Vegan and Gluten-Free Giant Sugar Cookie Cake is the dessert to make for any and every occasion. if you ask me, Vegan and Gluten-Free Giant Sugar Cookie Cake should replace birthday cakes because yes, it’s just that good!
on top of being vegan, this giant sugar cookie happens to be gluten free.
the base of the cookie cake is made with gluten-free baking flour and almond flour!
those are two of my favorite combos besides oat flour and almond flour.
they always produce such a fabulous texture and this cookie cake is soft like a cloud, but slightly dense nonetheless.
the sprinkles are totally optional but i love the funfetti vibes. plus, like i mentioned, you can replace a birthday cake with this since it’s festive.
while sprinkles were my go-to here, feel free to change things up!
if you’re not a fan of sprinkles, then i would recommend adding chocolate chips. YUM, a giant chocolate chip cookie cake, let’s go.
chocolate frosting would also be a great addition instead of vanilla frosting.
if you have noticed, i typically don’t make my own frosting. i tend not to make homemade frosting for no particular reason other than it’s my lazy girl way of simplifying my recipes.
for Vegan and Gluten-Free Giant Sugar Cookie Cake, i recommend simple mills vanilla frosting, or Miss Jones is yummy too.
here’s everything you need to make my Vegan and Gluten-Free Giant Sugar Cookie Cake
gluten free 1:1 baking flour (used Bob’s Red Mill)
organic raw cane sugar or sugar sub
creamy coconut yogurt
dairy free milk
vegan vanilla frosting
if you love my Vegan and Gluten-Free Giant Sugar Cookie Cake, then check out these other recipes from the blog!
are you going to make Vegan and Gluten-Free Giant Sugar 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.
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Vegan and Gluten-Free Giant Sugar Cookie CakeCourse: Cakes, Cupcakes, Desserts
- sugar cookie cake
1 and 1/2 cups gluten free 1:1 baking flour
1/2 cup almond flour
1 tsp baking powder
1/3 cup organic raw cane sugar
1/3 cup coconut yogurt (used cocojune)
1/3 cup melted vegan butter (used miyoko’s)
1 tbsp dairy free milk
1 tsp vanilla extract
1/4 tsp almond extract
1/3 cup sprinkles
- store bought vanilla frosting
- preheat the oven to 350 degrees.
- mix the sugar cookie cake ingredients together until a thick dough forms.
- fold in the sprinkles and mix gently until they’re evenly dispersed.
- transfer to a parchment lined baking tray and shape into a large cookie cake, about 3/4 inch thick.
- bake at 350 degrees for 17 minutes. cool down, add the frosting and more sprinkles and enjoy!