With a chewy cookie base and a rich chocolate frosting, this egg and dairy free Vegan Cookie Cake will be sure to wow your friends and family!
We LOVE chocolate chip cookies in our house! Whether they're healthier whole wheat chocolate chip cookies or bakery-style vegan chocolate chip, we aren't picky when it comes to a chocolate chip cookie. In fact, we had a cookie cake as the main dessert at our wedding! I mean, What could be better than combining a cookie and a cake into one epic dessert?! I'm not exaggerating when I say this, this Vegan Chocolate Chip Cookie Cake is going to blow you away! You'll be making it on your birthday every year now!
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Ingredients You'll Need for a Vegan Chocolate Chip Cookie Cake
This vegan chocolate chip cookie cake requires the same ingredients that you'd need to make a classic chocolate chip cookies.
I'll list out everything you'll need for the cookie base below:
- Ground flaxseed
- Vegan butter
- Brown sugar
- Cane sugar
- Vanilla
- All-purpose flour
- Baking soda
- Salt
- Dairy-free chocolate chips
Every cake needs frosting, right?
Making vegan frosting is just as easy as making regular frosting, and you need just a handful of ingredients.
To make vegan chocolate frosting, you'll need the following ingredients:
- Vegan butter
- Cocoa powder
- Powdered sugar
- Non-dairy milk
If you bake often, I bet you already have most of these ingredients on hand!
How to Make the Best Vegan Cookie Cake
This vegan cookie cake is just as easy as to make as a traditional cookie cake.
To make this cookie cake vegan, however, we'll need to replace the egg with a vegan "egg" and the butter with a non-dairy option.
How to Replace Eggs in Baking
When eggs act as a binding agent in baking they are easy to replace.
Eggs are gelatinous and goopy and work well to hold everything together.
My favorite way to replace eggs in baking is to use a flax egg.
To make a flax egg you simply whisk together 1 tablespoon of ground flaxseed with 3 tablespoons of warm water. Then you allow the mixture to rest for a couple of minutes until it forms an egg-like texture.
This goopy flax mixture is your egg!
Some other options are to use ground chia seeds instead of ground flaxseed. Apple sauce, mashed banana and commercial egg-replacers are also good options. Just be aware that using fruit will change the flavor of the recipe.
How to Replace Butter in Baking
In order to replace butter in baking, it's good to know whether the butter in the recipe is providing moisture, fat or a hardening effect when cooled.
When providing moisture, you can try replacing butter with applesauce or oil.
If you need moisture, fat AND a hardening effect once cooked, I personally love to use coconut oil or vegan butter as a butter substitute. Just like dairy butter, they are both hard when chilled and liquid when warm.
Again, be aware that coconut oil can sometimes change the flavor of the recipe.
Instructions for Making a Vegan Cookie Cake
Simply follow the step-by-step instructions below, and you'll be enjoying a rich, decadent cookie cake in no time!
- Preheat your oven to 350 degrees and grease a 9 inch cake pan. Set it aside.
- In a small bowl, prepare your flax egg by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of warm water. Set the mixture aside to thicken.
- In a mixing bowl, cream together the vegan butter, brown sugar, and cane sugar. Then add in the thickened flax egg and vanilla and mix until combined.
- Add in the remaining dry ingredients and stir until combined. Fold in the chocolate chips.
- Pour the dough into your prepared cake pan and press it down until it's a uniform layer.
- Bake the cookie cake for 22-25 minutes or until slightly golden.
- Allow the cookie cake to cool while you prepare the frosting.
- To make the frosting, simply use a food processor with the dough attachment or a hand mixer to beat all the ingredients together until smooth. Only add non-dairy milk, one teaspoon at a time, as needed.
- Once the cake has cooled, frost the cookie however you desire. Top with some chocolate shavings or sprinkles and enjoy!
Is Chocolate Vegan?
I've run into many people who are shocked that chocolate can be dairy-free and vegan.
While there are some specialized companies that sell dairy-free chocolate, such as Enjoy Life Foods, I find that dairy-free chocolate chips and chocolate bars are easy to find in most grocery stores.
You simply need to read the label to see if milk or whey is listed in the ingredients.
Also, cocoa butter is the fatty portion found in cocoa beans and isn't a dairy product, so don't let that confuse you!
How to Store Leftover Vegan Cookie Cake
If you happen to have any leftovers of this cake (which I doubt you will!), you can simply place the leftovers in a sealable container on the counter for 1-2 days.
To have the leftovers last even longer, you can also refrigerate them in a sealed container in the fridge for up to a week.
Other Vegan Cake Recipes
Before you jump down to the recipe for this delicious vegan cookie cake, be sure to check out some of the other amazing and unique cake recipes from the blog.
Vegan and Gluten-Free Coconut Birthday Cake
Vegan Ice Cream Cake with Oreo Crust
Delicious Vegan Chocolate Mug Cake
Vegan Apple Cake With Maple Glaze
📖 Recipe
Vegan Chocolate Chip Cookie Cake
Ingredients
- 1 flax egg 3 tablespoons warm water + 1 tablespoon [ground flaxseed]
- ½ cup + 2 tablespoons vegan butter
- ⅔ cup brown sugar*
- ⅓ cup white sugar
- 1 teaspoon vanilla
- 1 ⅔ cup flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾-1 cup dairy free chocolate chips
Chocolate Frosting
- ¼ cup vegan butter
- 2 tablespoons cocoa powder
- 1 ¼ cup powdered sugar
- 1-2 tablespoons non-dairy milk
Instructions
- Preheat your oven to 350 °F and grease a 9 inch cake pan. Set aside.
- In a mixing bowl, cream together the vegan butter and sugar. Then add in the thickened flax egg and vanilla and mix until combined.
- Add in the remaining dry ingredients and stir until combined. Fold in the chocolate chips.
- Pour the dough into your prepare cake pan and press it down until it's a uniform layer.
- Bake the cookie cake for 22-25 minutes or until slightly golden.
- Allow the cookie cake to cool while you prepare the frosting.
- To make the frosting, simply use a food processor with the dough attachment or a hand mixer to beat all the ingredients together until smooth. Only add non-dairy milk--a teaspoon at a time--as needed.
- Once the cake has cooled, frost the cookie however you desire. Top with some chocolate shavings or sprinkles and enjoy!
Amelia says
this cookie cake is delicious! when i first made it, i didn’t have flax so i used whole chia seeds as an egg substitute instead (the same ratio, 1 part chia to 3 parts warm water). you have to use two chia seed eggs instead of one but it comes out so moist and flavorful!! my friends rave over it so i wanted to share this modification (:
Faith VanderMolen says
So so glad it worked out for you Amelia! Thanks for sharing about the chia eggs. I hope you keep making and enjoying this recipe!
Elisabeth says
Commenting again because I had another question. For the actual cookie part of this recipe can I sub applesauce for the vegan butter? I only have enough for the frosting. Thanks!
Faith VanderMolen says
Hi Elisabeth! I haven't tried subbing applesauce for butter in this specific recipe, but I know it's a common butter substitute. I'm sure the final result will still be delicious, but the texture will probably be very different. If you try it out let us know how it goes!
Elisabeth says
This looks great! Planning on maybe doing vanilla frosting and dying it for the Fourth of July! One question though, if I make a chia seed egg because I don’t have ground flax would it be the same measurements as the flax egg? Thanks!
Faith VanderMolen says
Oh that'd be so fun! And I'm not as experienced with chia eggs, but I know lots of people use them. I would use the same ratio/measurements as the flax egg. I hope it works out for you!
Natalie Gill says
What size does the cake pan need to be?
Faith VanderMolen says
8 or 9 inch is great! I hope you give this recipe a try!
Erin says
My daughter and I made this today for a Memorial Day picnic and it was delicious! We chose pink frosting and sprinkles for decoration; it was a big hit! Thanks for sharing the recipe!
Faith says
That's so great to hear Erin! Pink frosting sounds beautiful and fun for the kids. If you have a chance, I'd love for you to leave a star rating. Thanks so much for commenting and letting me know how it turned out!
Marie says
A cookie is always a good idea, and so is cake. A combination is a true winner 🙂
Happy belated birthday to Brett !
Faith says
Well said Marie! And thank you! The years seem to fly by but we are grateful for each one!