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decorated heart shaped vegan chocolate chip cookie cake
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Vegan Chocolate Chip Cookie Cake

A soft, chewy vegan chocolate chip cookie cake inspired by those nostalgic mall bakery treats from the ’80s — thick, buttery-tasting (without the butter), and packed with gooey chocolate chips. It has crisp golden edges, a tender center, and that classic sliceable cookie vibe that feels like a food court birthday party. Bake it in a heart shape for Valentine’s Day and suddenly it’s the cutest, most shareable love-letter dessert… fully plant-based, of course.
Course Dessert
Cuisine Vegan
Keyword chewy vegan cookies, chocolate chip cookie recipe, dairy-free cookie cake, easy vegan dessert bars, egg-free cookie recipe, heart-shaped cookie cake, mall-style cookie cake, nostalgic cookie cake, plant-based cookie cake, vegan chocolate chip cookie cake, vegan Valentine’s Day dessert
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8

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

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