The best vegan chocolate-chip cookie cake. Three layers of moist and fluffy chocolate chip stuffed sponges, layered with a chocolate chip cookie buttercream, topped with dairy-free chocolate ganache drip and even more cookies! This cake is bursting with flavour, a must make! No-Egg, No-Dairy and easy to make!
This recipe has been made in collaboration with Wayfair. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Chocolate-Chip Cookie Cake
Say hello to this mouthwatering Vegan Chocolate Chip Cookie Cake! Imagine all the chewy, gooey goodness of a chocolate chip cookie, but in cake form!! It’s a cake perfect for sharing (or simply keeping all to yourself!).
This cake is not only extremely delicious, it’s also 100% vegan, cruelty-free and made without any animal products, proving that you don’t need dairy or eggs to create something utterly scrumptious!. Whether you’re vegan or not, this chocolate chip cookie cake is a treat everyone will love and enjoy!
Looking for more cake recipes? Check out my Vegan Pistachio Cake, Vegan Peach Cobbler Cake, Vegan Banoffee Cake, Vegan Sweet Almond Cake and Vegan Caramel Apple Cake.
Why you’ll love this chocolate chip cookie cake:
- TASTE: This vegan cookie cake cake is moist, fluffy, perfectly flavoured with real chunks of chocolate chip cookies and rich chocolate chips.
- VEGAN: This recipe doesn’t contain any animal derived ingredients! Always make sure to triple check your ingredients before using.
- DIFFICULTY: The cake is really simple to prepare as all the ingredients are mixed in one bowl (with only the buttermilk in a jug). We’re also using a super easy whipped American style buttercream, with the addition of some chopped cookies and chocolate chips.
- PERFECT SIZE : Made to 8” which is the perfect size for a birthday party or family gathering. The recipe can be sized up or down depending on how many you wish to serve.
- STORAGE: The frosted cake keeps very well in the fridge and maintains it’s moist texture which means you can prepare the cake a few days in advance if needed. Just make sure it’s kept in an air tight / sealed container for optimum moistness!
- DECORATION: The easiest but most effective design has to be the ganache drip. A simple chocolate and cream drip makes the cake look elegant while adding more rich, chocolatey flavour.
Ingredients you’ll need:
This recipe is super easy, using ingredients that you may already have in your kitchen cupboards / pantry. If not, don’t worry… I’ve listed them below for you to jot down on your shopping list for your next shopping trip. You can find the quantities including the full method and ingredients list in the recipe card at the bottom of the page.
- Dairy-free milk – Soya milk works best in cakes and for making a buttermilk as it curdles best.
- Apple cider vinegar – Used as the egg replacer and used to make the vegan buttermilk.
- Self raising flour
- Caster sugar – Use a fine white sugar for a grain free sponge.
- Baking powder
- Bicarbonate of soda
- Sunflower oil – Use a neutral flavoured oil, I use sunflower oil.
- Vanilla extract – For best flavour, use a high quality vanilla bean paste or extract / essence.
- Dairy-free dark chocolate chips
- Dairy-free butter
- Powdered / icing sugar – Sieve before using to remove any lumps.
- Light brown sugar
- Vegan chocolate chip cookies – You can use homemade, or store bought. For ease, I use the Vegan Maryland Chocolate Chip Cookies.
- Dairy-free cream – You can use a vegan double, single or coconut cream to make the ganache.
Tools you’ll need:
Below I have listed and linked my go-to kitchen essentials for baking this delicious layer cake. They contain affiliate links to the exact products featured in this bake.
- Mixing bowls
- Measuring spoons
- Kitchen scales
- Stand mixer – I got mine from Wayfair, check it out here.
- Loose base cake tins
- Cooling rack
- Off-set spatula
- Piping bags
- Cake scraper
- Mini blender
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Vegan Cookie Dough Cake
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
The BEST Vegan Chocolate Chip Cookie Cake – 3 layers of moist chocolate chip sponges, chocolate chip cookie buttercream and a chocolate drip.
Ingredients
Ingredients for the sponge
- 480ml of dairy-free milk (soya milk works best)
- 2 teaspoons of apple cider vinegar
- 420g of self raising flour
- 300g of caster sugar
- 1 teaspoon of baking powder
- 1 teaspoon of bicarbonate of soda
- 120ml of sunflower oil
- 1 teaspoon of vanilla extract
- 200g of dairy-free dark chocolate chips
Ingredients for the buttercream
- 350g of dairy-free butter (block + softened)
- 400g of powdered / icing sugar
- 20g of light brown sugar
- 2 teaspoons of vanilla extract
- 150g of vegan chocolate chip cookies (finely ground)
- 100g of mini dairy-free chocolate chips
- Dairy-free milk (if needed)
Ingredients for the ganache
- 150g of dairy-free cream
- 150g of chocolate chips (plus extra for decoration)
Instructions
Method (sponges)
- Preheat your oven to 180°C fan and line three 8 inch loose base / push up cake tins with greaseproof paper. If you don’t have 3 cake tins you will have to bake the cakes separately. Just cover the unused batter with a damp tea towel until you’re ready to use it.
- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
- Add the oil and vanilla into the ‘buttermilk’ and whisk to combine.
- Add the wet ingredients into the dry ingredients and mix.
- Fold in the chocolate chips.
- Pour equal amounts of batter into the lined cake tins. Make sure to tap the tins on the worktop to remove any air bubbles. Optional, sprinkle some more chocolate chips to the tops of the cake batter.
- Pop the cakes into the centre of the preheated oven and bake for around 25-30 minutes. You will know they are done when you put a knife or skewer in to the centre of the cake and it comes out clean and they are springy to the touch.
- Place the cakes on a cooling rack and allow to cool slightly before removing them from the tins. Leave the cakes to cool fully on the cooling rack. Once cool, pop them into a sealed container to keep them fresh before frosting.
Method (buttercream)
- In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
- Sift in the icing sugar and add in the light brown sugar, vanilla, finely ground cookies and chocolate chips. Whip on high speed for around 5-8 minutes to incorporate it. Add a splash of dairy-free milk if needed. If the buttercream is too thick, add some more chunks of cold butter. if it’s too soft, add more icing sugar. You want it smooth, creamy and airy.
- Place one of the cakes on a serving plate or cake stand. Dollop or pipe some of the buttercream on top and spread out until even using an off-set spatula or pallet knife.
- Sprinkle over chopped up chocolate chip cookies, then place the second cake layer on top. Press it down gently so it sticks, repeat for the third cake. Coat the whole cake with a thin layer of buttercream. This creates a crumb coat.
- Place the cake into the fridge to set for 15-20 minutes. You want the buttercream to be firm, this will make the final coat and applying the decorations easier.
- Remove the cake from the fridge and apply a second/final coat, this time making it thicker, then using a cake scraper to make the edges of cake smooth.
Method (ganache and decoration)
- Melt the chocolate and cream together in the microwave in 20 second intervals or on the hob using a bain-marie method (a pot of boiling water, with a heat proof bowl on top).
- Using a piping bag or a teaspoon, drip the ganache down the sides of the cake. The more you push over the edge, the further the drip will fall.
- While the ganache is wet, decorate with some crumbled up cookies and extra chocolate chips.
- Set the cake in the fridge again for 30 minutes.
- Remove the cake from the fridge, use a sharp knife to cut the cake into slices, serve and enjoy!
Notes
To store: Store this cake in a sealed container in the fridge. Best eaten within 3 days of making.
Remove from the fridge and leave at room temperature for 15 minutes before serving.
Un-iced cakes can be stored in a sealed container at room temperature for 2 days.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
was perfect; everyone inhaled it and i was asked for the recipe. no gatekeeping here!