Vegan Chocolate Chip Cookie Cake
Indulge in the delightful decadence of this Vegan Chocolate Chip Cookie Cake—a dessert lover’s dream that combines the chewy goodness of chocolate chip cookies with the tender fluffiness of a cake. Perfect for plant-based enthusiasts and chocolate fans alike, this recipe uses wholesome vegan ingredients like applesauce for natural moisture, non-dairy milk for creaminess, and rich vegan butter for a buttery cookie taste. Studded generously with vegan chocolate chips, this cake is baked to golden perfection, giving you a crisp edge with a soft, melting center. Ready in just 40 minutes from prep to plate, it’s ideal for birthdays, gatherings, or whenever you crave a guilt-free sweet treat. Whether served warm or at room temperature, every bite is a celebration of indulgence and simplicity!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Vegan butter
- 0.75 cup Brown sugar
- 0.5 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 0.5 cup Applesauce
- 2 tablespoons Non-dairy milk
- 1 cup Vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, mix together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the vegan butter, brown sugar, and granulated sugar together until creamy and smooth. This can be done using an electric mixer on medium speed.
Add the vanilla extract, applesauce, and non-dairy milk to the butter and sugar mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over-mix as it can affect the texture of the cake.
Fold in the vegan chocolate chips until evenly distributed throughout the dough.
Transfer the cookie dough to the prepared cake pan, spreading it out evenly with a spatula.
Bake in the preheated oven for about 25 minutes, or until the edges are golden brown and the center is set. Be careful not to overbake as the cookie cake will continue to firm up as it cools.
Allow the cookie cake to cool in the pan on a wire rack for at least 15 minutes before removing from the pan and slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
4156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.9 g | 245% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3461 mg | 150% | |
| Total Carbohydrate | 586.3 g | 213% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 371.5 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 375 mg | 29% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1496 mg | 32% | |
*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.
