The Best Vegan Chocolate Chip Cookie Cake (Gluten-Free)

This vegan and gluten-free chocolate chip cookie cake recipe is the ultimate dessert for any special occasion. Using just 8 ingredients, it is surprisingly easy to make yet will impress your friends and family with its soft, chewy crust. It will definitely satisfy your sweet tooth while also being naturally sweetened and nutritious!

I've always preferred cookie cake over regular cake. It's such a nostalgic treat made with classic ingredients, and everyone loves it! It was only a matter of time until I turned my all-time favorite chocolate chip cookie recipe into a cake.

Cookie cake is a fan favorite for both kids and adults. It is essentially one giant chocolate chip cookie. Add some vegan frosting and all of a sudden it transforms into the most delicious cake ever!

Traditional cookie cake recipes contain eggs, butter, powdered sugar and all-purpose flour. My goal was to not only make a mouth-watering vegan and gluten-free option, but to also make it healthier with wholesome ingredients (which is important to me as a master certified health education specialist).

Ingredients

This recipe only calls for 8 ingredients (or 10 if you add the chocolate ganache frosting)! See the recipe card at the bottom of the post for quantities.

• Super-fine blanched almond flour (not almond meal)
• Gluten-free oat flour
• Baking soda
• Salt
• Coconut oil (or vegan butter)
• Maple syrup
• Pure vanilla extract
• Vegan chocolate chips - I love Hu brand's date-sweetened chocolate chips for this recipe.

The base of the cookie cake is a combination of oat flour and almond flour. This combination creates a fluffy texture with the perfect, slightly nutty flavor. Almonds are low in carbohydrates and high in protein in addition to containing fiber, healthy fats, vitamin E, magnesium, iron and calcium.

Oats have more protein and healthful fats than other whole grains, but they're also lower in carbohydrates (according to the Whole Grains Council). Oats are full of soluble fiber and help me feel full longer, so I love that this cookie cake is good AND good for you!

How to Make this Vegan Cookie Cake Recipe

Baking a cake could be a daunting task, but not when it comes to cookie cake! It seriously is just like making cookies. Simply combine all the ingredients in a large mixing bowl (see step-by-step instructions below), spread it into one even layer on a circular baking pan and pop it in the oven for 16 minutes. Let it fully cool, add the chocolate ganache frosting (if desired) and you're done!

1. Preheat oven to 350 degrees Fahrenheit.
2. Prepare the baking pan. Trace the edge of a circular 8-inch or 9-inch baking pan on a piece of parchment paper and cut out the circle. If you are not using a non-stick pan then grease the baking pan with avocado oil or coconut oil spray and place the circle-shaped parchment paper at the bottom. Spray the parchment paper with oil as well (do not skip this step!). Set aside.
3. Whisk dry ingredients together. Add almond flour, oat flour, baking soda and salt to a medium-sized mixing bowl and whisk to fully combine.
4. Add the wet ingredients and chocolate chips. Add coconut oil (or vegan butter), maple syrup and vanilla extract to the bowl. Combine using a hand mixer. Mix in the chocolate chips.
5. Transfer the cookie dough to the prepared baking pan. Use a spatula to spread into one even layer. Add extra chocolate chips on top if desired.
6. Bake for 16 minutes.
7. Allow cake to cool. Remove from oven and allow to fully cool for at least one hour before removing from the pan. I usually pop the pan in the freezer after it bakes. This speeds up the cooling process and allows the cake to more easily come out of the pan. Run a knife along the circumference of the pan to loosen it around the edges before inverting the pan to remove the cake. To ensure the cake doesn't fall apart you can put a plate overtop the baking pan and invert it with the plate overtop to catch the cake.  
8. Decorate the cake. Once the cookie cake has fully cooled and has been removed from the pan you can decorate it with chocolate frosting if desired. Do not decorate while the cake is still warm or the frosting will melt.  
9. Slice! Cut into 8-10 cookie slices and serve at room temperature. 

Tips for Baking the Perfect Cookie Cake

• Grease the pan. Add a circle parchment paper liner and grease that as well.
• Make sure the cake does not over-bake. You will want to take it out once the crust is golden brown. It will be softer in the center immediately afterwards, but it will firm up once it cools.
• Speed up the cooling process by placing it in the freezer. Make sure to let it cool for at least one hour before serving, but if you are in a hurry the freezer will definitely speed up that process a bit! I also like to freeze the cake when it comes out of the oven to make it easier to remove the cake from the pan.
• Add frosting or chocolate ganache for some extra deliciousness and to make it more festive, as it makes for the perfect birthday cake!

Serving Suggestions

Frost this cookie cake with your favorite frosting if desired. Below are my top picks for frostings that would work well with this recipe.

• 2-Ingredient Vegan Chocolate Ganache
• Easy Vegan Vanilla Frosting
• Vegan Paleo Chocolate Sweet Potato Frosting
• Easy Blender Vegan Paleo Cream Cheese Frosting (Refined Sugar-Free)

Then add your favorite vegan sprinkles to make it extra festive if you'd like!

Or, skip the frosting and bake it in a beautiful skillet that you can serve it right out of, then add a scoop of vanilla vegan ice cream in the center while the cookie cake is still warm.

Frequently Asked Questions

How many people does this cookie cake serve?

This recipe serves 8-10 people generously. You can also double the recipe and turn it into a two-tier cake and add frosting between the two layers. I've done this before and it is a REAL treat!

Does cookie cake need to be refrigerated?

Cookie cake does not need to be refrigerated. You can store it at room temperature in an airtight container to maintain moisture and keep it from drying out.

How long can you store cookie cake?

Cookie cake can stay out for up to 3 days. After that point, it will still be good but the cake will begin to harden.

Can you freeze cookie cake?

Yes, cookie cake may be frozen for approximately 3 months. Make sure that it is stored in an airtight container or completely enclosed in aluminum foil or plastic wrap. To thaw, transfer from the freezer to room temperature to let it thaw overnight.

More Easy Dessert Recipes

There is no shortage of celebratory dessert recipes on this blog. Here are some of my favorite celebratory dessert recipes that are ALL dairy-free, egg-free, gluten-free, refined sugar-free, soy-free and peanut-free. 

• Chocolate Chip Cookies
• No-Bake Cheesecake
• Sweet Potato Brownies
• Chocolate Cake
• No-Bake Almond Butter Brown Rice Crispy Treats
• Vanilla Cupcakes
• Chocolate Chip Cookie Ice Cream Sandwiches (like a Chipwich!)