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–+ servings
close up on a slice of a vegan cookie cake being lifted away from the whole cake.
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5 stars (12 ratings)

Vegan Cookie Cake

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.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 299kcal
Author: Nora Taylor

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
US Customary - Metric

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

  1. Cover the cake and store at room temperature for up to 2 days. It can also be frozen.
  2. Gluten free - Use a quality gluten free flour.
  3. 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.

Nutrition

Serving: 1of 12 slices | Calories: 299kcal | Carbohydrates: 46g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 208mg | Potassium: 56mg | Fiber: 2g | Sugar: 31g | Vitamin A: 360IU | Vitamin C: 0.003mg | Calcium: 47mg | Iron: 2mg