Indulge in the Ultimate Vegan Chocolate Chip Cookie Cake: Gluten-Free, Oil-Free & Bursting with Flavor

Experience pure delight with this Vegan Chocolate Chip Cookie Cake, crafted with nourishing almond and oat flour, rich SunButter, and decadent dark chocolate chips. It’s the ideal showstopper for birthdays, celebrations, or simply to brighten any day!

  

As the days grow longer and a gentle warmth fills the air, I often find myself reflecting on growth – both in my garden and in life. What are you cultivating this year, whether it’s literal seeds in the soil or new passions and projects?

Just last weekend, M and I embarked on our annual ritual, carefully planting our first seeds on the deck. It’s a tradition that fills me with a unique blend of anticipation and mild anxiety.

Every morning since, the first thing I do is peer outside, my eyes eagerly scanning for any tell-tale signs of vibrant green sprouts pushing through the soil. This marks our second year trying our hands at outdoor planting, and I confess, I both love and find myself slightly frustrated by the inherent variability of it all. It always feels a bit like a leap of faith – tossing tiny seeds into the dirt, adding water, and simply hoping they germinate and flourish.

But despite all my doubts and the occasional fear that nothing will emerge, something truly miraculous grew from seemingly nothing last year. The bounty was both beautiful and incredibly rewarding. I’m excited to embrace this journey of growth and discovery once again this spring, learning with each tiny sprout.

Here’s a little peek at what we’ve planted so far, eagerly awaiting their transformation:

1. **Cheerful Flowers:** We opted for two delightful varieties of both zinnias and nasturtiums, hoping for a vibrant display.
2. **Flavorful Herbs:** Our herb garden now holds chives, Thai basil, and parsley seeds. I’m already envisioning these fresh herbs gracing new recipes this summer!
3. **Tall Sunflowers:** For now, I’m patiently waiting a few more weeks before planting my sunflower seeds, allowing them the perfect conditions to thrive.

Our beloved indoor plant babies also received some much-needed attention and love with the arrival of warmer weather. They’re certainly enjoying the change!

Here are some highlights from their recent spa day and upgrades: 

1. Our majestic Bird of Paradise plant received a thorough Neem Oil shower, a natural remedy to gently remove some pesky mealy bugs that had taken up residence.
2. My sprawling Swiss Cheese plant got a brand-new stake, and she’s already climbing it with impressive speed and vigor – perhaps even faster than I can conquer a challenging 5.7 route at the climbing gym!
3. A few of my root-bound cactuses and resilient snake plants were also repotted into spacious new containers, giving their roots ample room to expand and truly take off. 

If you, like me, find yourself patiently waiting for seeds to grow, buds to blossom, and perhaps even the lingering stress of tax day to completely disappear, might I offer a delightful suggestion? Indulge in the simple, comforting joy of baking. It’s a wonderful way to channel that energy into something sweet and satisfying.

I originally created this irresistible Vegan Chocolate Chip Cookie Cake around my birthday in early April. However, amidst the flurry of life and gardening, I’m only now getting around to the exciting part: sharing this delectable creation with all of you. It’s been worth the wait!

This remarkable Vegan Chocolate Chip Cookie Cake stands out for its thoughtful ingredient list, carefully chosen to deliver incredible flavor and texture while adhering to specific dietary preferences. It’s crafted using a blend of wholesome almond and oat flour, the creamy goodness of SunButter, and generously studded with rich dark chocolate chips. My unique version is entirely vegan, naturally gluten-free, and remarkably, has no oil added, relying instead on the natural fats of SunButter for moisture and richness. The grand finale is a simple yet decadent 1-ingredient frosting that truly elevates the experience.

It’s truly the perfect, easy-to-make dessert, effortlessly adaptable and delightful to decorate for any celebration or simply for an everyday treat.

What You Need to Make This Delicious Vegan Chocolate Chip Cookie Cake

This Vegan Chocolate Chip Cookie Cake delivers exactly what its name promises, and then some. It’s a masterful blend of textures – fluffy and delightfully cake-y, yet also wonderfully rich and satisfyingly chewy. Every bite is a harmonious symphony of flavors, generously peppered with melty, decadent dark chocolate chips. The beauty of this recipe lies in its simplicity and accessibility, requiring only a handful of wholesome ingredients.

Here’s a concise list of what you’ll need to create this amazing Vegan Cookie Cake:

• Ground flaxseed (to create a flax egg)
• No-Sugar-Added SunButter (a key ingredient for moisture and flavor)
• Unrefined coconut sugar (for a touch of natural sweetness)
• Oat flour (contributes to the gluten-free texture)
• Superfine almond flour (adds richness and a delicate crumb)
• Baking powder (our leavening agent for that perfect rise)
• High-quality dark chocolate chips (choose your favorite dairy-free variety)
• Chocolate SunButter (for an effortless and delicious frosting)

That’s truly it! With these simple ingredients, you’re well on your way to baking a dessert that will impress and delight everyone.

How to Make This Effortlessly Delicious Vegan Cookie Cake

One of the best aspects of this cookie cake recipe is how incredibly straightforward it is to mix up and bake, making it ideal for any spontaneous celebration or planned event. You don’t need to be an experienced baker to achieve fantastic results!

First, let’s get organized and prepare our baking station. Gather all your necessary ingredients and equipment before you begin. This helps streamline the process and ensures a smooth baking experience. Set your oven to preheat to 350°F (175°C). Next, prepare your chosen baking vessel: line an 8-inch or 9-inch circular cake pan with parchment paper, allowing some overhang to easily lift the cake out later, or simply lightly grease it with a touch of coconut oil to prevent sticking. While I prefer a classic round pan for my cookie cake, feel free to use an 8×8-inch or 9×9-inch square baking dish if that’s what you have on hand – the result will be just as delicious, simply a different shape.

Now, let’s dive into mixing up the incredible cookie cake batter. This is where the magic begins!

In a medium-sized mixing bowl, combine the ground flaxseed with water. Whisk these two ingredients thoroughly until they are well integrated, forming what we call a “flax egg.” This flax egg acts as a natural binder and leavening agent, a fantastic vegan substitute for traditional eggs. Allow this mixture to sit undisturbed for approximately 5 minutes; you’ll notice it will begin to gel and thicken, indicating it’s ready for the next step.

Once your flax egg has gelled, it’s time to add the star ingredients. Incorporate the creamy No-Sugar-Added SunButter and the unrefined coconut sugar into the bowl. Mix everything together until these components are thoroughly combined and smooth. The SunButter contributes both moisture and a wonderful, subtly nutty flavor that truly makes this cookie cake unique.

Next, introduce your dry ingredients: the oat flour, superfine almond flour, and baking powder. Using a sturdy spatula, mix these into the wet ingredients. Continue mixing until the batter becomes wonderfully thick and uniformly combined. If you find the dough appears exceptionally thick or a bit stiff, don’t hesitate to add a small splash of unsweetened almond milk – just enough to achieve a more workable, pliable consistency – then mix again until it’s smooth.

Finally, gently fold in the dairy-free dark chocolate chips using your spatula. Ensure they are evenly distributed throughout the rich cookie dough. I personally prefer using dark chocolate chips with a cacao content of 70% or higher for a deeper, more intense chocolate flavor, but you can certainly adjust the percentage based on your personal preference and sweetness level.

Once the dough is ready, transfer it into your prepared pan. Using the back of a spatula or a spoon, press the dough evenly into the pan, making sure it reaches all edges and forms a consistent layer. For an extra touch of visual appeal, you can sprinkle a few more dark chocolate chips on top before baking – they’ll create beautiful puddles of melted chocolate once baked. 

Bake your Vegan Cookie Cake for 20-25 minutes. Keep an eye on it; it’s perfectly done when the edges are lightly browned and the top appears set. Baking times can vary slightly depending on your oven, so trust your instincts and enjoy the delicious aroma that will fill your kitchen!

All About SunButter: Our Star Ingredient for Flavor and Health

SunButter plays a starring role in this recipe, featuring not just once, but twice, demonstrating its incredible versatility and deliciousness! This sunflower seed butter is a fantastic alternative for those with nut allergies and provides a unique flavor profile that sets this cookie cake apart.

First, we harness the power of No-Sugar-Added SunButter directly within the cookie cake dough. Its natural creaminess and healthy fats effectively eliminate the need for any added oil in this recipe, contributing to a lighter yet incredibly moist texture. Beyond texture, it infuses the cake with a delightful nutty flavor, while also boosting each bite with plant-based protein and beneficial healthy fats. It’s a truly wholesome addition that doesn’t compromise on taste.

Then, for a glorious finish, we generously add Chocolate SunButter directly on top of this freshly baked cookie cake. This creates a remarkably simple yet utterly decadent 1-ingredient “frosting.” This delightful blend of rich cocoa and creamy sunflower butter is not only sweet and incredibly delicious but also a healthier choice for a dessert topping. It adds an extra layer of flavor and makes decorating a breeze.

I wholeheartedly recommend ensuring you have both kinds of SunButter on hand when you plan to make this recipe. They each serve distinct but equally important roles in creating the ultimate Vegan Chocolate Chip Cookie Cake!

Creative Ways to Decorate Your Vegan Cookie Cake

Once your delectable Vegan Cookie Cake is baked and cooled, the fun truly begins: decorating! And what better way to adorn this masterpiece than with more of our star ingredient, Chocolate SunButter?

Before you start, ensure the cookie cake has cooled completely in its pan. This is crucial for the Chocolate SunButter to set properly and prevent it from melting into the warm cake. Once cool, you can decorate it to your heart’s content with Chocolate SunButter, letting your creativity shine.

For a thick, generous layer of frosting, simply spread the Chocolate SunButter evenly across the top using a spatula or the back of a spoon. If you’re feeling a bit more artistic and want to create intricate designs, transfer the Chocolate SunButter into a piping bag and squeeze decorative patterns around the edges or write a celebratory message in the center. Don’t worry if you don’t have a dedicated piping bag; a simple DIY solution works just as well! Just spoon the Chocolate SunButter into a sturdy ziplock bag, snip a small corner off, and voila – you have your own homemade piping bag ready for artistic expression.

Once you’re satisfied with your beautiful Chocolate SunButter frosting, I love to add an optional, festive shake of colorful vegan sprinkles. When choosing sprinkles, I highly recommend looking for brands that are certified vegan and use naturally derived colors, if possible, for a healthier and more conscious choice. But ultimately, you do you! Make this cookie cake your own personal masterpiece.

Serving and Storing Your Vegan Cookie Cake

The absolute best way to enjoy this Vegan Cookie Cake is to dive in immediately after it’s decorated! The flavors are freshest and the textures are at their peak when served soon after preparation. This versatile cookie cake is an ideal dessert for a wide array of occasions. Imagine it as the star of a birthday party, a delightful treat for an office gathering, a crowd-pleasing addition to a potluck, or an elegant finish to a dinner party. Truly, it’s perfect for any time you want to celebrate, big or small.

It also provides a brilliant, fuss-free solution to that age-old dessert dilemma: should I make cookies or a cake? With this recipe, you get the best of both worlds – the satisfying chewiness of a cookie combined with the celebratory feel of a cake!

I find that slicing the cookie cake like a pie, into small, elegant wedges, works beautifully for serving. Just be aware that this Vegan Cookie Cake can be a bit crumbly, given its wholesome, gluten-free nature, so don’t worry if your slices aren’t absolutely perfect. Embrace it! Instead of rigid, perfect cutting lines, your cookie cake will have its own charming character, adding to its homemade appeal.

While the cake can be stored at room temperature for a day or two in a cool, dry place, I highly recommend transferring it to the refrigerator for optimal freshness and to maintain its delightful texture, especially with the SunButter frosting. Store any leftovers covered directly in the cake pan, or for longer preservation, transfer slices to an airtight container and keep them in the refrigerator for up to 5 days.

Enjoy every last crumb of this wonderfully wholesome and incredibly delicious treat!

Discover More Delicious Vegan Cakes

If you loved this cookie cake, you’ll be thrilled to explore more of our delightful vegan cake creations, perfect for any occasion:

• Vegan Chocolate Molten Lava Cake

• Vegan Holiday Fruit Cake

• 1-Bowl Apple Oat Cake

• Vegan Chocolate Cake with Sweet Potato Frosting

• Vegan Chocolate Cherry Cake

Indulge in More Vegan Chocolate Chip Cookies

Craving more chocolate chip goodness? Dive into our collection of other fantastic vegan chocolate chip cookie recipes:

• Giant Almond Flour Chocolate Chip Cookies

• Almond Butter Avocado Chocolate Chip Cookies

• Dark Chocolate Chunk Muesli Snack Cookies

• Salted Cashew Butter Chocolate Chunk Cookies

• Pomegranate Oatmeal Chocolate Chip Cookies

• Flourless Cranberry Chocolate Chip Cookies

• Dark Chocolate Chunk Muesli Snack Cookies

• Giant Almond Flour Chocolate Chip Cookie

• Tahini Chocolate Chip Macadamia Nut Cookies

I Want to Hear From You! Your Feedback Makes a Difference

If you decide to make this delightful Vegan Chocolate Chip Cookie Cake recipe, I would absolutely love to hear about your experience! Your feedback is incredibly valuable and helps me continue to create more delicious and exciting recipes for you.

Please be sure to leave me a comment below, along with a rating and a review, sharing your thoughts and any delightful variations you might have tried. This not only helps me refine future recipes but also assists other bakers in our community.

For those who love to share their culinary creations, give me a shout on Instagram! Don’t forget to use the hashtag #floraandvino to show me your beautiful cookie cakes. I can’t wait to see what you bake!

If you’re always on the lookout for more mouth-watering recipes, check out my Pinterest page. It’s a treasure trove of ideas where you can pin more recipes like this one to save for later baking adventures.

Love this post and hungry for more plant-based goodness? Head over to my homepage and subscribe to my newsletter to get the latest updates and delicious recipes delivered right to your inbox!

XO Lauren

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