This indulgent Vegan Grain-Free Chocolate Chip Cookie Cake is perfect to make for your next celebration! It is soft and rich in the center with chewy golden brown edges. It is naturally sweetened and uses all gluten-free and plant-based ingredients. You can decorate it with my homemade vegan chocolate frosting if desired. This recipe is quick and easy to make too!
Vegan Grain-Free Chocolate Chip Cookie Cake
Looking for more delicious vegan and gluten-free chocolate recipes?
There is no shortage of chocolate recipes on this blog. I truly am a chocoholic at heart and that will likely never change. Here are some of my favorite chocolate recipes that are ALL dairy-free, egg-free, gluten-free, soy-free and peanut-free. Most are refined sugar-free too!
- Baked Chocolate Donuts with Chocolate Ganache Glaze
- No-Cook, No-Avocado Vegan Chocolate Pudding
- The Best Vegan and Refined Sugar-Free Hot Chocolate (made in your blender!)
- Dark Chocolate Avocado Truffles
- Classic Chocolate Chunk Cookies
- Protein-Packed Chocolate Chip Cookie Bars
- Homemade Vegan Chocolate
- No-Bake Brown Rice Crispy Treats with Dark Chocolate Shell and Flaked Sea Salt
- Healthy Chocolate Smoothie
- Healthy Chocolate Mocha Smoothie
- Instant Vegan Chocolate Mousse (made with avocado)
- Pumpkin Chocolate Swirl Muffins
- Vegan and Gluten-Free Healthy Chocolate Chip Cookies
- Vegan Chocolate Sweet Potato Cupcakes
Now, let’s make Vegan Grain-Free Chocolate Chip Cookie Cake!
This Vegan Grain-Free Chocolate Chip Cookie Cake recipe will be an instant favorite to serve for any special occasion (birthdays, Mother's Day, Father's Day, parties, etc.). It is naturally vegan, gluten-free, grain-free, peanut-free and refined sugar-free. Plus, it is Passover-friendly so feel free to serve it up at your Seder!
I cannot wait for you to give this Vegan Grain-Free Chocolate Chip Cookie Cake a try!
Vegan Grain-Free Chocolate Chip Cookie Cake (refined sugar-free)
- Total Time: 25 minutes
- Yield: 10 1x
Description
This indulgent Vegan Grain-Free Chocolate Chip Cookie Cake is perfect to make for your next celebration! It is soft and rich in the center with chewy golden brown edges. It is naturally sweetened and uses all gluten-free and plant-based ingredients. You can decorate it with my homemade vegan chocolate frosting if desired. This recipe is quick and easy to make too!
Ingredients
For the cookie cake:
- ¾ cup raw creamy almond butter
- ⅓ cup melted unrefined coconut oil
- 5 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- ½ teaspoon sea salt
- 2 ½ cups blanched super fine almond flour
- 2 tablespoons arrowroot powder
- 1 cup mini vegan chocolate chips (Hu gems for refined sugar-free)
For the vegan chocolate frosting (optional):
- ⅓ cup soy-free, vegan butter (softened not melted)
- ¼ teaspoon pure vanilla extract
- 1 cup organic, all natural powdered sugar
- ¼ cup unsweetened cocoa powder
- Splash or two of non-dairy milk (~1 tablespoon of almond milk)
Instructions
For the cookie cake:
- Preheat oven to 350 degrees Fahrenheit. Trace the edge of a circular 8-inch baking pan on a piece of parchment paper and cut out the circle. Grease the baking pan with coconut oil and place the circle-shaped parchment paper at the bottom. Do not skip this step.
- Stir together the ingredients and transfer the cookie dough onto the parchment-lined and greased baking pan. Press a new sheet of parchment paper against the cookie dough and use the bottom of a glass to flatten into one even layer.
- Bake for 20 minutes until edges are just starting to become golden brown. Remove from oven and allow to fully cool before slicing or frosting (at least one hour).
For the frosting:
- Beat softened butter with a hand mixer on low speed until light and fluffy. Then add vanilla and beat again on low speed.
- Add powdered sugar and cocoa powder ½ cup at a time and continue mixing until creamy. You may want to increase the speed slightly.
- Drizzle in a little non-dairy milk if clumpy. I used 1 tablespoon of unsweetened vanilla almond milk but any plant-based milk will work. Mix until smooth and creamy. Place into a piping bag with tip of choice and frost your cookie cake however you want! Slice and serve! Store. leftovers in an airtight container in the refrigerator for up to five days. After storing, allow the cookie cake to come back to room temperature before enjoying.
Equipment
Buy Now →
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refined sugar-free, vegan dark chocolate (use code ELAINE for 10% off)
Buy Now →Notes
You can reserve a handful of chocolate chips to decorate the raw cookie dough in the pan just before baking. Once you have pressed the cookie dough into the pan lightly press the extra chocolate chips overtop the dough. This helps with the presentation of the cake.
- Prep Time: 5
- Cook Time: 20
- Category: Dessert
- Method: Oven
Keywords: Vegan Grain-Free Chocolate Chip Cookie Cake
Leah says
This is SO good! I made it today because I want to test some out for a chocolate chip cookie cake for my daughter’s birthday. Do you think I could double this and make it a two tier cake?
Elaine Gordon says
YES! In fact another reader totally did this and reported it went very well! :). Happy early birthday to your girl!
Christina says
This is such a delicious cake! I’ve made it twice for birthdays and it was a hit both times! I make it into 2, 6” cakes and it looks beautiful as a two tiered cake. I highly recommend it!
Elaine Gordon says
Thank you so much, Christina! Appreciate you sharing that tip! I am so happy you enjoy this one so much!
Laura says
Do you think I could sub something for the coconut oil? Coconut allergy, here!
Elaine Gordon says
Yes! Vegan butter would work here too 🙂 I used to be allergic to coconut for years and recently outgrew it... I hope the same happens to you too! 🙂 Best, Elaine
Jennifer says
I need to replace the almong flour and almond butter due to an almond allergy. Tigernut flour?
Elaine Gordon says
Hi, Jennifer: I'm not sure if this would work as I haven't tested recipes with tigernut flour enough to say for sure. Almond flour has such a unique texture and flavor. It also tends to absorb differently than other flours so switching it could throw off the wet to dry ratio. What nut or seed butter were you thinking of using in place of the almond butter. Almond butter has a mild and slightly sweet flavor to it that works well in this recipe so I'm not sure how other nut or seed butters would work here. I can appreciate your situation as I grew up with a brother with life threatening nut allergies and my daughter was born allergic to cashews (she outgrew it after six years). I do have other nut-free cookie recipes on the blog. You can actually sort my recipes by nut-free or nut-free option in the recipe section. I hope that helps a little. Please let me know. Best, Elaine
Faun says
Have you made this using gluten free flour??
Elaine Gordon says
Hi, Faun: No I have not. I would imagine that would impact the flavor and texture. Almond flour is slightly sweet in flavor and does not absorb as much as other flours so if you change to a different flavor it would likely throw off the wet to dry ingredient ratio. Do you have a nut-allergy? If so, I have other recipes on the site that are nut-free. You can search the recipe section of my website by diet and select "nut-free" and "then the dessert category to see all my nut-free desserts. I hope this helps. Please let me know if you have any other questions. Thank you, Elaine