Dairy-Free Chocolate Chip Cookie Cake
Indulge in the ultimate treat with this Dairy-Free Chocolate Chip Cookie Cake—an irresistible fusion of soft, chewy cookie goodness and celebratory cake decadence, perfect for any occasion. Crafted with pantry staples like coconut oil or dairy-free butter, applesauce, and a generous dose of dairy-free chocolate chips, this recipe delivers rich, melt-in-your-mouth flavor without compromising dietary needs. Ready in just 40 minutes, this dessert features a simple prep process and effortless baking, making it ideal for busy cooks or beginner bakers. Serve it as a centerpiece dessert at parties or slice it up as an everyday indulgence—this dairy-free delight guarantees smiles all around!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 0.75 cup coconut oil, solid (or softened dairy-free butter)
- 0.75 cup light brown sugar
- 0.25 cup granulated sugar
- 1 tablespoon vanilla extract
- 0.5 cup applesauce, unsweetened
- 1.5 cups dairy-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
In a medium bowl, whisk together the all-purpose flour, baking soda, and sea salt. Set aside.
Using a hand mixer or stand mixer, beat the solid coconut oil (or softened dairy-free butter) with the light brown sugar and granulated sugar until the mixture is creamy and smooth, about 2-3 minutes.
Add the vanilla extract and unsweetened applesauce to the sugar mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no dry flour is visible.
Fold in the dairy-free chocolate chips until evenly distributed throughout the dough.
Press the cookie dough into the prepared cake pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and the center is set but still slightly soft.
Remove from the oven and let the cookie cake cool in the pan on a wire rack for about 10 minutes.
Carefully remove the cookie cake from the pan and let it cool completely on the wire rack before slicing and serving.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 28.8 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 138 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
