Vegan Chocolate Chip Cookie Cake
This jumbo chocolate chip cookie “cake” has deliciously unique elements of flavor, texture, and fun! The thicker, chewy cookie center resembles a chocolate chip blondie, only one that is meant to be decorated! Gluten-free option, nut-free option, soy-free optionServes 8-12
Ingredients
- 1/2 cup vegan butter or coconut oil, at room temperature
- 3/4 cup light brown sugar
- 2 tbsp pure maple syrup, at room temperature
- 1 flax egg
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour, gluten-free 1-1 blend also works well
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semisweet chocolate chips
- Chocolate Frosting or Vanilla Frosting (see recipe below)
- Colorful sugar or sprinkles
- Any additional toppings of choice
Instructions
- Preheat oven to 350 degrees F. Line an 8-inch or 9-inch cake pan with parchment paper and grease with cooking spray.
- In a large bowl, beat together the room temperature butter/coconut oil with the sugar and maple syrup until the mixture is creamy, then beat in the flax egg and vanilla. Gently mix in the flour, baking soda, and salt until a uniform dough is formed (if the dough is at all crumbly, add 1-3 tablespoons of water to help it come together).
- Stir in the chocolate chips, then press the dough evenly into the pan. Bake for 20-25 minutes, until the top is golden and firm with lightly touched. Allow to cool completely in the pan, then invert it onto a plate to remove from the pan, flip, and decorate with frosting or the toppings of your choice. Slice and enjoy!