Vegan Chocolate Chip Cookie Cake with vegan vanilla buttercream

Vegan Chocolate Chip Cookie Cake

  • Author: ShortGirlTallOrder
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 48 minutes
  • Yield: 8 slices 1x
  • Category: Desserts, Vegan
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan


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!



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
  • 1/23/4 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


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!


*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.

*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

Keywords: vegan cake, vegan cookie cake, chocolate chip cookie cake, vegan chocolate chip cookie cake, cookie cake recipes, homemade cookie cake, vegan buttercream recipe, vegan birthday cake

Recipe Card powered byTasty Recipes