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    Home » Sweet Treats

    Easy Vegan Chocolate Chip Cookie Cake (gluten-free friendly)

    Published: May 3, 2024 · Modified: Jul 12, 2024 by Tori Vasko, RD · This post contains paid links · Leave a Comment

    Jump to Recipe - Print Recipe

    Whether you're celebrating a birthday or a big achievement, or you're just a cookie lover, this vegan cookie cake recipe will knock your socks off. Seriously! This easy vegan chocolate chip cookie cake has everything you love about a chewy chocolate chip cookie, but it's served like a cake for an easy festive experience! Plus, all eaters can enjoy this cake made with vegan and (optionally) gluten-free ingredients! 

    A slice removed from a cookie cake with a nearby piece of cake.
    Jump to:
    • You Will Love This Recipe
    • Ingredients and Substitutions
    • Instructions
    • Storage
    • Variations
    • FAQ
    • Recipe

    You Will Love This Recipe

    • It's party-perfect. What's more festive than a giant chocolate chip cookie? It's the perfect treat to punctuate that special event coming up. 
    • It's simple. The beauty of a cookie cake? No precariously stacking layers of cake. No crumbs getting in the icing. Heck, you don't even need to ice it at all if you don't want to! Just stick a few candles in and you're good to go.
    • It is full of flavor. Adapted from my miso chocolate chip cookie recipe, this cookie cake is the perfect crowd-pleaser. Adults will appreciate the subtle savory flavor of the miso, while kiddos just know they like chocolate chip cookies. 

    Ingredients and Substitutions

    Labeled cookie cake ingredients.
    1. Flour: I tested this recipe with all-purpose flour and King Arthur measure-for-measure gluten-free flour. Both are equally delicious! 
    2. Baking powder and baking soda: Help the cookie cake fluff up. 
    3. Salt: Enhances the flavors and balances the sugar. 
    4. Chocolate chips: I love dark chocolate chips, but feel free to use semi-sweet for classic chocolate chip flavor. Be sure to grab vegan or dairy-free chocolate chips if need be. 
    5. Light brown sugar: Adds that familiar gentle caramel flavor. Feel free to use white sugar and a bit of molasses. Dark brown sugar will also work for a bit of a toastier flavor. 
    6. Canola oil: Your favorite neutral oil, such as vegetable oil, will also work well here. No need to splurge on vegan butter, though I won't stop you if you want to! 
    7. Water: Adds a bit of moisture for the perfect chewy texture. 
    8. White miso paste: While technically optional, I think this makes this recipe go from a basic, yummy cookie recipe to one that everyone asks for.
    9. Vanilla extract: A bit of floral vanilla is a classic in most baked goods. If you're out, fret not! This will still be delish without. 
    10. Frosting and sprinkles: Help to create a quick and simple fun decoration!

    Instructions

    Dry ingredients before and after adding chocolate chips.

    1. Combine: Preheat the oven to 350° F (180° C). In a medium bowl, combine the dry ingredients except chocolate chips with a whisk or long-stem fork. Add the chocolate chips and mix until they are evenly distributed.

    Wet ingredients before and after mixing thoroughly.

    2. Whisk: In a separate large bowl, using a mixer or whisk, whisk together the wet ingredients thoroughly until the mixture is completely homogenous. This may take 2-3 minutes.

    Dry and wet ingredients before and after being mixed into a dough.

    3. Fold: Fold the dry mixture into the wet mixture until a smooth cookie dough forms.

    Paper folding into a wedge, cut, and then unfolded and placed into a springform pan.

    4. Line: Line a 9" cake pan with parchment paper by folding the paper into a wedge and cutting the wedge to the size of the cake pan's radius.

    Cookie dought before and after being pressed into a pan.

    5. Press: Add the dough to the lined pan and use your clean hands to press the dough evenly into the pan.

    Cookie cake covered in foil and after baking.

    6. Bake: Bake at 350° F for 10 minutes, then cover loosely with aluminum foil, and continue baking for another 20-25 minutes, until the edges appear light brown and the center is slightly golden.

    7. Chill: Once baked, remove the foil and allow the cake to cool at room temperature for about an hour before chilling in the refrigerator for 2-24 hours.

    Cookie cake flipped bottom-up and then right-side up.

    8. Transfer: Gently remove the cake from the pan and transfer it to a serving plate. If using a cake pan, you can use a non-scratch utensil to cut around the cake and flip it onto a plate before flipping it again onto a serving plate.

    Cookie cake decorated with vegan frosting and sprinkles and cake with slices removed.

    9. Frost: Optionally pipe frosting using a star tip around the top perimeter of the cake and immediately add sprinkles. Slice into wedges and serve.

    Storage

    • Make-ahead: The cookie cake can be made 3-4 days in advance and stored in an airtight container at room temperature before icing. I'd advise no longer than 2 days for a gluten-free cookie cake as they tend to dry more quickly.
    • Store: Store the frosted cake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. 
    • Reheat: Microwave in 30-second intervals until the cake is warmed through (if you don't mind the frosting melting). Otherwise, you can place the frozen cookie cake in the fridge to thaw for up to 2 days (depending on how much cake you are thawing). 

    Variations

    A fork grabbing a piece of cookie cake on a plate.
    • Sweet and salty cookie cake: Add a few pinches of coarse kosher salt instead of sprinkles for a more grown-up palate. You can even add a drop of food coloring to the salt to keep things festive! 
    • Sweetheart cookie cake: Use a heart-shaped cake pan for Valentine's Day or an anniversary. 
    • Cookie cake and ice cream: Not a frosting fan? Serve cookie slices warm topped with a scoop of vegan vanilla ice cream. 

    Tips 

    • On the hunt for vegan sprinkles? Check out VegOut's picks! I've used Whole Foods' rainbow sprinkles in this recipe. On another note, though, cut yourself some slack if you can't find vegan sprinkles in your area or at an affordable price. Perfectionism is not the goal of a plant-based lifestyle! 
    • While we all love a good chocolate chip cookie, feel free to play around with additions to your cookie cake! Add nuts, vegan candy, peanut butter, vegan mini marshmallows, or more! 
    • Eco tip: Use a reusable piping bag to minimize waste! Home compostable parchment paper can also be a great option if you compost. 

    FAQ

    Can this vegan cookie cake also be made gluten-free?

    Yes, and I've done it several times! I love to use King Arthur gluten-free measure-for-measure flour in baked goods recipes, but this recipe should work with most gluten-free measure-for-measure flour blends. 

    Does this cookie cake recipe have any common allergens? How can I adapt it to remove them?

    This dairy-free eggless cookie cake does contain soy, thanks to the white miso. To make it soy-free, simply omit the miso and double the salt! If you have a wheat allergy, use a measure-for-measure gluten-free/wheat-free flour blend, as noted in the recipe. 

    Recipe

    A slice removed from a cookie cake.

    Vegan Cookie Cake

    A quick and easy vegan dessert that's perfect for any celebration!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 12 2 ¼" slices
    Calories: 295kcal
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    Ingredients

    Dry Ingredients

    • 2 cups (250 grams) all-purpose flour (or gluten-free measure-for-measure flour (see note 1))
    • 1 teaspoon baking powder
    • ¾ teaspoon baking soda
    • ¼ teaspoon fine salt
    • 1 cup dark chocolate chips (vegan)

    Wet Ingredients

    • 1 cup light brown sugar, loosely packed
    • ½ cup +1 Tablespoon canola oil (or other neutral oil)
    • ¼ cup water
    • 1 Tablespoon white miso paste
    • 2 teaspoons vanilla extract

    Decoration

    • ½ cup vegan frosting (store-bought or homemade)
    • 1 teaspoon vegan sprinkles

    Equipment

    Mixing Bowls
    9" Spring Form Pan (preferred) or Cake Pan

    Instructions

    • Preheat the oven to 350° F (180° C).
    • In a medium bowl, combine the dry ingredients except chocolate chips with a whisk or long-stem fork. Add the chocolate chips and mix until they are evenly distributed.
    • in a separate large bowl, using a mixer or whisk, whisk together the wet ingredients thoroughly until the mixture is completely homogenous. This may take 2-3 minutes.
    • Fold the dry mixture into the wet mixture until a smooth cookie dough forms.
    • Line a 9" cake pan with parchment paper by folding the paper into a wedge and cutting the wedge the size of the cake pan's radius (see images in "instructions" of this post).
    • Add the dough to the lined pan and use your clean hands to press the dough evenly into the pan.
    • Bake at 350° F for 10 minutes, then cover loosely with aluminum foil, and continue baking for another 20-25 minutes (see note 2), until the edges appear light brown and the center is slightly golden.
    • Once baked, remove the foil and allow the cake to cool at room temperature for about an hour before chilling in the refrigerator for 2-24 hours.
    • Gently remove the cake from the pan and transfer it to a serving plate. If using a cake pan, you can use a non-scratch utensil to cut around the cake and flip the cake onto a plate before flipping it again onto a serving plate.
    • Optionally pipe frosting using a star tip around the top perimeter of the cake and immediately add sprinkles. Slice into wedges and serve.
    • Store leftover cookie cake in an airtight container in the fridge for up to 2 days or the freezer for up to 3 months.

    Notes

    1. If using gluten-free flour, add 50% (2 Tablespoons for recipe) more water. This recipe was tested using King Arthur all-purpose measure-for-measure flour. 
    2. In testing, I have found that cakes made with all-purpose flour take closer to 35 minutes to cook, whereas gluten-free take slightly less time, closer to 30 minutes. 
    Nutrition information will vary based on brands used and substitutions. Nutrition facts are calculated without decoration. 

    Nutrition

    Serving: 1slice | Calories: 295kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 242mg | Potassium: 1mg | Fiber: 1g | Sugar: 21g | Calcium: 26mg | Iron: 1mg
    Tried this recipe?Mention me @easy.chickpeasy or tag me #easychickpeasy!

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    Hi, I'm Tori! I'm a Registered Dietitian with a passion for sharing plant-based recipes. I love getting creative with cooking, dancing in the kitchen, and a good cup of coffee.

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