Vegan Cookie Cake
Why you’ll love this recipe
This Vegan Cookie Cake is soft, fudgy and delicious!
It’s vegan, plant-based, grain-free and gluten-free!
This recipe calls for coconut sugar, making it unrefined sugar free.
Serve cold with icing, or warm with a scoop of your favorite non-dairy ice cream.
It’s ready in 40 minutes, including prep and cook time.
Vegan cookie cake is made in one bowl.
You can make this recipe with oat flour instead of almond flour if desired.
Check out these vegan chocolate chip cookies.
Ingredients and Substitutions
These are the main ingredients and substitutions (if any) for this Vegan Cookie Cake recipe. Be sure to scroll down to the recipe card, at the bottom of this blog post, for the full list of ingredients and instructions.
This recipe calls for two flax eggs which is a vegan egg substitute. You can use a regular chicken egg, but it won’t be vegan anymore.
Almond milk is used, but you can also use any type of nut milk, milk, or non-dairy milk alternative.
Almond butter is the healthy fat in this recipe, you can use any other type of nut or seed butter such as cashew, pecan, walnut, tahini, or oat butter.
Vanilla extract adds a lovely flavor.
Coconut sugar is used to keep this recipe free from any unrefined sugars. Feel free to use cane sugar, brown sugar. Maple syrup or any type of liquid sweetener can be used, but the end result may slightly differ.
Almond flour is the main ingredient in this recipe. You can sub oat flour instead, but the end result may slightly differ.
Baking powder helps this recipe rise.
A pinch of salt to help balance out all the flavors.
Vegan chocolate chips keep this recipe vegan and dairy-free, but you can use any chocolate chips that you’d like. Dairy chocolate chip will make this recipe not vegan.
How to make a flax egg
Making a flax egg is simple and quick! For one flax egg, combine 1 Tbsp of ground flax with 2.5 Tbsp water. Stir really well and let sit on the counter or fridge for 10-15 minutes to thicken.
TIP: If you’re in a hurry, place it in the freezer for 5 minutes.
The texture should be thick and gooey, similar to an egg.
How to make vegan cookie cake
ONE: Make two flax eggs and set aside, see above.
TWO: In a bowl, combine almond butter, almond milk, coconut sugar, vanilla extract and flax eggs. Whisk until ingredients are well incorporated.
THREE: Add in almond flour, baking powder and salt. Mix with a spatula until combined.
FOUR: Fold in vegan chocolate chips last.
SIX: Add batter to a greased 8×8 skillet and spread evenly.
SEVEN: Bake at 350F for 25 minutes. Remove from oven and let cool slightly, about 5 minutes.
EIGHT: Serve cold with icing, or warm with your favorite non-dairy ice cream.
Taste and Texture
This vegan cookie cake is thick, fudgy and soft. It melts in your mouth and will have you reaching for bite after bite.
Serve with your favorite ice cream, or let cool and slice into like a pizza.
Tips and Tricks
Combine wet ingredients first and then add in the dry for best results.
Use a non-stick oven safe skillet. I personally love my Ninja pans!
If using as a traditional cookie cake, let cool completely and slice into like a pizza.
How to serve and store
Serve this vegan cookie cake warm with a scoop of your favorite non-dairy or dairy ice cream. You can also let this cookie cool down to room temperature and serve as a traditional cookie cake, just add some icing and slice into like a pizza.
Store this cookie in an airtight container on the counter and enjoy within 2-3 days, or in the fridge and enjoy within 4-5 days.
Frequently asked questions
YES! If you follow this recipe exactly as it’s written, then it’s suitable for both vegan and gluten-free diets.
Yes, I would recommend oat flour as the best 1:1 replacement.
Yes, you can use oat flour instead of almond flour. Tahini instead of almond butter, and oat milk instead of almond milk.