Ready to dive into the world of vegan baking with a twist? This vegan cookie cake recipe is your ticket to a guilt-free, mouthwatering dessert that’ll have everyone asking for seconds.
Why This Recipe Works
- It’s 100% plant-based, making it perfect for vegans and those looking to reduce their dairy intake.
- The combination of coconut oil and almond butter gives it a rich, buttery texture without any actual butter.
- Maple syrup and coconut sugar provide a natural sweetness that’s hard to resist.
- It’s incredibly versatile, allowing for numerous add-ins and toppings to suit any taste.
- Easy to make with simple, wholesome ingredients you likely already have in your pantry.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut oil, melted
- 1/2 cup almond butter
- 3/4 cup coconut sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup almond milk
- 1 cup vegan chocolate chips
Equipment Needed
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 9-inch round cake pan
- Parchment paper
- Oven
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Line your cake pan with parchment paper for easy removal later. This step ensures your cookie cake doesn’t stick and comes out perfectly.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, and salt. This combination will give your cookie cake the perfect rise and texture.
Combine Wet Ingredients
In another bowl, mix the melted coconut oil, almond butter, coconut sugar, maple syrup, and vanilla extract until smooth. Gradually add the almond milk to thin the mixture slightly.
Bring It All Together
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips for that irresistible chocolatey goodness.
Bake to Perfection
Transfer the dough to your prepared pan, spreading it evenly. Bake for 25-30 minutes, or until the edges are golden and the center is set. Let it cool before slicing.
Tips and Tricks
For an even more decadent dessert, drizzle melted vegan chocolate over the top before serving. If you’re not a fan of chocolate chips, try substituting them with nuts or dried fruit for a different flavor profile. Always let the cookie cake cool completely before slicing to ensure clean cuts. For a crispier edge, bake for an additional 5 minutes. Remember, the cookie cake will continue to set as it cools, so don’t overbake it.
Recipe Variations
- Add a layer of vegan frosting between two cookie cakes for a sandwich effect.
- Mix in peanut butter chips for a peanut butter chocolate twist.
- Top with vegan ice cream and hot fudge for an ultimate dessert experience.
- Incorporate orange zest into the batter for a citrusy kick.
- Use white chocolate chips and macadamia nuts for a classic flavor combination.
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute the all-purpose flour with gluten-free flour for a gluten-free version. Just ensure it’s a 1:1 substitution blend for the best results.
How do I store the cookie cake?
Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze slices for up to 3 months.
Can I make this recipe without coconut oil?
Absolutely! You can use vegan butter or another neutral oil like canola or sunflower oil as a substitute for coconut oil.
Summary
This vegan cookie cake is a simple, delicious, and versatile dessert that’s sure to impress. Whether you’re vegan or just looking for a healthier dessert option, this recipe is a must-try.
