Unleash your inner baker with this irresistibly delicious vegan cookie cake that’s sure to impress. Whether you’re a seasoned vegan or just looking to try something new, this recipe is a game-changer for dessert lovers everywhere.
Why This Recipe Works
- It’s 100% plant-based, making it a guilt-free indulgence for vegans and non-vegans alike.
- The combination of coconut oil and almond butter gives it a rich, buttery flavor without any dairy.
- Maple syrup and coconut sugar provide the perfect amount of sweetness, with a lower glycemic index than refined sugars.
- It’s incredibly versatile, allowing for endless variations to suit any taste preference.
- The texture is perfectly chewy on the inside with a slightly crispy edge, just like your favorite cookie but in cake form.
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
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Line your 9-inch round cake pan with parchment paper, ensuring it covers the bottom and sides for easy removal. This step is crucial for a hassle-free cake release after baking.
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures your dry ingredients are evenly distributed, preventing any clumps in your batter. Tip: Sifting the flour can make your cake even lighter.
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. The key here is to achieve a homogenous mixture that will blend seamlessly with the dry ingredients.
Bring It All Together
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the vegan chocolate chips, reserving a handful to sprinkle on top before baking. Overmixing can lead to a tough cake, so stop as soon as you no longer see dry flour.
Bake to Perfection
Transfer the batter to your prepared cake pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips on top. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Tips and Tricks
For an extra decadent touch, drizzle melted vegan chocolate over the cooled cake. If you’re not a fan of chocolate chips, try substituting with chopped nuts or dried fruit for a different flavor profile. To ensure your cake is perfectly moist, don’t overbake it; the toothpick test is your best friend here. For those who love a bit of salt with their sweet, a light sprinkle of sea salt on top before baking can elevate the flavors beautifully.
Recipe Variations
- Swap out the chocolate chips for white chocolate chips or butterscotch chips for a different twist.
- Add a teaspoon of cinnamon or pumpkin spice to the dry ingredients for a warm, spiced flavor.
- Incorporate a half cup of shredded coconut or oats for added texture.
- For a nut-free version, replace almond butter with sunflower seed butter and use soy milk instead of almond milk.
- Mix in a tablespoon of matcha powder for a unique, earthy flavor and a pop of color.
Frequently Asked Questions
Can I use a different type of flour?
Absolutely! While all-purpose flour works great, you can experiment with whole wheat flour for a healthier option or a gluten-free blend if you’re avoiding gluten. Just keep in mind that the texture might vary slightly depending on the flour you choose.
How do I store the cookie cake?
This cookie cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you’d like to keep it longer, it freezes beautifully for up to 3 months. Just wrap it tightly in plastic wrap and then foil before freezing.
Can I make this recipe oil-free?
Yes, you can substitute the coconut oil with an equal amount of applesauce or mashed banana for an oil-free version. Keep in mind that this might alter the texture slightly, making the cake more dense but still delicious.
Summary
This vegan cookie cake is a must-try for anyone looking for a delicious, plant-based dessert option. With its rich flavor, perfect texture, and endless customization possibilities, it’s sure to become a favorite in your recipe collection.