Your New Favorite Vegan Chocolate Chip Cookie Cake
If you grew up staring at those giant cookie cakes in mall bakery windows in the ’80s and ’90s, this one’s for you. This vegan chocolate chip cookie cake has everything you remember — soft and chewy center, golden crisp edges, and loads of melty chocolate chips — just made completely plant-based.
It’s baked in a pan instead of scooped into individual cookies, which gives you that iconic sliceable cookie experience. Perfect for birthdays, celebrations, or honestly just a Tuesday when you want dessert to feel a little extra special.
And if you bake it in a heart-shaped pan, it instantly becomes the cutest Valentine’s Day dessert — nostalgic, cozy, and way more fun than a box of chocolates.
Why You’ll Love This Vegan Chocolate Chip Cookie Cake
- Soft & chewy texture with slightly crisp edges
- No dairy, no eggs — completely vegan
- Easier than baking multiple batches of cookies
- Perfect for decorating with frosting like a classic mall cookie cake
- Bakes beautifully in round or heart-shaped pans
This is the kind of dessert that feels like a celebration the second you slice into it.
What Makes It Different from Regular Cookies?
A cookie cake uses a similar dough to chocolate chip cookies, but baking it in one pan changes the texture. The center stays extra soft and gooey while the edges turn golden and chewy. Instead of individual cookies, you get thick wedges that feel like the love child of a cookie and a cake.
It’s also ideal for decorating — pipe a border, write a message, add sprinkles — and suddenly you’ve got a homemade version of those classic decorated cookie cakes from the mall, just fully plant-based.
Vegan Chocolate Chip Cookie Cake Ingredient Highlights
- Vegan butter – Gives that rich, nostalgic cookie flavor
- Brown sugar – Adds moisture and chewiness
- Golden Flax – Helps bind the dough without eggs
- Chocolate chips – Vegan semi-sweet or dark
- Vanilla – Key for that classic bakery-style flavor
Simple ingredients, big throwback energy.
How to Make a Heart-Shaped Cookie Cake
Want to turn this into a Valentine’s showstopper?
- Press the dough into a greased heart-shaped pan
- Don’t overbake — the center should still look slightly soft
- Let it cool completely before decorating
- Pipe a vegan buttercream border and add a sweet message on top
It’s romantic, nostalgic, and honestly way more memorable than store-bought desserts.
Decorating Ideas
Channel those vintage cookie cake vibes:
- Classic shell border in pink or vanilla frosting
- “Love You” or “Be Mine” written in the center
- Valentine’s sprinkles, Atomic fireballs (which are accidentally vegan) or mini chocolate chips on top
- Drizzle of melted chocolate for a bakery-style finish
Or keep it simple and serve it warm with a scoop of vegan vanilla ice cream. No decorating required.
How to Make a Vegan Chocolate Chip Cookie Cake
Preheat your oven to 350°F (175°C) and grease a round or heart-shaped pan. Cream together vegan butter and sugars until light and fluffy, then mix in flax egg and vanilla. Stir in the dry ingredients just until a soft dough forms, then fold in dairy-free chocolate chips. Press the dough evenly into the pan and bake until the edges are golden and the center is just set but still soft. Let it cool completely before decorating or slicing for that classic thick, chewy cookie cake texture.
Vegan Chocolate Chip Cookie Cake
Ingredients
Cookie Cake
- 250g (2 c + 1 Tbs) All Purpose Flour
- 5g (1 tsp) Baking Soda
- 3g (½ tsp) Salt
- 170g (¾ c) Vegan Butter
- 155g (¾ c) Brown Sugar
- 50g (¼ c) Vegan Cane Sugar
- 18g (2 Tbs) Golden Flax ground
- 10g (2 tsp) Vanilla Extract
- 270g (1½ c) Vegan Semi-Sweet Chocolate Chips
Vanilla Buttercream
- 112g (½ c) Vegan Butter stick or block
- 210g (1¾ c) Powdered Sugar sifted
- 3g (½ tsp) Vanilla Extract
- 30g (2 Tbs) Almond or Oat Milk or Creamer
Instructions
Make the Cookie Cake:
- Preheat oven to 350℉. Spray a 9" cake pan or 8"- 9" heart-shaped pan
- Make flax eggs: In a small bowl with a fork, whisk together 2 Tbs ground golden flax + 6 Tbs filtered water. Set aside to thicken.
- In a medium bowl whisk together the flour, baking soda and salt.
- In a stand mixer with the paddle attachment or large bowl with hand mixer, beat the vegan butter, brown sugar and cane sugar. Mix until fluffy and well incorporated.
- Add in the flax egg mixture and vanilla extract. Mix well.
- On low speed add in the flour mixture and combine until no dry spots remain. Scrape the sides and bottom of the bowl and mix again, if necessary. Fold in chocolate chips or add to dough using two quick bursts in the mixer.
- Press cookie dough evenly into prepared pan. You can press in more chocolate chips to the top for that bakery-style look. Bake for 22-26 minutes, until edges are set and cookie is lightly golden brown. (I used an 8" heart-shaped ring* and baked a bit longer to 30 minutes)
- Set on rack to cool completely in the baking pan. Once cooled remove from pan with a spatula to serving dish or leave in the pan.
Make the Vanilla Buttercream
- In a stand mixer with the whisk attachment or large bowl with a hand mixer, beat the vegan butter until creamy and smooth.
- Add the sifted powdered sugar on low, in ½ c increments. Then add in the vanilla extract. Turn up to high speed and whip for 3 full minutes.
- Scrape the sides and bottom of the bowl. Drizzle in ½ Tbs of vegan milk and continue to whip another 1-2 minutes. Tips: If the buttercream is too thick, add the remaining vegan milk. If it's too thin, add 1-2 Tbs of sifted powdered sugar. If the buttercream is getting to soft, chill in fridge for about 15-20 minutes to set up.
- Add any vegan food coloring now, if using, to the buttercream. Using your favorite piping tip, frost the border of the cookie cake and decorate with festive sprinkles, if desired.
- Wrap tightly and store at room temperature for up 4 days.
Notes
- Heart-shaped baking ring *
- Vegan Sprinkles (the vegan sprinkles in the photos are from Sweetapolita)
- Piping Bags
- Mixing Bowls
- Kitchen Aid Mixer
- Spatula Set
- Sifters
Storage Tips
- Store covered at room temperature for up to 4 days
- Refrigerate for longer storage, but bring to room temp before serving for best texture
- You can also freeze slices and warm them slightly before eating for that fresh-baked feel
This vegan chocolate chip cookie cake is cozy, nostalgic, and celebration-ready — whether you’re making it for a birthday, Valentine’s Day, or just because you deserve a giant cookie in cake form. 💛🍪
More Vegan Desserts to Try
- Vegan Red Velvet Whoopie Pies – Soft, cake-like cookies sandwiched with fluffy dairy-free filling for a nostalgic, bakery-style treat.
- Lemon Thumbprint Cookies (Vegan) – Tender, buttery-style cookies with a bright citrus center that’s sweet, tangy, and perfect with tea.
- Vegan Chewy Chocolate Cookies – Chocolatey and chewy cookies filled with rich cocoa and topped with festive sprinkles.
Want more cozy, nostalgic vegan bakes? You can find exclusive seasonal recipes and baking guides inside the Baking Coven, or follow along on @ritualpastry for new desserts, decorating ideas, and behind-the-scenes baking magic.
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