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Gluten-Free Chocolate Chip Cookie Cake (Vegan)

Thick, chewy, and loaded with all the chocolate chips, this easy gluten-free and vegan chocolate chip cookie cake is the perfect dessert to celebrate a birthday or any other special occasion.

Topped with frosting swirls and fun sprinkles, everyone will want a second slice of this simple and show-stopping sweet treat.


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A giant chocolate chip cookie cake topped with pink frosting rosette swirls and pastel colored sprinkles.

The Best Gluten-Free Chocolate Chip Cookie Cake

An easy one-bowl recipe and far quicker than a traditional layer cake, here are a few reasons why you are going to fall head over heels in love with this chocolate chip cookie cake.

So Easy To Make – with only 10 ingredients and one bowl, you’ll be enjoying a chocolate chip cookie cake slice in no time.

Fun & Creative – enjoy it as is or decorate it to match a party theme! The sky is the limit. Get as creative as you want.

Perfect For Any Occasion -whether it’s a party, a class celebration, or a neighborhood bbq, this chocolate chip cookie cake feeds a crowd and everyone loves it.

Chocolate Chips – can a sweet treat ever have too many chocolate chips? I think not! And this is loaded with chocolate chips to maximize the chocolate-to-bite ratio.

Dietary/Lifestyle Friendly – whether you’re celiac, gluten-free, vegan, dairy-free, egg-free, or “regular” this recipe can be adjusted to suit your specific lifestyle and/or dietary needs.

A giant chocolate chip cookie cake topped with pink frosting rosette swirls and pastel colored sprinkles.

Chocolate Chip Cookie Cake Ingredients & Substitutions

As always this recipe is gluten-free and vegan. That said, I do test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.

Here are a few key ingredients for this cookie cake but make sure you scroll all the way to the bottom recipe card for the complete ingredient list.

Gluten-Free Flour: I made this with Kinnikinnick gluten-free all-purpose flour blend. Note that gluten-free flour blends can vary in weight so I recommend measuring by the cup. If you are not gluten-free, swap the flour with regular all-purpose flour.

Vegan Butter: I enjoy baking with Becel plant-based bricks but any vegan/dairy-free butter substitute will work. Use regular salted butter if you are not vegan or dairy-free.

Brown Sugar: You can use light or dark brown sugar. I used light. Cane sugar, coconut sugar, or date sugar will also work.

Applesauce: Both sweetened and unsweetened applesauce will work. You may also swap in 1 flax egg or 1 large egg.

Vegan Chocolate Chips: I adore baking with Pascha vegan chocolate chips but any brand, type, or size of chocolate chip will work in this recipe. Use whatever best fits your dietary/lifestyle needs.

A giant chocolate chip cookie cake topped with pink frosting rosette swirls and pastel colored sprinkles.

Step-By-Step Instructions

1. Preheat the oven to 350ºF and prepare a 9-inch or 8-inch round cake pan with non-stick baking spray and parchment paper.

2. Combine the butter and brown sugar and cream together on high for two minutes.

3. Add in the applesauce (or egg if using) and vanilla extract and mix together until smooth and fully combined.

4. Add in the flour, cornstarch, baking soda, and salt and mix until a dough forms.

5. Fold in the chocolate chips and evenly press the cookie dough into the prepared pan. Top with a few additional chocolate chips if desired.

6. Bake for 18-23 minutes. Place on a cooling rack and allow to fully cool in the pan.

7. Cream the butter on high speed until light and fluffy.

8. Add in the icing sugar, vanilla, and salt and mix on low until combined. 

9. Add in food color (if using) and mix on high for 5 minutes or until light and fluffy.

10. Decorate as you desire. Slice and enjoy!

A giant chocolate chip cookie cake topped with pink frosting rosette swirls and pastel colored sprinkles.

Chocolate Chip Cookie Cake Recipe Tips & Tricks

Removal: For easy removal, prepare the baking pan with both non-stick baking spray and parchment paper. Run a butter knife around the edge of the thoroughly cooled cookie cake and in one swift motion flip the cookie cake over onto the cooling rack.

Baking Time: Note that the cookie cake will bake faster in a 9-inch pan. Check it at the 18-minute mark. You want light golden brown edges and a toothpick inserted in the center will come out with a few moist crumbs.

Frosting: Don’t decorate until the chocolate chip cookie cake is fully cooled or else you risk melting the frosting.

Texture: This chocolate chip cookie cake will be thick and chewy. Make sure you don’t overbake it which will result in a dry crumbly texture.

A giant chocolate chip cookie cake topped with pink frosting rosette swirls and pastel colored sprinkles.

Giant Chocolate Chip Cookie Cake FAQs

Can I Use Real Eggs?

Yes, see the above section for ingredient substitutions.

Am I Able to Half the Recipe?

Absolutely. If you would like to half this recipe, use a 6-inch round cake pan and start checking it after 15 minutes in the oven. 

Is it a Cake, a Cookie, or a Pizookie?

Technically, this is a giant cookie. It’s referred to as a cookie cake due to the frosting, and size, and it’s served in slices like a cake. While similar to a pizookie, it is not baked in a cast iron pan.

Can I Use Other Add-Ins?

Sprinkles, toffee bits, nuts, or chocolate chunks. You can add any kind of treat to this chocolate chip cookie cake. Get creative! 

Could I Make Chocolate Frosting?

Goodness yes; chocolate frosting would be spectacular. Swap in 1-2 tablespoons of cocoa powder for the same ratio of powdered sugar depending on how chocolatey you want it. You could also prepare the frosting as is and add in melted chocolate.

A giant chocolate chip cookie cake topped with pink frosting rosette swirls and pastel colored sprinkles.

How To Serve And Store

With a clean sharp knife, cut into slices and serve as is, with a drizzle of hot fudge sauce, or a scoop of vanilla ice cream.

Store any leftover gluten-free chocolate chip cookie cake in an airtight container for up to 5 days or frozen for up to 6 months.

Why You’ll Love This Easy Chocolate Chip Cookie Cake

Packed full of chocolate chips and decorated with frosting and fun sprinkles, this chocolate chip cookie cake is the perfect party treat.

With an adaptable ingredient list, you can tailor this recipe to suit all dietary or lifestyle needs so everyone can enjoy a slice of giant cookie cake yum!

I would love to know if you make this chocolate chip cookie cake. If you do, tag me on social media @cakedbykatie and leave this recipe a 5-star rating and review below.

I can’t wait to see it!

A giant chocolate chip cookie cake topped with pink frosting rosette swirls and pastel colored sprinkles.

Party Treat Baking Ideas

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A giant chocolate chip cookie cake topped with pink frosting rosette swirls and pastel colored sprinkles.

Gluten-Free Chocolate Chip Cookie Cake (Vegan)


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5 from 1 review

  • Author: Katie Stymiest
  • Total Time: 43 Minutes
  • Yield: 14 Slices 1x
  • Diet: Gluten Free

Description

Thick, chewy, and loaded with all the chocolate chips, this easy gluten-free and vegan chocolate chip cookie cake is the perfect dessert to celebrate a birthday or any other special occasion. Topped with frosting swirls and fun sprinkles, everyone will want a second slice of this simple show-stopping sweet treat.


Ingredients

Scale

Chocolate Chip Cookie Cake

  • ¾ cup (170g) vegan salted butter, room temperature
  • 1 cup (200g) brown sugar 
  • 3 tablespoons (45ml) applesauce *can sub 1 flax egg or 1 large egg
  • 1 tablespoon vanilla extract
  • 1 ¾ cup (280g) gluten-free flour 1:1 baking blend *can sub all-purpose flour
  • ¼ cup (30g) cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 ½ cups (240g) vegan chocolate chips

Vanilla Buttercream

  • ¼ cup (57g) vegan salted butter, room temperature
  • ¾ cup (90g) powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • optional: pink food color
  • optional: sprinkles *gluten-free and/or vegan if needed

Instructions

Chocolate Chip Cookie Cake

  1. Preheat the oven to 350ºF and prepare an 8-inch round cake pan with non-stick baking spray and parchment paper.
  2. In the bowl of a stand mixer or large mixing bowl with electric beaters, cream the butter and sugar together on high for 2 minutes or until light and fluffy.
  3. Add in the applesauce (or egg if using) and vanilla extract and mix until smooth and combined.
  4. Add in the flour, cornstarch, baking soda, and salt and mix on low until a dough forms.
  5. Gently fold in the chocolate chips.
  6. Spread the chocolate chip cookie dough in the prepared pan, top with additional chocolate chips if desired, and bake for 18-23 minutes or until the edges are a light golden brown and a toothpick comes out of the center with a few moist crumbs.
  7. Remove from the oven and allow it to fully cool in the pan before removing and decorating.

Vanilla Buttercream

  1. In the bowl of a stand mixer or large mixing bowl with electric beaters, cream the butter on high speed for 5 minutes or until light and fluffy.
  2. Add in the icing sugar, vanilla extract, and salt and mix on low until combined.
  3. Add in the food coloring (if using) and turn the mixer up to high and allow it to beat for 5 minutes.
  4. Decorate as you desire. I used a Wilton 1M piping tip to pipe frosting rosettes along the top border edge and topped with sprinkles. Enjoy!
  5. Store leftovers in an airtight container at room temperature for up to 5 days or frozen for up to 6 months.
  • Prep Time: 20 Minutes
  • Cook Time: 23 Minutes
  • Category: Cakes, Cookies
  • Method: Baking
  • Cuisine: American

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6 Comments

  1. Wow! This is amazing ?
    I’m a sucker for soft chewy cookies and this was perfect!
    I used all the substitutions and instead of icing I just used whip cream with serving ?
    Will definitely be a go to !
    I was so surprised how quick and easy this was !
    Thank you!!






  2. My birthday was yesterday. We’re flying out with our 3 under 3.5 on Saturday. I just didn’t have time to make a cake or think about it. But 9:30 pm rolled around and I felt bummed that I hadn’t gotten a cake and candle. So my husband and I whipped this up (gluten and dairy full version). I halved it and put it in a 6 inch pan. It was so tasty. After 21 minutes, it was still very gooey in the center but we weren’t mad about it. We’d just make a bigger one in a larger pan next time. I didn’t frost it as our 4 month old needed a dream feed ? Overall, very happy with this last minute option.

  3. We love this cookie cake. We use it often. The density is perfect. The icing is delicious! I often substitute for whole wheat flour, and use regular butter.
    But I’d highly recommend this cookie cake.

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