Vegan Chocolate Chip Cookie Cake

5 from 1 vote

Vegan Chocolate Chip Cookie Cake

This vegan cookie cake is such a perfect crowd pleaser! This recipe is super simple and easy to make, filled with vanilla flavor and studded with dark chocolate chips. Plus you can top and decorate it the way you want! 100% vegan, egg-free and made without added oil or butter.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: cookie, dairy-free, dessert, healthy, plant-based, snack, Vegan, vegetarian

Servings:

Calories: 290kcal

Author: Jessica Laroche

Ingredients

1 cup all-purpose flour
⅔ cup brown sugar
1 tsp baking powder
⅛ tsp salt
½ cup plant-based milk I used oat milk
½ cup almond butter stir well before measuring
2 tsp vanilla extract
½ cup vegan chocolate chips

Instructions

Pre-heat the oven to 350º and line the bottom of a 9 inch springform pan with parchment paper.
In a medium bowl, combine the plant-based milk, almond butter and vanilla extract. Use a whisk and keep stirring until the mixture is all smooth without any clumps of almond butter. Set aside.
In a large mixing bowl, combine the flour, brown sugar, baking powder and salt.
Then, pour the wet ingredients over the bowl with the flour and stir until a dough forms. You will have to stir for at least a minute: the dough will look a little dry at first, so use a spoon or your hands to press on the dough to help make it come together and keep going until uniform.
Add the chocolate chips and incorporate them into the dough. Shape the batter in a large ball and transfer to the prepared dish.
Use your fingers to press on the dough and spread it out all over the baking dish. You can wet your fingers so the dough isn’t too sticky and try to create a cookie cake that's the same thickness all over the surface for a more even baking.
Bake in the oven for 18-21 minutes. Do not overbake the cookie cake: it is ready to take out when the edges are golden brown and the middle still a little soft. Then, let the cookie cake cool down to allow the cooking process to finish and then unmold.
You can serve as is or decorate the cookie cake the way you want before slicing. I decorated mine using my vegan dark chocolate frosting, but a vanilla icing, peanut butter frosting, vegan ice cream or simply whipped cream are all great.

Video

Notes

Storage: keep covered at room temperature for up to 2 days, then transfer in the fridge for longer storage. You can also freeze the cookie slices for up to 3 months.
You can add some cinnamon, walnuts or vegan white chocolate chips to your cookie dough if you prefer. Check out my blog post for more ideas!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition