Name: Vegan Chocolate Chip Cookie Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water); 1/2 cup No Sugar Added SunButter; 3/4 cup unrefined coconut sugar; 1 cup oat flour; 1/2 cups superfine almond flour; ½ tsp baking powder; splash of unsweetened almond milk; 1 cup dairy-free dark chocolate chips; Chocolate SunButter; vegan sprinkles

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Vegan Chocolate Chip Cookie Cake with almond and oat flour, SunButter, and dark chocolate chips. Perfect for a birthday or any celebration!

What are you growing this year?

Last weekend M and I planted our first seeds on the deck.

Each day since I peer outside first thing, searching for signs of green sprouts.

This is our second year trying our hand at outdoor planting, and I both love and hate the variability of it all.

It always feels a bit chaotic throwing seeds in dirt with water and hoping that they germinate and grow.

But despite all of my doubts and fears, something grew from nothing last year, and it was both beautiful and amazing.

I’m excited to be in for the journey again this spring.

Here’s what we planted:

Flower flowers, two kinds of both zinnias and nasturtiums.
For herbs, we have chives, Thai basil, and parsley seeds in the ground; herbs I hope will appear in a recipe this summer.
I’m waiting to plant my sunflower seeds for a few weeks!

Our indoor plant babies also got some love with the warmer weather!

Here are some highlights:

Our Bird of Paradise got a Neem Oil shower to remove some pesky mealy bugs.
My Swiss Cheese plant got a new stake that she’s climbing faster than I can complete a 5.7 at the climbing gym.
A few of my root bound cactuses and snake plants also received a new bigger pot so they can take off.

If you’re also waiting for seeds to grow, buds to blossom, and the stress of tax day to disappear, might I suggest baking?

I created this Vegan Chocolate Chip Cookie Cake around my birthday in early April, but am just getting around to sharing it with you.

This Vegan Chocolate Chip Cookie Cake is made with almond and oat flour, SunButter, and dark chocolate chips.

My version is totally vegan, gluten-free, and no-oil-added, finished with a 1-ingredient frosting.

It’s the perfect easy dessert to make and decorate for any occasion.

What You Need to Make Vegan Chocolate Chip Cookie Cake

This Vegan Chocolate Chip Cookie Cake tastes exactly how it sounds.

It’s fluffy and cake-y, but also rich and chewy; peppered with chocolate chips.

Here’s what you need to make Vegan Cookie Cake:

ground flaxseed
No-Sugar-Added SunButter
coconut sugar
oat flour
superfine almond flour
baking powder
dark chocolate chips
Chocolate SunButter

That’s it!

How to Make Vegan Cookie Cake

This cookie cake is super easy to mix up and bake for any celebration!

First, let’s set the scene and grab the things you need for baking and cake making.

Preheat the oven to 350°F and line an 8-inch or 9-inch cake pan with parchment paper or lightly grease it with coconut oil.

I chose a round pan for my cookie cake, but you can also use an 8 x 8″ or 9 x 9″ square baking dish if you don’t have a cake pan available.

Now, let’s mix up the cookie cake batter.

Add the ground flaxseed and water to a bowl and whisk them together to form your flax egg.

Allow the mixture to sit for ~5 minutes to gel.

Next, add in the SunButter and coconut sugar and mix everything to combine.

Add in oat flour, almond flour, and baking powder and mix with a spatula until the batter is thick and well combined.

Add a splash of unsweetened almond milk here if the dough is super thick and mix again.

Fold in the dark chocolate chips and mix again with a spatula.

I like to use chocolate chips that are 70% cacao or higher, but you can adjust depending on your preference.

Press the dough evenly into the pan with the back of a spatula or a spoon.

You can add more dark chocolate chips on top to make it look pretty!

Bake the Vegan Cookie Cake for 20-25 minutes, or until the edges and top are lightly browned.

About SunButter

We use SunButter in not one, but TWO places in this recipe!

Using No-Sugar-Added SunButter in the cookie cake dough eliminates the need for any oil in this recipe.

It adds a nice nutty flavor along with plant-based protein and healthy fats with every bite.

Then we add Chocolate SunButter on top of this cookie cake for a 1-ingredient “frosting”.

This delicious blend of cocoa and sunflower butter is sweet and delicious but also good for you!

I highly recommend grabbing both kinds of SunButter for use in this recipe.

How to Decorate Vegan Cookie Cake

So, how do we decorate Vegan Cookie Cake?

With Chocolate SunButter!

Allow the cookie cake to cool completely in the pan, then decorate it with Chocolate SunButter however you’d like.

You can spread the Chocolate SunButter on top for a thicker layer of frosting, or it to a piping bag and squeeze designs around the edges.

If you don’t have a piping bag, I like to add the Chocolate SunButter to a ziplock bag with a small hole cut in the corner.

Squeeze the Chocolate SunButter through the hole and, voila, you have a DIY piping bag ready for your artistic expression.

Once you’re satisfied with your Chocolate SunButter frosting, I like to add an optional shake of vegan sprinkles.

I recommend finding some that are vegan and naturally colored, if possible.

You do you!

How to Serve Vegan Cookie Cake

Enjoy the Vegan Cookie Cake immediately!

This Vegan Cookie Cake would be perfect to make for a birthday, office party, potluck, dinner party, or anytime you’re celebrating.

It’s also a very real solution to the dilemma: cookies or cake?

I like to slice the cookie cake like pie and serve in small wedges.

Note: The Vegan Cookie Cake can be a bit crumbly, so don’t worry if your slices aren’t perfect.

Your cookie cake has character instead of perfect cutting lines!

The cake can be stored at room temperature for a day or two, but I recommend transferring it to the fridge for the best results.

Store leftovers covered directly in the cake pan or in an airtight container in the refrigerator for up to 5 days.

Enjoy!

More Vegan Cakes

Vegan Chocolate Molten Lava Cake
Vegan Holiday Fruit Cake
1-Bowl Apple Oat Cake
Vegan Chocolate Cake with Sweet Potato Frosting
Vegan Chocolate Cherry Cake

More Vegan Chocolate Chip Cookies

I Want to Hear From You

If you make this Vegan Chocolate Chip Cookie Cake recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren