Celebrating something special? This gluten-free cookie cake is perfect for your next celebration. The recipe is also dairy-free and eggless, making it entirely plant-based! Enjoy lots of chocolate chips, and a soft, buttery cookie cake with a peanut butter filling.
If you'd like to, decorate the cake with vegan vanilla buttercream. Who wouldn't love a giant chewy chocolate chip cookie in cake form?
This post is supported by Iya Foods but as always, all thoughts and opinions are my own. A big thanks to the supporting brands that make The Simple Sprinkle possible.
💡 The recipe in a nutshell
- Vegan (eggless and dairy free)
- Gluten free
- Easy to make
- Perfect for celebrations
- Chocolate chip cookie indulgence
How to make it gluten free?
To make this cookie cake gluten free we will use cassava and tapioca flour instead of regular flour. Cassava flour is made from the cassava root vegetable. It is a vegetable that is rich in carbohydrates and contains important vitamins and minerals. Tapioca is a starch derived from cassava as well.
Gluten free flours from Iya Foods
For this recipe, I like to use the products from Iya Foods. They offer a big variety of gluten free flours, other African superfoods, and baking mixes. I really like that their products are non-GMO, free from preservatives, additives, or anything artificial.
How to make vegan vanilla buttercream
Making a vegan vanilla buttercream is super easy! I have a full recipe that you can follow here. All you need for it is a plant-based stick of butter, organic powdered sugar, vanilla extract, and an electric mixer.
Using buttercream to decorate this cake will make it look more festive. Plus if you're confident with the piping bag you could add a cute message like 'Happy Birthday' onto the middle of the cake!
Store unfrosted covered at room temperature for 2 days. Store frosted cake covered in the fridge for up to 3 days.
Gluten-free Cookie Cake (vegan)
- mixing bowl, electric mixer, 8x8" or 9x9" square pan
- 2 cups cassava flour (240g)
- ¼ cup tapioca flour (40g)
- 2 sticks of vegan butter, room temprature (approx. 200g)
- 7 oz organic brown sugar (200g)
- 3 flax eggs (3 tablespoon flax meal + 9 tablespoon water)
- ½ cup plant milk (120ml)
- 2 teaspoon apple cider vinegar
- 1 tablespoon starch (eg: potato or corn starch)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- A pinch of Salt
- 10.5 oz dairy free semi-sweet chocolate chips (300g)
- nut butter, such as almond or peanut; or a chocolate spread of choice
Optional for decoration
- vegan vanilla buttercream (recipe for it linked below, and above in the blog post)
- sea salt for sprinkling
- Prepare flax eggs by mixing flax meal and water. Set aside for 5 minutes to thicken. Preheat the oven to 350F / 180C and line the baking pan (a brownie pan or an 8x8”, or 9x9” for a thinner cake pan) with parchment paper.
- Beat the sugar and butter with an electric mixer until they become soft, fluffy, and creamy. Mix flax eggs and plant milk in. Mix for several minutes on high speed.
- Add cassava and tapioca flour, starch, baking soda, and salt to a separate bowl and combine. Then add to wet ingredients and mix until a very soft pourable dough forms. Tip - When using cassava four – you want your dough to be slightly runnier than regular flour cookie dough. Fold in the chocolate chips with a spatula.
- Pour half the dough into your sprayed or lined baking pan and spread into an even layer. Then spread the chocolate spread on top of 1st layer of the cookie cake dough. Last step - Spread the other half of the cookie dough on the chocolate spread so you have 3 layers which will likely mix while baking, awesome!
- Bake for about 45 - 60 mins or until a clean utensil comes out almost clear – this recipe is moist so the utensil won’t be all clear – that’s good! (If using 9x9 check after 30 minutes). Allow to cool completely before decorating with buttercream. Alternatively, serve it on its own, sprinkle with sea salt or serve with vegan ice cream.
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