Vegan Cookie Cake

A quick and easy vegan dessert that's perfect for any celebration!

Course Dessert, Snack

Cuisine European

Keyword cookie cake, cookies, gluten free, miso, Vegan

Prep Time 15

Cook Time 30

Total Time 45

Servings 2 ¼" slices

Calories 295kcal

Equipment

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

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

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

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.
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