This Vegan Chocolate Chip Cookie Cake recipe is easy to make and is a definite crowd-pleaser. It requires simple, easy-to-find ingredients and makes the perfect birthday cake for the cookie lover in your life!
Listen, I love chocolate chip cookies. So, I'm always coming up with new ways to eat them that aren't just Vegan Chocolate Chip Cookies. I love to use cookie dough to make a Cookie Dough Cake, and I love to make a healthier version of Cookie Dough Bites to snack on!
And this Vegan Cookie Cake is my current favorite version of chocolate chip cookies. It's easy to make, perfect to bring to a celebration and it's so delicious! It's packed with brown sugar and chocolate chips and is everything you love about the classic chocolate chip cookie, and so much more!
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Why You'll Love This Recipe
- This recipe is super simple, so it's great for beginner bakers.
- And it uses basic, easy-to-find ingredients.
- This Chocolate Chip Cookie Cake is vegan, eggless and dairy-free, so anyone can enjoy it!
- It bakes up soft and chewy and full of chocolate chips!
- And most importantly, it's absolutely delicious.
Ingredient Notes
Vegan Butter: My top recommendations are Soy-Free Earth Balance Buttery Sticks and Country Crock Plant Butter.
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work!
Chocolate Chips: I like to use semi-sweet or vegan milk chocolate chips for this recipe. Use whatever your favorite is!
Cocoa Powder: I like to use Dutch-processed cocoa powder for my vegan chocolate frosting. My favorite brand is Hershey's Special Dark.
Finding the Right Tart Pan
Use a 9.5-inch or a 10-inch tart pan with a removable bottom. Do not use a tart pan that is smaller than 9.5 inches! The recipe will be too big.
Variations
I chose my Vegan Chocolate Buttercream to decorate my vegan cookie cake. But, you can also use Vegan Vanilla Frosting or even Vegan Peanut Butter Frosting!
And, if you don't want to make frosting, store-bought is totally fine. Check out this Grocery Store Vegan Frosting Guide by The Vegans Pantry for a more detailed look into store-bought options.
Step-by-Step Instructions
Step 1. In a large mixing bowl using a wooden spoon or a hand mixer, cream the vegan butter and brown sugar.
Then, add the non-dairy milk and vanilla and mix until combined.
Step 2. Next, add the flour, baking soda and salt and stir to combine.
Now, add the chocolate chips and fold to distribute.
Step 3. Press the cookie dough into a prepared 9.5-inch to 10-inch tart pan.
Step 4. And bake it in a 350* F oven for 21-24 minutes or until the vegan chocolate chip cookie cake is golden brown around the edge.
Allow the cake to cool completely before frosting.
Step 5. Once the cake is cool, make the chocolate frosting by creaming the vegan butter and shortening together in a large bowl using a hand mixer.
Then, add the cocoa powder and powdered sugar and mix on low until combined.
Finally, add the non-dairy milk and vanilla and mix on medium speed until light and fluffy.
Step 6. Fit a piping bag with your favorite piping tip and decorate your vegan cookie cake as desired!
I used a Wilton 2D tip!
Storage
This vegan chocolate chip cookie cake is best the day of or next day, so don't make it too far in advance. To store it, keep it in the tart pan and tightly wrap it with plastic wrap.
Keep the tightly wrapped cookie cake at room temperature for no more than 3 days.
Expert Recipe Tips
Place the tart pan onto a baking sheet before placing it into the oven. This will make it much easier to remove the cookie cake from the oven.
Be sure to grease and flour the tart pan very well to prevent sticking!
Looking for More Cookie Lover Recipes?
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📖 Recipe
Vegan Chocolate Chip Cookie Cake
Equipment
- 1 Mixing Bowl
- 1 Electric Hand Mixer
- Measuring Cups and Spoons
- 1 9.5 inch to 10" inch Tart Pan with Removable Bottom
- 1 Piping Bag
- 1 Piping Tip I used a Wilton 2D, but use your favorite!
Ingredients
- 6 tablespoon Vegan Butter, room temperature
- ¾ Cup Light Brown Sugar, packed
- 3 tablespoon Non-Dairy Milk
- 2 teaspoon Vanilla Extract
- 1 ½ Cups All-Purpose Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- ⅔ Cup Chocolate Chips
For Decorating
- 8 tablespoon Non-Dairy Butter, room temperature
- ¼ Cup Vegetable Shortening, room temperature see note
- ½ Cup Dutch-Processed Cocoa Powder, sifted see note
- 2 Cups Powdered Sugar, sifted
- 1 ½ tablespoon Non-Dairy Milk
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 350* F. Use coconut oil, vegetable shortening or pan spray to grease and flour a 9.5"-10" tart pan with a removable bottom. Then, sprinkle the pan with flour. See note!
- In a large bowl, cream vegan butter and brown sugar together with either a wooden spoon or an electric hand mixer.6 tablespoon Vegan Butter, room temperature, ¾ Cup Light Brown Sugar, packed
- Add the non-dairy milk and vanilla and mix until combined. Then, add flour, baking soda and salt and mix until just combined.3 tablespoon Non-Dairy Milk, 2 teaspoon Vanilla Extract, 1 ½ Cups All-Purpose Flour, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- Add the chocolate chips and use a rubber spatula to fold them into the cookie dough.⅔ Cup Chocolate Chips
- Scrape the dough into the prepared tart pan and use your hands to evenly press it out all the way to the edges. If the dough sticks to your hands, rub them with a little canola oil.
- Place the tart pan onto a baking sheet and bake the cookie cake in a 350* oven for 21-24 minutes or until the edges are golden brown.
- Cool completely before frosting.
To Make the Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl using a hand mixer, cream the vegan butter and shortening together until completely smooth.8 tablespoon Non-Dairy Butter, room temperature, ¼ Cup Vegetable Shortening, room temperature
- Add the cocoa powder and mix until combined. Then add the powdered sugar and mix on low until combined.½ Cup Dutch-Processed Cocoa Powder, sifted, 2 Cups Powdered Sugar, sifted
- Add the non-dairy milk and vanilla and mix on medium speed until light and fluffy.1 ½ tablespoon Non-Dairy Milk, 1 teaspoon Vanilla Extract
- Remove the outer portion of the tart pan from the cookie cake and place it onto a cake stand or cake plate. Fit a piping bag with your favorite piping tip. Fill the bag with chocolate frosting and pipe the frosting around the edge of the cookie cake. Add any other garnished you desire and serve!
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