This Vegan Cookie Cake Recipe is simply the perfect vegan treat to celebrate a special occasion, such as birthdays, Mother's Day or as a delicious vegan dessert for Christmas - and it's not just for cookie lovers!
You can easily decorate it to your liking with vegan caramel sauce, chocolate chips, frosting or sprinkles to make it look extra pretty for any occasion.
This vegan chocolate chip cookie cake is not only great when you're a lover of chocolate chip cookies but also a fun bake to surprise family & friends. With crisp cookie edges and a gooey cookie centre it's the perfect vegan treat for anyone that has a sweet tooth
What's great about this cookie cake
- it's a giant cookie - what's more to love!?
- the recipe is completely vegan and therefore dairy free and egg free as well as free from all animal products
- it's made with delicious vegan caramel sauce from Nature's Charm
- it's a fun dessert to bring to a birthday party or another special occasion!
- it's delicious served as the main event alongside tea and coffee but also fantastic as a sweet dessert after a hearty meal
- you only need 1 bowl to mix all ingredients
- the cookie has a soft and chewy texture with crisp cookie edges
- it's made from scratch
- it's a fun alternative to a classic birthday cake
- you can easily cut it into slices to portion without the cookie crumbling or falling apart
- you can serve the vegan cookie cake plain or get creative and decorate it to your liking
Jump to:
Ingredients
Here's everything you need for this recipe:
- vegan butter - I like to use unsalted plant based butter for my cookie recipes. The butter should be at room temperature to allow for easy handling.
- sugar - I like to use light brown sugar for most of my cookie recipes
- vanilla - I used vanilla extract
- all purpose flour - plain flour
- baking powder -
- plant milk - I used soy milk
- salt - we're adding just a pinch to balance the flavors of the cookie dough
- vegan chocolate chips - I used dark chocolate chips
- vegan caramel sauce - I used Nature's Charm Coconut Salted Caramel Sauce
See recipe card for quantities.
Equipment
Here's everything you need for this recipe:
- 1 mixing bowl or a food processor
- non-stick parchment paper
- a springform pan
- cooling rack
Instructions (Step-by-Step)
Here's how you can make this vegan cookie cake in just a few simple steps:
In a bowl, cream together the vegan butter, vanilla extract and soft brown sugar.
Sift the dry ingredients into the wet ingredients: flour, baking powder & salt. Then mix everything until combined adjusting the texture with a small amount of plant milk.
Fold in the dark chocolate chips.
Once combined, place the cookie dough into the fridge for at least 30 minutes or up to 3 days.
Spread half of the cookie dough evenly across a prepared cake pan.
Drizzle the Vegan Coconut Salted Caramel Sauce on top of the cookie dough, and place the pan in the fridge for 15 minutes.
Spread the rest of the cookie dough on top of the caramel, completely covering it. Refrigerate again for 2 hours.
Bake in the preheated oven at 350°F (180°C) for 20-25 minutes or until the cookie edges are beginning to brown. Remove from the oven and let the vegan cookie cake cool down entirely before removing from the pan.
Decorate the cookie cake to your liking with vegan buttercream.
Drizzle a little extra Coconut Salted Caramel Sauce over the top and you're ready to slice and serve!
Serving
To serve, simply transfer the cookie cake onto a serving plate and decorate it to your liking, then slice into 8-10 equal pieces and enjoy!
Here are a few ideas for decorating your cookie cake:
- vegan vanilla buttercream - add a splash of food coloring gel to add some color to the cookie cake!
- vegan caramel sauce - drizzle a little extra caramel sauce on top of each slice when serving, delicious!
- vegan sprinkles
- vegan frosting
- melted chocolate sauce
- apple pie jam - top it with a dollop of homemade apple pie butter. Delish!
- ice cream - this Biscoff ice cream is one I would personally recommend!
- crushed nuts -
- vegan whipped cream - make your own with the coconut whipping cream from Nature's Charm!
Storage
You can store the vegan cookie cake in a sealed container for up to 5 days.
Whilst you're preparing the chocolate chip cookie dough, you can also store the mixed dough in the fridge in an air-tight container for up to 3 days. This gives you the option to prepare this easy cake in advance.
Substitutions
In case you don't have everything to hand, here a few ideas and notes for possible substitutions:
- Vegan butter - you can swap the vegan butter for coconut oil
- Flour - instead of all purpose flour you can also use oat flour
- Chocolate Chips - if you have no chocolate chips to hand, you can simply leave them out of the recipe.
Variations
If you want to shake things up, why not try taking this recipe to the next level:
- Almond flour - give the vegan cookie cake a nutty flavor by replacing 2-3 tablespoons of the all purpose flour with almond flour. It's delicious! You can also use coconut flour.
- Gluten free - to make this vegan cookie cake recipe gluten-free, simply swap the all-purpose flour for 1:1 gluten-free flour
- Skillet cookie - you can also bake this cookie cake in a skillet! Simply grease it lightly with coconut oil, then press the cookie dough into the skillet and bake it in the middle of the oven
- White Chocolate - swap the dark chocolate chips for white chocolate, it's just as delicious!
- Peanut Butter - fill the cookie cake with extra smooth peanut butter!
- Square cake pan - you can also make this cookie cake in a square cake pan! Simply use this cake pan converter if you are using a different shape of cake pan.
Expert Tips
Here are a few tips to make sure your vegan cookie cake is a full success:
- Do not remove the cookie cake from the springform pan whilst still warm. The cookie can still be soft and break easily, so it's best to let it cool down entirely before transferring it onto a serving plate.
- Do not add vegan buttercream or vegan whipped cream to the cookie cake whilst it's still warm! Otherwise it will melt and make the cookie cake soggy.
- Instead of parchment paper you can also use reusable silicone baking mats if you have one in the size of your springform pan. I've had my mats for years and I love them!
- When spreading the cookie dough into the spring form, make sure to spread it evenly thick to create the perfect vegan cookie cake! It is best at about ½-inch thickness and to spread it evenly by placing a parchment paper on top and using the bottom of a glass to smoothly spread it the cookie dough.
- Be careful not to over bake the cookie cake! When it comes out of the oven it might still be a bit soft and seem underbaked. That's normal as the cookie cake firms up as it cools. Don't keep it in the oven for longer or it will be dry and crumbly later on.
- Do not skip the chilling time for the cookie dough. It's vital to create the perfect cookie texture. If the cookie dough is too warm, it will be soft and the butter in the dough will melt too quickly in the oven, essentially frying your vegan cookie cake - and that's not what we want.
Related Recipes
If you've got a special occasion coming up, definitely also check out some of these vegan cake recipes:
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📖 Recipe Card
Vegan Cookie Cake with Chocolate Chips & Vegan Caramel
Equipment
- 1 mixing bowl
- 1 electric hand mixer or food processor
- non-stick parchment paper
- 1 springform pan
- 1 cooling rack optional
Ingredients
- ½ cup Nature's Charm Coconut Salted Caramel Sauce (120 ml)
- ½ cup vegan butter (140 g) unsalted
- ¾ cup soft brown sugar (200 g)
- 2 teaspoon vanilla extract
- 1 ¾ cups all purpose flour (240 g)
- 1 pinch salt
- 1 teaspoon baking powder
- ¼ cup plant milk I used soya
- ½ cup vegan chocolate chips (90 g)
Instructions
- In a medium-size mixing bowl, cream together the vegan butter. vanilla extract and soft brow sugar using an electric mixer.
- Sift the dry ingredients into the wet mix: flour, baking powder and salt, then add the plant milk and mix everything with the electric mixer until just combined.
- Use to spatula to fold in the chocolate chips, then place the cookie dough into the fridge for at least 30 minutes.
- Spread half the cookie dough evenly across the prepared cake pan. To help even it out, you can use a sheet of parchment paper, place it on top and then press down the dough with a flat drinking glass.
- Pour the caramel sauce onto the cookie dough and spread it across the surface, leaving out about ½ inch on the edges. Place the cookie cake in the fridge for 15 minutes for the caramel to set.
- Place the rest of the vegan cookie dough on top of the caramel sauce to seal it completely. It works best to gently press the cookie dough with cold hands into a disc shape and then patching it onto the caramel until it's completely covered. Place the cake into the fridge for 2 hours.
- Preheat your oven to 350°F (180°C) and bake the cookie cake for 20-25 minutes or until the cookie edges begin to brown.
- Remove the cake pan from the oven and allow for the vegan cookie cake to cool down entirely before removing it from the pan. Best place it onto a cooling rack so it can cool down faster.
- Decorate the cake to your liking with vegan icing, buttercream and more of the caramel sauce, then slice to serve!
Notes
- Storage - You can store the vegan cookie cake in a sealed container for up to 5 days.
- Preparation - you can prepare the vegan cookie dough up to 3 days in advance and store it in the fridge. It needs to be baked on day 3.
- Caramel Sauce - I used the vegan Coconut Salted Caramel Sauce from Nature's Charm for this recipe. I've found it spreads easiest, then you place the jar into the oven at a low temperature (e.g. 175°F, 75°C) for 10 minutes. This will make the caramel super soft and easy to pour straight from the jar.
- Resting times - for the best cookie texture, it's important not to skip the fridge times in this recipe. Keeping the cookie dough & the vegan butter in it cold is essential to get an evenly cooked cookie dough that is crisp on the edges and soft on the inside.
- Vegan butter - you can swap the vegan butter for coconut oil
- Flour - instead of all purpose flour you can also use oat flour
- Chocolate Chips - if you have no chocolate chips to hand, you can simply leave them out of the recipe.
- Almond flour - give the vegan cookie cake a nutty flavor by replacing 2-3 tablespoons of the all purpose flour with almond flour. It's delicious! You can also use coconut flour.
- Gluten free - to make this vegan cookie cake recipe gluten-free, simply swap the all-purpose flour for 1:1 gluten-free flour
- Skillet cookie - you can also bake this cookie cake in a skillet! Simply grease it lightly with coconut oil, then press the cookie dough into the skillet and bake it in the middle of the oven
- White Chocolate - swap the dark chocolate chips for white chocolate, it's just as delicious!
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