Vegan Cookie Cake Recipe

If you’re looking for a show-stopping dessert that’s easy to make and loved by everyone, you’ve got to try this Vegan Cookie Cake Recipe. It’s that perfect combination of a soft, chewy cookie baked in a cake pan, making it great for sharing or celebrating any occasion. Trust me, once you bake this, you’ll keep coming back to it—my family always asks for seconds!

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Ingredients You’ll Need

Every ingredient in this Vegan Cookie Cake Recipe works in harmony to create a rich, melt-in-your-mouth cookie cake. Using ground flaxseeds as an egg substitute keeps it plant-based and adds a slight nuttiness I love, plus vegan butter makes sure it’s extra tender.

• Ground flaxseeds: This is your vegan “egg” that binds everything wonderfully—don’t skip the resting time for best results.
• Water: To mix with flax for making the flax egg; simple but essential.
• Vegan butter: Using softened vegan butter gives the cake a tender crumb and buttery flavor.
• Light brown sugar: Adds moisture and a caramel-like sweetness that deepens the cookie flavor.
• Pure vanilla extract: A little vanilla goes a long way for rounding out the taste.
• All purpose flour: The base—fluffy yet sturdy enough for that perfect cookie cake consistency.
• Cornstarch: A secret ingredient that helps create a soft, cake-like texture.
• Baking soda: Provides just the right amount of lift without puffing up too much.
• Salt: Balances sweetness and enhances the chocolatey goodness.
• Non-dairy chocolate chips: Because chocolate chips on a cookie cake? Yes, please!
• Optional frostings or toppings: Vegan chocolate or vanilla frosting, coconut whipped cream, or vegan ice cream all work magic here.

Variations

One of the things I adore about this Vegan Cookie Cake Recipe is how easy it is to make your own. Based on what I had on hand or what my family was craving, I’ve tried a bunch of variations that turned out fantastic.

• Add nuts or dried fruit: I once threw in chopped walnuts and dried cranberries, and it brought a great texture combo my kids adored.
• Switch the chocolate chips: Dark chocolate, white chocolate, or even vegan peanut butter chips work beautifully.
• Go gluten-free: I swapped the flour for a gluten-free blend and it was just as delicious—just make sure it includes xanthan gum for structure.
• Make it mini: Try baking in muffin tins for individual cookie cakes perfect for lunchboxes or parties.

How to Make Vegan Cookie Cake Recipe

Step 1: Prepare your flax egg and pan

Start by mixing 1 tablespoon of ground flaxseeds with 2.5 tablespoons of water in a small bowl; this needs about 5–10 minutes to thicken and get that perfect gel-like consistency. Meanwhile, grease your 9-inch cake pan—I like using a springform pan because it releases so cleanly, but a pie dish works just as well.

Step 2: Cream vegan butter and sugar

In a large bowl, beat the softened vegan butter with light brown sugar until nice and creamy, about 1-2 minutes using a handheld or stand mixer. This step is crucial because it helps give the cookie cake its tender, fluffy texture you’ll love biting into.

Step 3: Add vanilla and flax egg

Mix in pure vanilla extract and your flax egg until everything is smoothly combined. The flax egg might look a little chunky at first, but keep mixing until incorporated well—you don’t want any dry spots.

Step 4: Combine dry ingredients

Sprinkle your flour evenly over the wet mixture, then add cornstarch, baking soda, and salt on top before turning your mixer to low speed. Gently mix until just combined—you want to avoid overmixing or the cake can turn dense instead of chewy and soft.

Step 5: Fold in chocolate chips and bake

Stir in those non-dairy chocolate chips either with the mixer on low or by hand. Press the cookie dough evenly into your prepared pan and bake at 350°F for 25–30 minutes, until edges are lightly golden but the center still looks soft. Resist the urge to overbake—it will firm up while cooling.

Step 6: Cool and decorate

Let the cookie cake cool completely if you have time—it makes it easier to frost or slice neatly. If you’re in a hurry, serving it warm with vegan vanilla ice cream is incredible too! I love piping vegan chocolate frosting around the edges and sprinkling extra chocolate chips on top for that special touch.

How to Serve Vegan Cookie Cake Recipe

Garnishes

I often keep it simple with a generous scoop of dairy-free vanilla ice cream or coconut whipped cream on the side. For a little flair, piping vegan chocolate or vanilla frosting on the edges and sprinkling extra chocolate chips across the top always gets compliments and looks festive.

Side Dishes

This cookie cake is a dessert star on its own, but if you want to balance it out, I love pairing it with fresh fruit like strawberries or raspberries. A cup of chilled almond milk or your favorite nut milk latte also pairs beautifully to cut through the sweetness.

Creative Ways to Present

For birthdays or parties, try decorating the cookie cake with colorful vegan sprinkles or edible flowers. You can also cut it into fun shapes using cookie cutters after baking for a playful twist kids adore. I once made mini versions for a brunch and topped each with a dollop of vegan whipped cream and a maraschino cherry—such a hit!

Make Ahead and Storage

Storing Leftovers

I like to keep the cookie cake covered at room temperature for up to two days. It actually tastes better the next day when the flavors really settle. Just be sure to cover it tightly with plastic wrap or place in an airtight container to keep it moist.

Freezing

Freeze any leftovers by wrapping the cookie cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. When I’ve done this, it keeps well for up to a month. Just thaw in the fridge overnight before serving.

Reheating

To warm up, pop individual slices in the microwave for 15-20 seconds or heat the whole cake in a 300°F oven for about 8-10 minutes. This method revives the gooey chocolate and soft crumb perfectly without drying it out.

FAQs

Final Thoughts

This Vegan Cookie Cake Recipe has quickly become one of my go-to desserts when I want something comforting but special. It’s reliable, easy to make, and every bite feels like a little celebration. I highly recommend giving it a try—you’ll love how foolproof and delicious it is. Plus, it’s a sweet way to treat yourself and anyone you share it with. Happy baking!

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