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.
