y’all, cookie cakes like this only come once in a lifetime lol. i mean it’s vegan, gluten-free and better than the delicious ones we get at the mall. it’s very hard not to eat the entire thing at once, so i warned you.
my husband declared it the best dessert i’ve ever made and knowing al, that is a very very bold statement to make. i can’t disagree with him at all though, because i thought the same.
my friend came over and thoroughly enjoyed it saying it was amazing, so i just can’t WAIT for you all to try.
this giant cookie basically is just made in a round cake pan. you see those double layers only because i stacked two pieces on top of each other lol.
do you blame me? iykyk. the cookie cake is gluten free as long as you use a gluten-free oat flour. other than that, you’re going to need gluten-free all purpose flour.
that frosting on the top, it’s simple mills vanilla frosting, which if you haven’t noticed by now, i am obsessed! you can totally make your own or omit it altogether though, the cookie is outstanding on it’s own.
this is a one bowl recipe, which we looooove, right?! no mess and no fuss. the cake holds together super nicely yet it’s fudgy. a total dream combo.
Vegan and Gluten-free Cookie Cake would make an excellent birthday cake with some funfetti sprinkles and such.
while the recipe is super easy, you’re going to need some key ingredients that i really don’t recommend replacements for but if you have to, a few are listed below!
ok, so vegan sour cream is AMAZING in baked goods. i use it in my cakes and cookies to create a fluffy texture.
i used Good Karma Foods Sour Cream and the other one i recommend is Forager Project.
if you can’t get ahold of any, the next best option would dairy free yogurt. kite hill coconut yogurt would likely be the best one to use but i haven’t tried it myself.
it’s important to use what i did for the exact result but i understand that’s not always possible!
everything you’re doing to need!
- oat flour
- all purpose gluten free flour: used arrowhead mills
- baking powder
- coconut sugar
- almond butter: any runny nut or seed butter works but almond is the best in my opinion. love Trader Joe’s or Whole Foods brand)
- vegan butter
- dairy free milk
- vegan sour cream
- chocolate chips
- vanilla frosting if you want
are you going to make my Vegan and Gluten-free Cookie Cake?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Vegan and Gluten-free Cookie CakeCourse: Cakes, DessertsDifficulty: Easy
yields 5-6 servings depending on size!
1 cup oat flour (make sure gluten free brand)
1/2 cup all purpose gluten-free flour (see text for brand)
1 tsp baking powder
1/2 cup coconut sugar
1/3 cup runny almond butter
3 tbsp melted vegan butter
1/2 cup unsweetened dairy free milk
1/3 cup vegan sour cream
- 1/3 cup chocolate chips or however much wanted!
- store bought vanilla frosting
- preheat the oven to 350 degrees. mix all of the ingredients together in a large bowl until a thick batter forms and then fold in the chocolate chips.
- place in a greased round cake pan and use a wet spoon or spatula to smooth out the top because it’s a sticky batter.
- bake at 350 degrees for 25 min and then let the cake cool down completely. add frosting if you want and enjoy!
- store in the fridge or freezer in an airtight container.
So I’m confused how did you make the other side of extra layer, did you double the recipe? Thanks!
hi! it’s stated in the text, i just put two pieces on top of each other 🙂
awesome texture! These are so good! I didn’t have sour cream so used yogurt, but I’ll definitely try them again with sour cream just to see. 🙂 I also topped them with black sesame seeds and flaked maldon salt instead of frosting. Thanks for this recipe!!
you’re the best!! thanks so much Madeline!
This recipe turned out so perfectly. It was a big hit! Keep the GF + vegan recipes coming PLEASE! My husband has health issues so no dairy and no gluten is a must (but so is flavor LOL) ! Thank you and love this !!
aw thank YOU and more coming for sure!!
I made this tonight for my husband and I. It was delicious, so we will be making it again! Highly recommend!
YAY! makes me so happy to hear it!
My sons birthday is this Friday and I am totally going to make this! I was curious how you think it would come out using all GF flour and no oat flour.
hi!! i’m not sure because i only made it this way but you can always try! 🙂
This recipe was awesome!! The texture and flavor was amazing and I couldn’t stop eating it! Thanks for posting!
yay!! thanks so much for sharing 🙂
I had a super long day and I had seen this recipe earlier in the day. As soon as I got home, I made it and it was exactly what I was craving. I am eating it right now and it so delicious. It’s soft and indulgent and perfect with the icing! I just happened to have some vanilla simple mills. Yum!
made me so happy to hear!!
Girllllllll when I say you have out done yourself with this one…..wow. Everyone needs to try this.
awww made my day!!
Can I use a 8 x 8 pan and make it like a “bar?” If so, same cooking time? Thank you. I’m excited to try this!
yes that should be fine!! 🙂