This delicious vegan cookie cake is the perfect combination of a moist cookie and a scrumptious, slightly sweet cake that can be dressed up to your liking!
It’s a gluten-free, dairy-free and actually high-protein dessert recipe that’s crowd-pleasing, simple to make and ready to eat in around 30 minutes.
Do you love chocolate chip cookies as much as we do but don’t want to steer away from a sensible plant-based diet? Well, how about a whole vegan cookie cake that’s soft, chewy, naturally sweetened and undetectably good for you?
Not only is this dairy-free skillet cookie cake perfect for any day during the holiday season, but it can also work as a vegan birthday cake when dressed up with some frosting or coconut whipped cream!
No more bloated or sluggish aftermath when indulging in sweet treats! Our vegan cookie cake lets you enjoy dessert on a regular basis while meeting your micronutrient needs at the same time!
You wouldn’t believe the healthy base we chose for the batter — and the best part is, you probably already have it in your pantry.
The Best Vegan Cookie Cake
- Soft, chewy & not too sweet
- Ready to serve in just 30 minutes
- Little kitchen skills or tools needed
- Studded with melted chocolate chunks
- Dairy-free, sugar-free & gluten-free
- Rich in plant-based protein & fiber
- Undetectably vegan & wfpb
- Crowd-pleasing & kid-friendly
We love eating this vegan cookie cake fresh from the oven as it is but you can also dress it up to become a beautiful holiday-appropriate dessert.
Let’s see what is needed to make this vegan cookie cake with chocolate chips!
Cookie Cake Ingredients
- Chickpeas — our protein- and fiber-rich secret ingredient that’ll be overpowered in terms of taste by our delicious add-ins.
- Dates — the best natural sweetener to add to any dessert recipe!
- Almond Flour — can be made by blending whole or slivered almonds for a few seconds in your blender.
- Oat Flour — same as above, plus it allows for the vegan cookie cake to be naturally gluten-free and more allergen-friendly.
- Almond Butter — adding some richness without using vegan butter or oil!
- Chocolate — we love going for dark chocolate chunks that are roughly chopped but vegan chocolate chips work just as well.
Just a pinch of baking powder, salt and some vanilla extract to support the sweetness and your vegan cookie cake batter can bake to perfection within 20 minutes!
How to Make a Vegan Cookie Cake
All you need to make this vegan cookie cake is a food processor, skillet and measuring equipment. Start by gathering your ingredients and preheat your oven to 345° F (175° C).
Create the Batter
Make the first part of your cookie cake batter by placing the dates, almond butter and vanilla extract into a food processor jar and pulse to obtain a puree.
If the mixture is too dry and won’t come together, add a splash of water or soy milk.
Next, add the rest of the ingredients except for the chopped dark chocolate: your drained chickpeas, almond flour, oat flour and baking powder. You may also add a pinch of salt at this point.
Process everything to obtain a thick, smooth and creamy batter. Stop and scrape down the sides as needed, then get a spoon and make a quick taste test to see whether you want the batter to be any sweeter or make other adjustments.
Add the chocolate chips or chocolate chunks and fold them in with a spoon.
Put in Skillet & Bake
Transfer the cookie cake batter in a cast-iron skillet or round baking pan measuring 10-12 inches in diameter, making sure it reaches all of the edges by pressing the mixture down with your wetted fingers.
You can also use a spatula or the back of a large spoon to do so. Once the batter is evenly distributed, put the skillet or baking pan into the preheated oven and bake for around 20 minutes.
You can check to see whether your vegan cookie cake is done baking by inserting a toothpick in the center — if it comes out clean, you can take it out of the oven.
Let your delicious cake with beautifully melted chocolate chunks cool slightly before slicing and serving warm!
Adjustments for This Cake
For a thicker vegan cookie cake, simply double all of the ingredients. If the sweetness of the dates isn’t enough for you, simply add some maple syrup or brown sugar to adjust to your taste preferences.
Here are some more adjustments you can make!
- Grain-free: swap the oat flour for more almond flour and you’re good to go
- Almond butter: cashew butter works just as well!
- Lower fat: decrease chocolate chips and replace almond butter with apple sauce
- Dates: use around 2-3 tbsp of maple syrup and slightly increase the amount of nut butter
- Spices: use bourbon vanilla powder instead of vanilla extract, add a pinch of cinnamon or cocoa powder to the batter if you like.
This vegan cookie cake is super versatile! You can enjoy it on its own with a cup of vegan hot chocolate, oat milk or almond milk latte. We’ve also tried it with some vegan vanilla custard or date caramel sauce!
Take it a step further by adding a scoop of vegan ice cream on top or decorate with vegan cashew frosting and some coconut whipped cream! We’ve also used the chickpea skillet cookie as a crust for our delicious vegan chocolate mousse cake which you definitely need to try.
By the way, you can just eat this chickpea cookie dough raw as a snack without baking it into a cake!
Storage & Prepping
You can make the vegan cookie dough for up to 2 days in advance and store it in a sealed container in the fridge before baking it into a cake.
If you want to store any leftovers of your chocolate chip cookie cake, let it first cool completely before transfering it to a sealed container. It keeps well in the fridge for up to 1 week or in the freezer for 2 months.
More Healthy Vegan Dessert Recipes
We love creating healthy versions of our favorite desserts! See how we like to replace eggs, dairy, oil and sugar when baking and try these whole food plant-based recipes next.
Did you try our fool-proof healthy vegan cookie cake recipe? We’d love to hear about your experience in the comments below. You can also rate and Pin the recipe here or tag us on Instagram so we can see your creations.
- 6 dates, pitted (60 g)
- 2 tbsp almond butter (32 g)
- 1 tsp vanilla extract
- 1 15-oz can chickpeas, cooked & drained (about 240 g)
- ½ cup almond flour (56 g)
- 2 tbsp oat flour (16 g)
- 1 tsp baking powder
- Pinch of salt (optional)
- ⅓ cup chopped dark chocolate (60 g)
- Preheat your oven to 345° F (175° C) and prepare a cast iron skillet for your cookie cake.
- To create the batter, start by placing the dates, almond butter and vanilla extract into a food processor jar and pulse to obtain a puree.
- Next, add the chickpeas, almond flour, oat flour, baking powder and a sprinkle of salt if you like. Process again to obtain a thick, smooth and creamy batter. Stop and scrape down the sides as needed.
- Get a spoon and make a quick taste test to see whether you want to make any adjustments.
- Transfer the batter into a bowl, add the chopped chocolate and use a spoon to fold it in.
- Add the cookie cake mixture into a cast-iron skillet and evenly flatten with the back of a spoon or wetted fingers.
- Put the skillet into the oven and bake for 20 minutes or until the center is cooked through. You can check it by inserting a toothpick — if it comes out clean, the cookie cake is done.
- Remove from the oven and let cool slightly before slicing. Serve warm as it is or with a dollop of vegan ice cream!
- Leftovers can be stored in an airtight container for up to 1 week or in the freezer for up to 2 months. Make sure the cake has completely cooled before doing so.
- If you don’t have a cast-iron skillet, you can use a 10-12-inches round baking pan or similar-sized sheet pan to make this vegan cookie cake.
- Feel free to add some maple syrup or other vegan sweetener if you want it to be sweeter.
- See the article for more ingredient swap and serving ideas.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 211mgCarbohydrates: 25gFiber: 6gSugar: 11gProtein: 7g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!