Easy Dairy Free Chocolate Chip Cookie Cake
This easy dairy free chocolate chip cookie cake is soft, chewy, and perfect for sharing! Made with simple pantry ingredients and dairy-free chocolate chips, it bakes into a thick, bakery-style cookie cake that’s ideal for birthdays, BBQs, Canada Day, Memorial Day, and summer parties. A fun, bakery-style cookie cake that’s easy to customize and always a crowd favourite.
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 115 grams Plant Based Butter (unsalted)
- 160 grams White Sugar
- 1 Egg
- 2 tsp Vanilla Extract
- 240 grams All Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- 180 grams Vegan Chocolate Chips
Instructions
- Preheat oven to 350℉ / 175℃ and grease and line a 9-inch round cake pan with parchment paper.
- In a large bowl, cream together the plant-based butter and white sugar until light and fluffy. Add the egg and vanilla extract and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
- Press the cookie dough evenly into the prepared pan, leaving a small gap around the edges so it can spread as it bakes.
- Bake for 22-25 minutes until the edges are golden and the centre is just set. The cookie cake will continue to firm up as it cools.
- Allow to cool completely in the pan, then carefully remove.
- Decorate with chocolate buttercream or desired toppings, slice, and serve.
Notes
Vegan option: Replace the egg with 1 flax egg, 3 tbsp aquafaba, or 50g applesauce. Ensure chocolate chips are dairy free.
Gluten-free option: Use a 1:1 gluten-free baking flour blend. No other changes needed.
Don’t overmix: Mix until just combined once the flour is added to keep the cookie cake soft and tender.
Don’t overpress the dough: Leave a small gap around the edge of the pan so the cookie cake can spread evenly while baking.
Don’t overbake: The centre should look slightly soft when removed from the oven - it will continue to set as it cools.
Decorating: Top with my stable chocolate buttercream for a bakery-style finish, or keep it simple with extra chocolate chips, sprinkles, or melted chocolate drizzle. Allow the cookie cake to cool completely before decorating.
Serving idea: Delicious served warm with dairy-free ice cream or fresh summer berries.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
