Vegan Cookie Cake with Chocolate Chips & Vegan Caramel
Romy
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.
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!