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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


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.



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


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