This Vegan Cookie Cake consists of a giant chocolate chip cookie in cake form! Soft, chewy, and sliceable, it’s a fun twist on your typical birthday cake.
Make your next celebration extra special with even more vegan treats, like this sprinkle-filled Vegan Funfetti Cake, this super scrumptious Vegan Yellow Cake, and these impossibly fluffy Vegan Vanilla Cupcakes!
It’s not quite a cookie nor is it a cake… It’s both!
Celebrate your birthday with this Chocolate Chip Cookie Cake. It’s like one giant vegan cookie that’s easy to make and fun to decorate with frosting and sprinkles. Slice it up, serve with vegan ice cream, and dig into those soft, chewy, and chocolate chip-filled bites.
Why you’ll love this chocolate chip cookie cake recipe
- A nostalgic birthday treat – As a kid, did you ever wish to have one of those grocery store cookie cake pizzas at your birthday party? So did I. Now, we can, thanks to this easy vegan recipe!
- Way easier to make than a cake – Whether you love vegan cookies more than cake or don’t have time to make a classic yellow cake for the birthday party, this big chocolate chip cookie cake comes in very handy. The cookie dough is easy to make, and the cake is ready to slice after about 1 hour.
- Inspired by a classic – This chocolate chip cookie birthday cake is inspired by my Perfect Vegan Chocolate Chip Cookies. It’s just as soft and chewy as the individual cookies, but baked as one jumbo dessert!
If you love my Vegan Salted Caramel Skillet Cookie, you’ll also get a kick out of this festive cookie cake!
How to make a vegan chocolate chip cookie cake
Find the complete printable recipe with measurements below in the recipe card.
Grease a 9-inch cake pan, springform pan, or pie dish, then set it aside.
Make the flax egg by whisking the flaxseed and water together in a small bowl. Set aside.
Beat the softened vegan butter and brown sugar together in the bowl of a stand mixer until the mixture is creamy. Next, beat in the vanilla and flax egg until combined. Add the flour to the bowl, then sprinkle the cornstarch, baking soda, and salt over top. Beat on low speed until combined. To finish, fold in the chocolate chips.
Dump the cookie dough into your prepared pan and press it into an even layer until it reaches the sides.
Bake the cookie cake until it’s golden brown.
Set it aside to cool completely before decorating.
Pipe some vegan frosting around the sides of the cookie cake, then sprinkle colorful sprinkles over the top.
Cut the jumbo cookie into slices, serve each one with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream, and enjoy!
Frequently asked questions
With frosting and sprinkles, of course! Seriously, there are endless ways to make this birthday cookie cake pizza stand out. I highly recommend piping vegan vanilla or chocolate buttercream frosting around the top edges for a beautiful presentation, or keep it simple by spreading a thin layer all over the top. Finish the cake with sprinkles, extra chocolate chips, a drizzle of vegan ganache, or dollops of vegan whipped cream, then slice and enjoy.
Yes, you can replace the all-purpose flour with a quality gluten-free flour mix instead. I typically have good luck with Bob’s Red Mill, King Arthur, and Better Batter flour.
Wrap the whole unfrosted cookie cake or the individual slices in plastic before storing. They’ll keep for up to 2 days in the fridge or up to 3 months in the freezer. Let the leftovers thaw in the fridge before serving.
Vegan Cookie Cake
Ingredients
- 1 tablespoon ground flaxseeds
- 2.5 tablespoons water
- 1/2 cup vegan butter softened to room temperature
- 1 1/4 cups light brown sugar lightly packed
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups non-dairy chocolate chips
- optional vegan chocolate frosting, vanilla frosting, ice cream or whipped topping
- more chocolate chips for decorating the top
Instructions
- Preheat the oven to 350 degrees F and grease a 9-inch cake pan (I like to use a springform pan for easy release, a pie dish works as well.) Set aside.
- Mix the ground flaxseed and water in a small bowl and set aside to make your flax egg.
- In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened vegan butter and brown sugar for 1-2 minutes until creamy.
- Add the vanilla and the flax egg and mix to combine.
- Next, stop the mixer and add the flour. Sprinkle the cornstarch, baking soda and salt on top of the flour. Turn the mixer on low speed, and mix until just combined.
- Add in the chocolate chips to incorporate, either by hand or using the mixer.
- Press the cookie dough evenly into the prepared pan. Bake for 25-30 minutes, until lightly golden brown. Let the cake cool completely if possible. You can serve it warm if you'd prefer.
- If desired, pipe some frosting around the sides of the cookie cake. Alternatively, serve with vegan vanilla ice cream or coconut whipped cream. Top with more chocolate chips and serve.
Notes
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Cover the cake and store at room temperature for up to 2 days. It can also be frozen.
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Gluten free – Use a quality gluten free flour.
- I piped some vegan chocolate frosting around the edges once it cooled. You can also use vegan vanilla frosting, whipped cream or dairy free ice cream.
Excellent!! My 9 year old requested a double layer cookie cake for his bday and this knocked it out of the park. Everyone who was with us loved it.
Followed recipe exactly, (except for reducing sugar). Will definitely be making again! Thank you for another great recipe!
Hi Sarah. Happy birthday to your son! I’m thrilled that he loved his cookie cake! Thank you for sharing your amazing review and comments! Wishing you lots of happy cooking!
Thank you again for another wonderful recipe! I have a son with severe food allergies to egg and nuts and made this so he is included at an upcoming birthday party, where they are serving a store bought cookie cake that he can’t have. Your recipes always allow us to make him a special treat and help him feel included, when his allergies make it hard. You are a blessing to our family. Thank you!!
Hi Kim. You are so welcome, and I’m so glad that your son is able to enjoy delicious desserts! It really warms my heart to hear that someone with food allergies is able to joy enjoy special treats with everyone else! Living with food allergies can be so difficult. Thank you for taking time to share your glowing review and comments! Wishing you lots of happy cooking!
Accidentally used dark brown sugar but it turned out great. And so easy to make! Thank you
You are welcome, Hann! I’m so glad that you loved the cookie cake! Thank you for sharing your recipe experience and terrific review!
Holy wow was this good!! I mean GOOOOD! 🥰
I did a couple trial runs, as a customer of mine just ordered a cookie cake. We’re certainly enjoying the mini trial cookie cakes and I’m about to make her full sized order! Yum and YUM! Thank you so much!! 🍪❤️
Hi Julie. Thank YOU, for using my recipe for your customers! I’m so glad that you are loving the cookie cake recipe! I appreciate you taking time to share your stellar review and feedback! Wishing you lots of happy cooking!
My batter was half between a cake and a cookie and very sticky – Do you think I should have added more flour? I followed the doubled recipe but it was not “pressable”
I wonder if something was possibly off with your measurements when doubling? It should feel and look like cookie dough, not too wet or runny like cake. I’d double check to make sure you had all the measurements correct.
Hi!
Love your recipes. Was wondering what you thought about doing this in a 12 inch pizza pan? Should I 1.5 the recipe? Do you think I’ll need to alter the temperature/baking time at all?
I would probably 1.5 times the recipe, and it will probably need a few extra minutes to bake. Enjoy!
I notice your recipe uses a 9 inch pan but I have a cookie cake pan and when I checked it looks like it’s 11 inches… I’m thinking I’d need to increase the recipe but doubling seems like it would be too much… any ideas? Maybe 1 and a 1/2?
Oh yeah, that’s a bit larger for this recipe. It might work to 1.5 times the recipe, you will likely have a thicker cookie cake though. It should work!
Hi there- wondering if I could sub applesauce for the butter? Thx much
I’ve never tried it, but you could give it a go if you want. The cookie cake will be much softer and not the same, but it may work.
Made this for my family and it was gone in 24 hours. Perfect chewiness and tasted perfect with the chocolate frosting. Would definitely make these again!
Hi Nikki. I’m trilled the cake was a it with your family! Thanks for taking time to share your positive review and feedback! Happy cooking!
That’s so funny I’ve always used your chocolate chip cookie recipe for my daughters birthday cake but now I can make it was an actual cake my daughters bday is tomorrow and she is so excited to try this
Hi Viv. A giant cookie is so fun for a birthday! Happy birthday to your daughter, and I hope everyone enjoys the cookie cake! Happy baking!
Hi!! Do you think I could double or even triple this to make a large 9×13 thats a tad on the thicker side? Serving closer to 20 people
I’d say double it for a 9×13 inch pan. You’ll probably need to bake it a little longer though.
I was wondering if I could substitute applesauce for the flax seed water mixture (which I assume already is a substitute for egg). Thoughts?
You probably could, yes. The cookie cake might be a little softer and less chewy, but it should work. I’d say about 2-3 tablespoons.
We made this substituting with King Arthur gluten free flour and coconut sugar. It was awesome!!!
are there any brands of vegan butter would recommend?
I use these interchangeably – Earth Balance, Miyoko’s, Country Crock and even Trader Joe’s brand.
Wow, this cookie cake is crazy delicious!! I just made it and we cannot stop eating it! It was very easy to make and it the chocolate buttercream frosting was easy to make too and just sent it over the top. Nora, I really don’t know what I’d do in the kitchen without your fantastic recipes. Thanks for all your hard work and for the way you’ve written the easy to follow directions. You make me look like a rock star in the kitchen!
just great. thats all.
Wondering if you think it’s possible to replace the butter with applesauce and the brown sugar with date sugar; trying to eat wfpb, SOS (sugar, oil, sodium) free
I’m not sure honestly. The recipe will turn out very different, but you could try it!
Delicious! I made it tonight for tomorrow’s Game Night. My husband, son, and I sampled it; I will now need to make another tomorrow! 😆
I love it! I’m so glad you guys loved the cookie cake! I appreciate your stellar review and fun feedback! Wishing you happy cooking!
I made this for a dinner party last night and it was delicious! Even easier to make than cookies, since you don’t need to scoop the dough little by little, and it makes more of a statement. Win win win! Thank you!
You are welcome, Gina! I’m so glad you loved the cookie cake! Thanks for sharing your stellar review and feedback! Wishing you happy cooking!
I made this for a dinner party and ran low on time so I used Duncan Hines frosting for the edges. Delicious and fun!