Vegan Cookie Cake
This Vegan Cookie Cake recipe is filled with chocolate chips, easy to make and a definite crowd pleaser. This is the perfect cake to make for the cookie lover in your life!
Servings: 8 Servings
Calories: 612kcal
Cost: $5
Equipment
- 1 Mixing Bowl
- Wooden Spoon or Electric Hand Mixer
- Measuring Cups and Spoons
- 1 10" Tart Pan, ideally with a removable bottom
Ingredients
- 4 tablespoon Vegan Butter
- ½ Cup Light Brown Sugar, packed
- 1 tablespoon Ground Flax
- 3 tablespoon Water
- 2 teaspoon Vanilla Extract
- 18 tablespoon Flour This is 1 Cup + 2 Tbsp
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- ¾ Cup Chocolate Chips, divided
For Decorating
- 8 tablespoon Non-Dairy Butter
- ¼ Cup Vegetable Shortening see note
- ½ Cup Cocoa Powder, sifted
- 3 Cups Powdered Sugar, sifted
- 1 teaspoon Vanilla Extract
- 2 tablespoon Non-Dairy Milk I used oat milk
Instructions
- Preheat oven to 350* F. Grease a 9"-10" tart pan.
- In a small bowl, combine flax, water and vanilla. Stir and set aside.
- In a large bowl, cream vegan butter and brown sugar together with either a wooden spoon or an electric hand mixer.
- Add the flax mixture and mix until well combined.
- Add flour, salt, baking powder and baking soda and mix until just combined.
- Add a half cup of chocolate chips and stir to distribute.
- Scrape the dough into the greased tart pan and press out all the way to the edges. Press 2-3 tablespoons of chocolate chips into the top of the cake to make sure the entire cake has plenty of chocolate.
- Bake in a 350* oven for 21-24 minutes or until the edges are golden brown.
- Cool completely.
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 smooth.
- Add the cocoa powder and mix until combined, then add the powdered sugar and mix. It will look crumble here and thats okay.
- Add the vanilla and mix. Then add the non-dairy milk and mix until light and fluffy.
- Decorate the vegan cookie cake as desired with chocolate buttercream and serve.
Notes
You can use a vegetable shortening like Crisco, or a palm shortening like Spectrum.
If you don't want to make your own buttercream just use a store-bought frosting!
Nutrition
Serving: 1Slice | Calories: 612kcal | Carbohydrates: 86g | Protein: 3g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 3g | Cholesterol: 1mg | Sodium: 303mg | Potassium: 200mg | Fiber: 4g | Sugar: 64g | Vitamin A: 291IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 3mg