Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Cookie Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 90 reviews
  • Author: Megane
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This Vegan Cookie Cake is a delicious plant-based twist on a classic favorite. Made with a wholesome flaxseed egg substitute, vegan butter, and dairy-free chocolate chips, this soft and chewy cookie cake is perfect for celebrations or everyday indulgence. The cake is easy to prepare, baked to a golden brown perfection, and can be enjoyed with vegan frosting, ice cream, or whipped topping.

Ingredients

Scale

Wet Ingredients

  • 1 tablespoon ground flaxseeds
  • 2.5 tablespoons water
  • 1/2 cup vegan butter, softened to room temperature
  • 2 teaspoons pure vanilla extract

Dry Ingredients

  • 1 1/4 cups light brown sugar, lightly packed
  • 1 1/2 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Add-ins

  • 1 1/4 cups non-dairy chocolate chips
  • More chocolate chips for decorating the top (optional)

Optional Toppings

  • Vegan chocolate frosting
  • Vegan vanilla frosting
  • Vegan ice cream
  • Vegan whipped topping or coconut whipped cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan, preferably a springform pan for easy release, or alternatively a pie dish. Set aside.
  2. Make the Flax Egg: In a small bowl, combine the ground flaxseeds with water. Stir well and set aside to thicken, creating your flax egg substitute.
  3. Cream Butter and Sugar: In a large bowl, use a handheld mixer or stand mixer with the paddle attachment to beat the softened vegan butter and light brown sugar together for 1-2 minutes until the mixture is smooth and creamy.
  4. Add Flavors and Flax Egg: Mix in the vanilla extract and the prepared flax egg until fully combined.
  5. Incorporate Dry Ingredients: Stop the mixer and add the all-purpose flour. Sprinkle cornstarch, baking soda, and salt evenly over the flour. Turn the mixer on low speed and mix just until all dry ingredients are combined. Avoid overmixing.
  6. Add Chocolate Chips: Fold in the non-dairy chocolate chips either by hand or with the mixer on low speed ensuring even distribution throughout the dough.
  7. Shape and Bake: Press the cookie dough evenly into the prepared cake pan. Place in the oven and bake for 25-30 minutes or until the edges are lightly golden brown and the center is set.
  8. Cool and Decorate: Allow the cake to cool completely if time permits; however, serving warm is also delightful. Optionally, pipe vegan frosting around the edges, or serve with vegan vanilla ice cream or coconut whipped cream. Garnish with extra chocolate chips on top if desired.

Notes

  • Store covered at room temperature for up to 2 days or freeze for longer storage.
  • For a gluten-free version, substitute the all-purpose flour with a quality gluten-free flour blend.
  • Top with vegan chocolate frosting, vanilla frosting, whipped cream, or dairy-free ice cream for added indulgence.

Nutrition

  • Serving Size: 1 slice (approx. 1/12th of the cake)
  • Calories: 250
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Find it online: https://comfortplates.com/vegan-cookie-cake-recipe/