welcome to the good life, aka Better Than the Mall Vegan and Gluten-Free Cookie Cake life.
crafted with care and simple ingredients, this easy-to-follow recipe yields a moist and flavorful cookie cake that’s perfect for any occasion.
this no-fuss cake is going to become a household favorite and the kids will LOVE it!
inspired by those tasty cookie cakes you find in mall food courts, this homemade version is a lighter take on the classic.
imagine the smell of those cookies as you walk through the mall—now you can have that at home!
made with gluten-free oat flour and a mix of good-for-you ingredients, it keeps the yummy flavor but with a healthier spin.
picture biting into a slice of moist, chewy goodness with vegan chocolate chips, just like those mall cookie cakes but made vegan and gluten free.
share it with friends, family or enjoy a slice on your own for a simple, cozy treat that brings back those mall-snack memories.
think of the flavor in this homemade oat flour cookie cake like a cozy hug for your taste buds.
the gluten-free oat flour brings a subtle nuttiness, while the vegan chocolate chips add these gooey, melty pockets of joy in every bite.
it’s not overly sugary, just the right mix of sweetness that makes it perfect for any day.
when it comes to topping this homemade oat flour cookie cake, i decide what to use based on my cravings!
for a classic and more indulgent touch, try spreading a layer of your favorite store-bought vanilla frosting—smooth and sweet, it complements the chewy texture of the cake.
if you’re feeling a bit adventurous, experiment with a dairy-free cream cheese frosting for a tangy kick that plays well with the subtle nuttiness of the oat flour.
dairy-free coconut yogurts as toppings are amazing; their creamy texture adds a tangy twist to each bite.
for a nutty flavor burst, swirl on some runny almond butter or your preferred nut butter—it’s the perfect marriage of rich and chewy.
the beauty of this cookie cake is its versatility, so mix and match to suit your taste.
whether you opt for a classic frosting, a tangy cream cheese, a dollop of yogurt, or a drizzle of nut butter, each topping enhances the deliciousness of this homemade treat.
list of vegan chocolate chip options
- enjoy life
- lily’s sweets
- simple truth (kroger brand)
- thrive market
- pascha chocolate
- hu kitchen
- trader joe’s
- no whey chocolate
- endangered species chocolate
list of vegan frosting options
- duncan hines
- simple mills
- miss jones baking co
- betty crocker (select vegan varieties)
- wholy plants
- so delicious dairy free
- kite hill
- forager project
- pillsbury (select vegan varieties)
- sweet lorens
list of vegan oat flour options (if gluten free, make sure you check for gluten-free certification)
- bob’s red mill
- arrowhead mills
- king arthur
- thrive market
- one degree organic foods
- nature’s path
- birkett mills
- tru roots
- hodgson mill
- trader joe’s
if you love Better Than the Mall Vegan and Gluten-Free Cookie Cake, try these other recipes from my blog!
are you going to make my Better Than the Mall Vegan and Gluten-Free Cookie Cake?
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Better Than the Mall Vegan and Gluten-Free Cookie CakeCourse: Cakes, Desserts
1 cup oat flour (ensure it’s a gluten-free brand)
1/2 cup all-purpose gluten-free flour (refer to the text for recommended brand)
1 teaspoon baking powder
1/2 cup coconut sugar
1/3 cup runny almond butter
3 tablespoons melted vegan butter
1/2 cup unsweetened dairy-free milk
1/3 cup vegan dairy free yogurt (used forager)
1 tsp vanilla extract
1/2 cup chocolate chips (adjust to your preference)
Store-bought vanilla frosting or other options (see text)
- preheat the oven to 350 degrees fahrenheit. in a large bowl, combine oat flour, all-purpose gluten-free flour, baking powder, coconut sugar, runny almond butter, melted vegan butter, vanilla extract, unsweetened dairy-free milk, and vegan yogurt cream. mix until a thick batter forms.
- gently fold in the chocolate chips into the batter. grease a round cake pan and transfer the batter into it. use a wet spoon or spatula to smooth out the top due to the sticky nature of the batter. you can also just make a large 8 inch cookie.
- bake at 350 degrees fahrenheit for 23 minutes or until a toothpick inserted into the center comes out clean.
allow the cake to cool completely before adding frosting. if desired, frost the cake with store-bought vanilla frosting