Introducing the ultimate Vegan Cookie Cake—a delightful treat perfect for birthdays or whenever your sweet tooth strikes. Whether you prefer it cold with icing or warm with a scoop of your favorite non-dairy ice cream, this recipe is sure to satisfy your cravings!
Why You’ll Love This Recipe:
- This Vegan Cookie Cake boasts a soft, fudgy texture that’s simply irresistible.
- It’s not just vegan but also plant-based, grain-free, and gluten-free, catering to various dietary preferences.
- Sweetened with coconut sugar, this cake is free from refined sugars, offering a healthier alternative.
- With a total prep and cook time of just 40 minutes, this recipe is quick and easy to make.
- Made entirely in one bowl, it’s hassle-free and saves you from a pile of dishes.
- Feel free to switch almond flour for oat flour if you prefer—a versatile recipe to suit your taste!
Tips And Tricks:
- For best results, start by combining the wet ingredients before adding the dry ones.
- Opt for a non-stick oven-safe skillet for easy baking. The Ninja pans are a personal favorite!
- If serving as a traditional cookie cake, allow it to cool completely before slicing it like a pizza.
Frequently Asked Questions:
- Is this cookie cake suitable for both vegan and gluten-free diets? Absolutely! Follow the recipe as written, and it’s perfect for both.
- Can I use a different flour instead of almond? Yes, oat flour is the ideal 1:1 replacement.
- Can I make this recipe nut-free? Certainly! Substitute almond flour with oat flour, almond butter with tahini, and almond milk with oat milk.
Vegan Cookie Cake
Ingredients
- 2 flax eggs see notes above
- 1/4 cup almond milk or any other nut milk or milk alternative
- 1/2 cup almond butter or any nut butter or non-nut butter alternative
- 1/2 tsp vanilla extract
- 1/3 cup coconut sugar
- 1/2 tsp baking soda
- 3/4 cup almond flour
- 1/2 tsp salt
- 1/2 cup vegan chocolate chips plus more for topping
Instructions
- Prepare flax eggs as per the notes above.
- Preheat your oven to 350°F and lightly grease an oven-safe 8×8 skillet with non-stick spray.
- In a large bowl, whisk together flax eggs, almond milk, almond butter, vanilla extract, and coconut sugar until well combined.
- Add almond flour, baking powder, and salt, and mix until combined.
- Fold in vegan chocolate chips.
- Spread the batter evenly in the prepared skillet and top with more vegan chocolate chips if desired.
- Bake for 25 minutes, then let cool for five minutes before serving.
- Serve warm with your favorite ice cream, or let cool completely and slice into pizza-like pieces.
Notes
- Store leftovers in an airtight container on the counter for 2-3 days or in the fridge for 4-5 days.
- Only add ice cream to the portions you’re enjoying immediately to avoid sogginess.