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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
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Course: Vegan Cookies + Brownies
Cuisine: American
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 48 minutes
Servings: 8 slices

Ingredients 

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!