EASY VEGAN COOKIE CAKE RECIPE – DAIRY FREE
This vegan chocolate chip cookie cake is a great recipe for a special occasion; such as a birthday party for grownups and kids, Christmas, Thanksgiving, and more. Moreover, you can also enjoy this recipe as a lovely easy dessert or a comforting breakfast with a warm cup of tea or your favorite beverage.
INGREDIENTS FOR THIS VEGAN COOKIE CAKE RECIPE
Here you will find the main ingredients I used for this giant chocolate chip cookie and some alternative ingredients to replace them if you prefer to bake a gluten-free cookie cake.
DRY INGREDIENTS
- Flour: I prefer to bake with self-raising flour, but you can use purpose flour with baking powder and sodium bicarbonate as a raising ingredient. Flour a gluten-free option: gluten-free flour, oat flour, coconut flour, and almond flour. Furthermore, you can use just one type of gluten-free flour or a mix of them. In addition to this, you can add starch, such as cornstarch to your gluten-free cookie cake.
- Sugar: I used white granulated sugar to make this easy cookie dough; however, you can try other types of sugars that you prefer or are the ones you have at home. For example: brown sugar, powdered sugar, demerara sugar, etc. Additionally, you can use maple syrup and agave.
- Chocolate: as a vegan cookie cake recipe I used dairy-free chocolate chips, in this case dark chocolate chips (around 75 gr). and it goes well with this easy dessert. Also, you can use other vegan chocolate chips, mini chocolate chips. If you don’t have chocolate chips at home when making this recipe you can cut in small cubes a dark chocolate bar.
WET INGREDIENTS
- Egg replacement: for this recipe, I used peanut butter to replace the egg, it’s not only great as an egg replacement when baking a vegan recipe, but it also gives a nutty flavor to this cookie cake. Also, you can use almond butter; if you prefer a nut-free cookie cake, you can use seed butter; such as pumpkin and sunflower seeds butter. This is also a good alternative if you have nut allergies. Other vegan options to replace eggs when baking are apple cider vinegar and flax egg.
- Milk: I used oat milk for this recipe, but you can also use soy milk, almond milk, or cashew milk. Bear in mind, that if you want a gluten-free cookie cake and you are using oat milk double-check that it is gluten-free.
FLAVORINGS FOR COOKIE CAKE
This recipe is undoubtedly for a cookie lover and the combination of peanut butter and vanilla extract creates a perfect treat. If you don’t have these ingredients or want to try different options for these chocolate chip cookies, check the following list for more inspiration.
- Almond extract.
- Caramel flavoring.
- Almond butter.
- Cashew nuts butter.
- Lemon and orange zest.
- Cinnamon.
SERVING SUGGESTIONS AND STORING
This recipe goes well with ice cream, so you can serve this chocolate chip cookie with a scoop of vegan vanilla ice cream or homemade coconut mango ice cream. For toppings, you can try vegan sprinkles, mini chips, powdered sugar, vegan frosting, vanilla buttercream, vanilla frosting, etc just use a piping bag and decorate your chocolate chip cookie recipe. To finish it off, you can serve this delightful giant cookie with a cup of tea or coffee.
To store this eggless chocolate chip cookie cake, after baking it let it cool down at room temperature on a cooling rack. Then place it in an airtight or sealed container and keep it in a dark cool place. You can also use plastic wrap or aluminum foil.
THIS COOKIE CAKE GOES WELL WITH:
- Also, try this delicious recipe with banana chips.
EASY VEGAN COOKIE CAKE RECIPE - DAIRY FREE
This homemade vegan cookie cake is a delicious treat for dessert or as a birthday cake. You will need simple and easy-to-find ingredients for this rich delight.
Ingredients
- 150 gr. of Self-raising flour.
- 125 gr. of Sugar.
- A pinch of salt.
- 1 Tsp. of Vanilla extract.
- 100 ml. of Plant-based milk.
- 55 gr. of Peanut butter.
- 75 gr of Dark chocolate chips.
Instructions
COOKIE DOUGH
- Pre-heat the oven to 180 °C degrees (356 °F approx.).
- In a medium bowl place the wet ingredients: peanut butter, vegan milk, and vanilla extract and mix them well.
- In a large mixing bowl sieve the flour, add the sugar, and a pinch of salt. Mix them with a hand mixer.
- Pour the wet ingredients into the dry ingredients and mix them. In the beginning, it might seem that there are not enough wet ingredients, just keep mixing them, and should be enough.
- Then, add the dark chocolate chips and mix them well.
- In a springform pan or a cake form pan (I used a 9-inch cake pan) you can place parchment paper or spread room temperature butter* and sprinkle flour.
- Place the cookie dough into the baking pan and spread evenly.
BAKING
- Place the baking pan in the center of the oven and bake for around 20 minutes or until your cookie cake is golden brown and has crispy edges.
- Remove from the oven and let cool down at room temperature using a cooling rack.
- Then serve on a serving plate.
Notes
*You can also use coconut oil or vegetable oil.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 226Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 2mgSodium 281mgCarbohydrates 38gFiber 2gSugar 21gProtein 4g
The Nutritional values presented on this table are only estimates. The values can also vary depending on the cooking method, ingredients, product brands etc. This data was provided and calculated by Nutritionix.
MORE VEGAN CAKE RECIPES
- STRAWBERRY CAKE GLUTEN-FREE.
- UPSIDE DOWN CAKE APPLE.
- LEMON YOGURT CAKE.
- BEST VEGAN BANANA CAKE EASY RECIPE – EGGLESS.
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