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Vegan Cookie Cake

The Urben Life Verified

Theurbenlife.com

Ingredients

Warning0 allergens identified

Vegan Cookie Cake

½ cup vegan buttersoftened to room temperature

¾ cup brown sugarpacked

¼ cup granulated sugar

2 teaspoons vanilla extract

1 flax egg

1 ½ cups all-purpose flour

2 teaspoons cornstarch

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup vegan chocolate chips

¼ cup vegan buttersoftened to room temperature

1 cup powdered sugar

1 tbsp dairy free milk

1 tsp vanilla extract

Instructions

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Instructions

Preheat oven to 350F and grease a 9-inch round pan with cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, cream the softened vegan butter and sugars on low-medium speed until smooth.

Add flax egg and vanilla extract, beat until combined and creamy.

Sift in the flour, cornstarch, baking powder, baking soda, and salt then mix on low until a soft cookie dough forms.

Add dark chocolate chips to the mixing bowl and stir until evenly distributed. I used regular morsels, but mini chocolate chips or chocolate chunks would be great too!

Transfer cookie dough to the prepared cake pan and press the dough into a smooth layer, making sure to get all the corners.

Bake for 20-25 minutes, until the top is golden brown and the center is firm. Remove from oven and let cool completely in the pan. Once cool, carefully remove from pan and place on a serving platter to decorate.

To make homemade vegan frosting, add softened vegan butter to the bowl of a stand mixer fitted with the paddle attachment, cream for about 1 minute, until smooth.

Slowly mix in sifted powdered sugar until fully incorporated, starting low and increasing speed. Add dairy free milk and vanilla, mix on medium-high for 1 minute, until creamy.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Flax Egg Activation ⏱️
Mix your flax egg (flaxseed + water) and let it sit for 5 minutes before adding to the batter to ensure proper binding and structure in your vegan cookie cake.
Brown Vegan Butter First 🧈
Melt and lightly brown your vegan butter for 2-3 minutes before creaming with sugars to develop deeper, nuttier flavors that elevate the entire cake.
Chill Dough Before Baking ❄️
Refrigerate your cookie cake batter for at least 30 minutes to prevent excessive spreading and achieve a thicker, chewier texture with better-defined edges.
Toast Your Chocolate Chips 🍫
Briefly toast your vegan chocolate chips in a dry pan for 1-2 minutes before folding them in to intensify their flavor and prevent them from melting into the batter.
Underbake for Perfect Texture 🎂
Remove your cookie cake when the edges are set but the center still jiggles slightly—it will continue cooking as it cools, resulting in the ideal chewy-to-crispy ratio.