Gluten-Free Chocolate Chip Cookie Cake (Vegan)
Thick, chewy, and loaded with all the chocolate chips, this easy gluten-free and vegan chocolate chip cookie cake is the perfect dessert to celebrate a birthday or any other special occasion. Topped with frosting swirls and fun sprinkles, everyone will want a second slice of this simple show-stopping sweet treat.
PREP TIME
20 minutes
COOK TIME
23 minutes
INGREDIENTS
15
Serves: 14
Ingredients
- .75 cup.75 cup.75 cup Plant-Based Butter, salted, room temperature
- 1 cup1 cup1 cup Brown Sugar
- 3 Tbsp3 Tbsp3 Tbsp Applesauce, Unsweetened, *can sub 1 flax or 1 large egg
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract
- 1.75 cup1.75 cup1.75 cup Gluten-Free All-Purpose Flour - Primal Palate, *can sub all purpose flour
- .25 cup.25 cup.25 cup Cornstarch
- 1 tsp1 tsp1 tsp Baking Soda
- 1 tsp1 tsp1 tsp Sea Salt, fine
- 1.5 cups1.5 cups1.5 cups Semi-Sweet Chocolate Chips, vegan
- .25 cup.25 cup.25 cup Plant-Based Butter, salted, room temperature
- .75 cup.75 cup.75 cup Powdered Sugar
- .5 tsp.5 tsp.5 tsp Vanilla Extract
- .25 tsp.25 tsp.25 tsp Sea Salt, fine
- 1 pinch1 pinch1 pinch Pink Food Coloring, 1-2 drops, optional
- 2 Tbsp2 Tbsp2 Tbsp Sprinkles, optional: *gluten-free and/or vegan if needed
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350F and prepare an 8-inch round cake pan with non-stick baking spray and parchment paper.
- In the bowl of a stand mixer or large mixing bowl with electric beaters, cream the butter and sugar together on high for 2 minutes or until light and fluffy.
- Add in the applesauce (or egg if using) and vanilla extract and mix until smooth and combined.
- Add in the flour, cornstarch, baking soda, and salt and mix on low until a dough forms.
- Gently fold in the chocolate chips.
- Spread the chocolate chip cookie dough in the prepared pan, top with additional chocolate chips if desired, and bake for 18-23 minutes or until the edges are a light golden brown and a toothpick comes out of the center with a few moist crumbs.
- Remove from the oven and allow it to cool in the pan before removing and decorating.
- In the bowl of a stand mixer or large mixing bowl with electric beaters, cream the butter on high speed for 5 minutes or until light and fluffy.
- Add in the icing sugar, vanilla extract, and salt and mix on low until combined.
- Add in the food coloring (if using) turn the mixer up to high and allow it to beat for 5 minutes.
- Decorate as you desire. I used a Wilton 1M piping tip to pipe frosting rosettes along the top border edge and topped with sprinkles. Enjoy!
- Store leftovers in an airtight container at room temperature for up to 5 days or frozen for up to 6 months.
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About This Recipe
Show nutritional information
Baked Goods Cakes Cookies Dairy Free Desserts Egg Free Frostings & Toppings Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 405 |
| Fat: | 22 g |
| Carbohydrates: | 48 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 385 mg |
| Fiber: | 2 g |
| Sugars: | 30 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Gluten-Free Chocolate Chip Cookie Cake (Vegan)”
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I need this to be my birthday cake!! Cookie cakes are my favorite and I love the pop of color with the pretty pink frosting!!!