Vegan chocolate chip cookie cake
Why settle for just one cookie when you can enjoy an entire cake filled with all the beloved flavors of a chocolate chip cookie?
For my fiancé’s birthday, I took his favorite dessert one step further and turned it into an impressive cookie cake full of rich flavors.
With a rich chocolate chip cookie base baked in a tart pan, a dreamy vegan whipped cream (you can find various options on the blog made from plant-based cream, butter, or coconut cream), and colorful sprinkles on top – this cake is guaranteed to excite anyone who loves chocolate chip cookies.
A perfect dessert for birthdays, celebrations, or any occasion where you want to impress and treat yourself.
And if you’re not in the mood for a cake, you can divide the recipe by 1/3 and turn it into vegan chocolate chip cookies instead (about 9–10 cookies; the full recipe makes around 30). You can also freeze portions of the dough and bake whenever you want.
150 g soft vegan butter
3 tbsp applesauce
2 cups flour
2 tbsp cornstarch
1 tsp baking powder
2 tsp vanilla extract
1 cup cane sugar
2 tbsp soy milk
½ cup white sugar
200 g dark chocolate / chocolate chips
- Add the vegan butter and soy milk to a large bowl and mix with a spatula. Then add the sugar, vanilla extract, applesauce, and cornstarch and mix well.
- Chop the chocolate into thick or thin pieces of your choice (or use chocolate chips), add it to the mixture and mix well. Then add the flour and mix again until combined.
- Grease a tart pan well and transfer all the batter into it, using a spoon or ice cream scoop. Flatten it with a spoon/spatula or your hands (lightly wet them so the dough doesn’t stick) and bake in a preheated oven at 180°C for 20–30 minutes.
- Remove the cake once it is done and let it cool completely before decorating. I recommend topping it with whipped cream / vegan buttercream / chocolate ganache, but it can also be served as is. Store the cake in the refrigerator.
