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.
20 minutes
23 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 395 |
| Fat: | 22 g |
| Carbohydrates: | 47 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 382 mg |
| Fiber: | 2 g |
| Sugars: | 29 g |
| Calculated per serving. | |
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 unsweetened Applesauce, *can sub 1 flax or 1 large egg
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract
- 1.75 cup1.75 cup1.75 cup Primal Palate Gluten-free All-Purpose Flour, *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
Process
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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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!!!