream

    Vegan Chocolate Chip Cookie Cake

    The BEST Vegan Chocolate Chip Cookie Cake recipe! This cookie cake is soft, chewy, & crispy on the edges. Then it gets covered with a thick layer of vegan vanilla buttercream frosting & rainbow sprinkles for the perfect vegan birthday cake!
    4.84 from 43 votes
    Print Pin
    Course: Vegan Cookies + Brownies
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 28 minutes
    Total Time: 48 minutes
    Servings: 8 slices
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Cookie Cake

    • 1 ¼ cup all purpose flour
    • ½ tsp salt
    • ¼ tsp baking powder
    • ¼ tsp baking soda
    • ½ cup cold vegan butter
    • ¼ cup organic white sugar
    • ½ cup organic brown sugar
    • 2 Tbsp ground flaxseed
    • 2 Tbsp almond milk
    • 1 tsp 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 tsp vanilla bean paste or vanilla extract
    • 1- 1 ½ cups organic powdered sugar
    • 1 Tbsp pitaya powder *optional, to make ⅓ of the frosting pink
    • 1 Tbsp 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!

    Nutrition

    Serving: 1slice | Calories: 604kcal | Carbohydrates: 82g | Protein: 3g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 4g | Sodium: 422mg | Potassium: 61mg | Fiber: 2g | Sugar: 64g | Vitamin A: 270IU | Vitamin C: 0.01mg | Calcium: 47mg | Iron: 2mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Reader Interactions

    Comments

    1. Tretha Conaway says

      October 14, 2022 at 5:53 pm

      5 stars
      I made this today for my daughter's bday party this evening. I doubled the recipe and baked in a large cast iron skillet. I will also double the icing and use my blue spirulina to make blue icing because that's what I have and I think it'll be fantastic. The edges of the cookie cake rose up on the sides and the middle is lower and flat. Looks like a perfect pool for icing.

      Reply
      • Megan says

        October 14, 2022 at 5:54 pm

        Sounds perfect- hope everyone enjoys it and happy birthday to your daughter!

        Reply
    2. adan says

      September 05, 2022 at 11:44 pm

      5 stars
      No argument here; best vegan chocolate cookie cake recipe! Our fussy vegan teen had a very happy birthday cake experience with it! Thanks!

      Reply
      • Megan says

        September 06, 2022 at 2:35 pm

        Love to hear that and Happy birthday!

        Reply
    3. jojo says

      December 16, 2021 at 3:44 pm

      5 stars
      I made this for a vegan friend, but the rest of the party attendees were not vegan. Everybody loved both the cake and the frosting. The crust turned out perfectly browned/slightly caramelized, while the center was perfectly chewy. From my non-vegan perspective, this was the best cookie cake I've ever had - a tie with a cast iron non-vegan cookie cake I tried a different time. I think this recipe, made in a cast iron, would take all cookie cakes to the next level. Thank you!

      Reply
      • jojo says

        December 16, 2021 at 3:50 pm

        I used a 9" ceramic pie dish. Could be my oven, or my choice of bakeware, but: I baked it for 28 min, then turned the oven off, but based on the color, decided to keep it in there/let it "rest" in the heat for another 2-3 min before taking it out.

        Also, the frosting was amazing, but becomes quite soft at room temperature. After adding coloring, I found it helpful to refrigerate a few hours before working with it. Kept the whole cake in the fridge until ready to serve.

        Thank you again!!

        Reply
      • Megan says

        December 16, 2021 at 4:23 pm

        Thank you so much for the review- I'm thrilled everyone liked it 🙂 You can definitely make it in a cast-iron next time as well!

        Reply
    4. stephanie says

      September 08, 2021 at 8:02 pm

      Hey Megan! I'm hoping you'll see this in time. I just signed up to make my niece a cookie cake for her 13th birthday this weekend, but she and my daughter are severely allergic so they need it to be vegan so I'm so thankful I found your recipe.
      Do you think this would work on a sheet pan? I need it to be big for a crowd. Any tips you can share would be much appreciated, thank you so much!!!

      Reply
      • Megan says

        September 09, 2021 at 12:34 pm

        I bet it could be made on a sheet pan, but you'd likely have to double or triple the recipe. I haven't tried it myself so I don't have any tips but as long as it's the same thickness as the normal cookie cake, the baking time should be similar. If it's thinner, you'll just want to bake the cookie cake for less time. Hope that helps!

        Reply
    5. Avery says

      July 06, 2021 at 6:54 pm

      Hi Megan,
      Happy birthday! I’d like to make this soon and just wanted to confirm that the ground flaxseed meal isn’t pre-mixed with water to make a”flaxseed egg” before being added to the other ingredients. Am I reading that right?

      Reply
      • Megan says

        July 06, 2021 at 8:07 pm

        Yes it doesn't need to be pre mixed- it's added in just the ground flax seed then also using the 2 Tbsp of almond milk

        Reply
    6. Jasmine says

      May 19, 2021 at 6:13 pm

      5 stars
      I made this for Cowy’s birthday who is my little plush cow who turned eleven. 🥳🐮 He loved it and of course my family loved it too! ❤️ I didn’t use all the vanilla frosting, but it does store well for any other future treats you want to top off with some vanilla frosting. 🤗 It slices well and doesn’t crumble very much so it’s the perfect treat for any celebration! Overall, it’s a good ol’ classic chewy chocolate chip cookie, but giant! 😃🍪

      Reply
    7. Khadija says

      February 07, 2021 at 3:32 pm

      Hi I wanted to make a vegan cookie cake and this recipe sounds amazing, do you think I could use it to make a two layer cookie cake?

      Reply
      • Megan Horowitch says

        February 07, 2021 at 7:57 pm

        Definitely! You may want to make the cookie cakes the day before stacking them so they have enough time to cool but I don't see why it would not work :).

        Reply
    8. Kathryn says

      February 01, 2021 at 5:01 pm

      Hi Megan! this looks amazing, definitely going to make for my bf's birthday this weekend! Question - could I bake this in a cast iron skillet instead of a springform pan for a cookie skillet vibe?

      Reply
      • Megan Horowitch says

        February 01, 2021 at 5:19 pm

        yay happy early birthday! If the cast iron skillet is the same size as the 9"pan it should work. If it's smaller or larger, the cooking time will vary. This cookie cake isn't meant to come out gooey like some skillet cookies, so just make sure you use some cooking oil so it doesn't stick and you can remove it. Let me know how it goes!

        Reply
    9. Emilie says

      January 20, 2021 at 10:30 pm

      Hi! What do you think would happen if I used soy milk? Looks delicious! Excited to try it 😀

      Reply
      • Megan Horowitch says

        January 21, 2021 at 12:37 am

        Any plant-based milk can be subbed for almond milk so soy milk should work perfectly. Hope you love it!

        Reply
    10. Alix says

      September 14, 2020 at 7:11 pm

      5 stars
      Made this for a small get together & we loved it! Even my non vegan friends said it was one of the best cookie cakes they had! They actually raved about the icing and ate quite a bit without the cookie cake! So easy & wonderful!

      Reply
    11. Victoria says

      July 02, 2020 at 6:51 pm

      Hi! This looks unbelievably good!! Have you ever doubled this recipe and stacked the cookie cake into two layers lol? I am hoping to make this for 5 people but wanted it to be denser but only have a 9'' pan!

      Reply
      • Megan Horowitch says

        July 02, 2020 at 8:06 pm

        I haven't tried that, but I don't see why it wouldn't work- sounds delicious! Would love to hear how it goes if you try it out 🙂

        Reply
    12. ShortGirlTallOrder says

      April 21, 2020 at 9:35 pm

      So glad you liked it- it's the best when people are pleasantly surprised it's vegan! I don't have a calorie estimate right now but if you copy and paste the ingredients into MyFitnessPal or a similar app it should be able to pull it 🙂

      Reply
    13. Emily says

      April 21, 2020 at 9:06 pm

      5 stars
      Made this for my own dessert at my nephews bday party for myself Nd offered to many other non vegans and they all loved it and were shocked it was vegan! I was wondering if there is an estimate of the calories per serving?

      Reply
    14. Matt B says

      January 15, 2020 at 5:23 am

      5 stars
      Made this for my wife's birthday and she LOVED it! Said it tasted just like Mrs. Fields 😀

      Reply
      • ShortGirlTallOrder says

        January 15, 2020 at 6:08 am

        Thank you so much for the feedback Matt 🙂 and Happy Birthday!

        Reply
    15. Ciarra says

      December 13, 2019 at 1:56 pm

      5 stars
      I can't wait to make this for my Birthday next month! Amazing recipe as always, Megan!

      Reply
      • ShortGirlTallOrder says

        December 13, 2019 at 6:25 pm

        thank you so much Ciarra!

        Reply
    16. lilly says

      November 25, 2019 at 2:12 am

      Hi,
      Looking forward to making this. I've never used a spring form pan, anything in particular to note? I saw some videos online and people put it in another pan with water? Can I just grease it like regular and use it like regular? Do I need to wrap it in tin foil?
      -New To Spring

      Reply
      • ShortGirlTallOrder says

        November 25, 2019 at 3:02 am

        Hi there! You can grease it like a regular pan (butter or coconut oil works well) and it does not need to be wrapped in tin foil. If you decide to use a regular pan, I'd recommend parchment paper over tin foil, but a springform pan makes for easier removal without the need for either of these! The one thing to note is just to be careful when releasing the pan as it will be hot :). Feel free to reach out if you have any other questions!

        Reply

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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