This vegan cookie cake consists of a giant chocolate cookie in the form of a cake. Soft, chewed and drop -down, is a fun turn on your typical birthday cake.
Make your next celebration special with even more vegan delights, such as this vegan funfetti cake full of spray, this very scromatic vegan yellow cake and these vegan vanilla cupcakes impossibly fluffy!
It’s not a cookie or it’s a cake … it’s both!
Celebrate your birthday with this chocolate cookie cake. It’s like a giant vegan cookie that is easy to make and fun to decorate with frost and sprinkle. Cut it, serve with vegan ice cream and dig into these soft, chewed and chocolate bites.
Why will you love this chocolate chip cake recipe
- A nostalgic birthday gift – As a child, have you ever wanted to have one of the grocery store cake pizzas at your birthday party? And too. Now, we can, thanks to this easy vegan recipe!
- Much easier to make a cake – Whether you love vegan cookies more than the cake or do not have time to make a classic yellow cake for the birthday party, this large chocolate cookie cake is very useful. The cookie dough is easy to make and the cake is ready to cut after about an hour.
- Inspired by a classic – This chocolate cookie birthday cake is inspired by my perfect vegan chocolate cookies. It is as smooth and chewing as the individual cookies, but it was cooked as a dessert Jumbo!
If you like my vegan salty caramel cookie, you will also get a stroke of this festive cookie cake!
How to make a vegan chocolate cookie cake
Find the complete printable recipe with measures below on the recipe card.
Grease a pan of 9-inch cakes, a spring-shaped pan or a plate of cake, then set aside.
Have the flax egg beating the flaxseed and the water together in a small bowl. Leave it aside.
Beat the softened vegan butter and brown sugar together in the bowl of a support blender until the mixture is creamy. Then whisk into the vanilla and linen egg until it combines. Add the flour to the bowl and then salt the starch, baking soda and salt at the top. Beat low speed until combined. Finally, bend chocolate chips.
Drain the cookie dough in the pan ready and press it in a uniform layer until it reaches the sides.
Bake the cookie cake until golden.
Leave it aside to cool it completely before decorating.
Pipe a little vegan ice cream on the sides of the cookie cake and then sprinkle colored sprinkles at the top.
Cut the sliced jumbo cookie, serve them with a spoon of vegan vanilla ice cream or a coconut -shaped cream dollop!
Frequently asked questions
With ice cream and showers, of course! Seriously, there are endless ways to highlight this birthday cookie cake. I highly recommend that vegan vanilla pipes or chocolate butter cream be dropped around the upper edges for a beautiful presentation, or keep it simple by distributing a thin layer all over the top. Finish the cake with sprinkles, additional chocolate chips, a vegan ganache or dollops of vegan cream, then cut and enjoy it.
Yes, you can replace the flour of all purposes with a mixture of quality gluten -free flour. I usually get very lucky with Bob’s red factory, King Arthur and the best flour of bats.
Wrap the entire cake without pace or individual slices in plastic before storing them. They will remain up to 2 days in the fridge or up to 3 months in the freezer. Let the envelopes thaw in the fridge before serving.
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Preheat the oven to 350 degrees F and grease a 9-inch pan (I like to use a crumbs pan for an easy launch, a cake dish also works.) Let it.
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Mix the linen seeds and water in a small bowl and set it for linen egg.
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In a large bowl with a hand mixer or a support mixer with the palette fixer, whisk the softened vegan butter and brown sugar for 1-2 minutes until creamy.
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Add the vanilla and linen egg and mix it to combine.
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Then stop the blender and add the flour. Sprinkle the corn, baking soda and salt starch at the top of the flour. Turn the blender at low speed and mix it until it is finished.
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Add the chocolate chips to incorporate, by hand or by using the blender.
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Press the cookie dough evenly in the pan ready. Bake for 25-30 minutes, until slightly golden. Let the cake cool completely if possible. You can serve it hot if you prefer.
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If you want, pipe a little frozen on the sides of the cookie cake. Alternatively, it serves with vegan vanilla ice cream or coconut whipped cream. Chop with more chocolate chips and serve.
Service: 1of 12 slices ; Calories: 299kcal ; Carbohydrates: 46g ; Protein: 3g ; Fat: 13g ; Saturated fat: 5g ; Polyinsaturated fat: 2g ; Monoinsaturated fat: 3g ; Sodium: 208mg ; Potassium: 56mg ; Fiber: 2g ; Sugar: 31g ; Vitamin A: 360IU ; Vitamin C: 0.003mg ; Calcium: 47mg ; Parró: 2mg
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Image Source : www.noracooks.com