Vegan Chocolate Chip Cookie Cake
Indulge in the ultimate dessert fusion with this Vegan Chocolate Chip Cookie Cake—a soft, chewy, and buttery treat that's perfect for any celebration or casual sweet craving. Made with pantry staples like all-purpose flour, vegan butter, and applesauce, this plant-based twist on the classic cookie cake delivers big on flavor and texture without the use of eggs or dairy. Bursting with rich, gooey vegan chocolate chips in every bite, this cookie cake comes together in just 15 minutes of prep and bakes to golden perfection in under half an hour. Whether served warm with a scoop of non-dairy ice cream or enjoyed on its own, this easy-to-make vegan dessert is sure to delight kids and adults alike. Perfect for birthdays, holidays, or a cozy night in, this egg-free and dairy-free treat will have everyone reaching for seconds!
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Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Vegan butter
- 0.75 cup Brown sugar
- 0.5 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 0.5 cup Applesauce
- 2 tablespoons Non-dairy milk
- 1 cup Vegan chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper.
Step 2
In a medium bowl, mix together the all-purpose flour, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, beat the vegan butter, brown sugar, and granulated sugar together until creamy and smooth. This can be done using an electric mixer on medium speed.
Step 4
Add the vanilla extract, applesauce, and non-dairy milk to the butter and sugar mixture. Mix until well combined.
Step 5
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over-mix as it can affect the texture of the cake.
Step 6
Fold in the vegan chocolate chips until evenly distributed throughout the dough.
Step 7
Transfer the cookie dough to the prepared cake pan, spreading it out evenly with a spatula.
Step 8
Bake in the preheated oven for about 25 minutes, or until the edges are golden brown and the center is set. Be careful not to overbake as the cookie cake will continue to firm up as it cools.
Step 9
Allow the cookie cake to cool in the pan on a wire rack for at least 15 minutes before removing from the pan and slicing. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (1025.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4096.1 |
| Total Fat 198.9g | 0% |
| Saturated Fat 124.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 3572.7mg | 0% |
| Total Carbohydrate 533.6g | 0% |
| Dietary Fiber 23.9g | 0% |
| Total Sugars 315.3g | |
| Protein 41.4g | 0% |
| Vitamin D 12.2IU | 0% |
| Calcium 176.9mg | 0% |
| Iron 20.3mg | 0% |
| Potassium 1328.0mg | 0% |
Source of Calories