Desserts

Vegan Cookie Cake

The perfect Vegan Cookie Cake recipe for your next birthday party or sweet tooth craving. Serve cold with icing or warm with your favorite non-dairy ice cream.
a big cooke in a skillet topped with ice cream

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 on a marble table

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.

dry ingredients added to wet ingredients.

FOUR: Fold in vegan chocolate chips last.

SIX: Add batter to a greased 8×8 skillet and spread evenly.

batter placed in greased skillet.

SEVEN: Bake at 350F for 25 minutes. Remove from oven and let cool slightly, about 5 minutes.

cookie that's been baked

EIGHT: Serve cold with icing, or warm with your favorite non-dairy ice cream.

cookie that's topped with 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.

a scoop of cookie with melted ice cream

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

Is this cookie cake both vegan and gluten-free?

YES! If you follow this recipe exactly as it’s written, then it’s suitable for both vegan and gluten-free diets.

Can I use a different flour instead if almond?

Yes, I would recommend oat flour as the best 1:1 replacement.

Can I make this recipe nut free?

Yes, you can use oat flour instead of almond flour. Tahini instead of almond butter, and oat milk instead of almond milk.

Other recipe you may like

Vegan Cookie Cake

The perfect Vegan Cookie Cake recipe for your next birthday party or sweet tooth craving. Serve cold with icing or warm with your favorite non-dairy ice cream.
5 based on 3 reviews
PIN RECIPE
PREP TIME:
5 minutes
COOK TIME:
25 minutes
TOTAL TIME:
30 minutes
Author - Hannah

Ingredients

  • 2 flax eggs, see notes above
  • 1/4 cup almond milk, can sub any other nut milk or milk alternative
  • 1/2 cup almond butter, can sub any nut butter or non nut butter alternative
  • 1/2 tsp vanilla extract
  • 1/3 cup coconut sugar
  • 1/2 tsp baking soda
  • 3/4 cup almond flour
  • 1/2 tsp salt 
  • 1/2 cup vegan chocolate chips + more for topping

SCALE:

1X

YIELDS:

4 servings

Directions

  1. Prep flax eggs, see notes above. 
  2. Preheat oven to 350F and prepare an oven safe 8x8 skillet by lightly coating it with non-stick spray. 
  3. In a large bowl, combine flax eggs, almond milk, almond butter, vanilla extract and coconut sugar. Whisk until ingredients are well incorporated. 
  4. Next, add in almond flour, baking powder and salt. Mix with a spatula. 
  5. Fold in vegan chocolate chips last. 
  6. Add batter to the prepare skillet and spread evenly. Top with more vegan chocolate chips if desired. 
  7. Bake for 25 minutes. Let cool for five minutes before serving. 
  8. Serve warm with your favorite ice cream, or let cool completely and slice into like pizza. 

Notes

Store in an airtight container on the counter for 2-3 days, or the fridge for 4-5 days. 

Only add ice cream to what you are enjoying at that moment, otherwise it will get soggy. 

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5 based on 3 reviews

Leave A Comment And Rate This Recipe!

Rating:

I made this a few weeks ago for my roommates and everybody was MUNCHING. no plates, no knives, just three girls obsessing over a cookie cake. Go make this right now. You’re welcome

Hi Kelly! hahah oh my gosh I love that!! I’m so happy you and your girlfriends enjoyed it. Thanks so much for your comment and rating. I truly appreciate it! xx

This has become my new go-to treat recipe, especially for giving to friends! It is so easy to ale this in a disposable aluminum pan and it looks like it came from a bakery. The last one that I made for my sons birthday was served and completely eaten in under 3 minutes! We love love love this recipe!

Hi Stephanie! Oh i’m so pleased to hear that! This is definitely one of my favorites as well. Thanks so much for the rating and comment. I’m glad you’re enjoying it!