Soft and Chewy Vegan Easter Cookie Cake
This Vegan Easter Cookie Cake is soft, chewy and packed with creamy white chocolate and festive sprinkles. Baked in one pan and topped with silky vanilla buttercream, it's an easy Easter dessert that's perfect for parties, family gatherings or a fun holiday treat.
Equipment
- Piping Bag (for optional decorating)
- Piping Tip 1M (for optional decorating)
Ingredients
- 115 grams Plant Based Butter (unsalted) ½ US Cup / 1 stick
- 160 grams Brown Sugar ¾ US Cup
- 60 grams Icing Sugar ½ US Cup
- 100 grams Apple Sauce ½ US Cup
- 2 tsp Vanilla Extract 10 ml
- 240 grams All Purpose Flour 2 US Cups
- 1 tsp Baking Soda
- ½ tsp Salt
- 150 grams White Chocolate Chips
- 85 grams Sprinkles ½ US Cup
Small Batch Vanilla Buttercream
- 100 grams Plant Based Butter (unsalted)
- 300 grams Icing Sugar (divided)
- 1 tsp Vanilla Extract
- 20 ml Water
- Additional Sprinkles and Easter egg candies (for decorating)
Instructions
- Grease the bottom and sides of a 9 inch baking pan, then line with parchment paper.
- Add room temperature 115 grams Plant Based Butter (unsalted) and 160 grams Brown Sugar to a mixing bowl and beat until smooth and creamy.
- Add 60 grams Icing Sugar and mix until just combined.
- Add 100 grams Apple Sauce and 2 tsp Vanilla Extract and mix on low speed until just combined.
- Add 240 grams All Purpose Flour, 1 tsp Baking Soda and ½ tsp Salt, mix slowly to combine. The key to a soft chewy cookie cake is to not overmix.
- Stir in 150 grams White Chocolate Chips then scrape down the bowl to ensure everything is combined. Finally fold in 85 grams Sprinkles. The dough will be thick.
- Add the cookie dough to the prepared pan and smooth the dough evenly with a spatula. Top Tip - if you want a flat cookie cake, leave a gap around the edges so the dough can spread evenly. A ridge will form if you push the dough all the way to the edges.
- Add a few more chocolate chips to the top of the cookie cake, then bake in the oven at 350℉ (175℃) for 22-25 minutes. The cake is ready when it's lightly golden on the top.
- Let the cake cool completely in the pan before inverting to remove. Loosen with a spatula if needed.
Buttercream (for decorating)
- In a mixing bowl, beat together 100 grams Plant Based Butter (unsalted), 150 grams Icing Sugar and 1 tsp Vanilla Extract.
- Add the remaining 150 grams Icing Sugar and 20 ml Waterthen mix until smooth and fluffy.
- Transfer to a piping bag fitted with a 1M open star tip and pipe a border around the cookie cake.
- Finish with Additional Sprinkles and Easter egg candies.
Notes
- Yield: Makes one deep-dish 9 inch cookie cake, serving about 8-10 slices.
- Texture: Soft, chewy cookie cake with lightly golden edges and a tender centre. The cookie cake may look slightly underbaked in the centre, which is normal. The brown sugar, apple sauce, and icing sugar create a soft, chewy texture. Bake for longer if you prefer a crunchier texture and cover the top with foil after 22 minutes to prevent over-browning.
- Cookie Pan Options: For a thicker cookie cake, bake in a smaller pan and add about 5 extra minutes to the baking time. Use an 11 inch pan for a thinner cake. To bake in a 9 x 13 pan, double the recipe and start checking the bake at 20 minutes. Timings will vary based on your pans and oven.
- Storage: Store at room temperature for up to 5 days in an airtight container, or freezer slices for up to 3 months.
- Gluten Free Option: Swap the all purpose flour with your preferred gluten-free alternative.
- Nutrition: Info is provided on the undecorated cookie cake and is a guide calculated with the actual ingredients used to create this recipe. Figures will differ based on the brands and substitutions used.
Nutrition
Serving: 1SliceCalories: 379kcalCarbohydrates: 57gProtein: 3.5gFat: 16.6gSaturated Fat: 4.2gSodium: 4755mgFiber: 1.7gSugar: 36.3gCalcium: 25mgIron: 2mg
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