Dairy-Free Chocolate Chip Cookie Cake
Prep time
Cook time
Total time
This delicious "cake" is like a big, thick, soft, and chewy cookie. I prefer it plain, with dairy-free ice cream, or with vanilla frosting (recipe included). Vanilla frosting is also best if you want to color it with food dye. But dairy-free milk chocolate frosting is also amazing if you want to stick with the chocolate theme.
Recipe type: Dessert
Cuisine: American
Serves: 1 to 2 cookie cakes (16 servings)
Chocolate Chip Cookie Cake
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ cup shortening (I use Spectrum)
  • ½ cup packed brown sugar
  • ¼ cup sugar
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • ¾ cup dairy-free mini chocolate chips, or more if desired (I use Enjoy Life Mini Chips)
Vanilla Frosting (optional)
  • In a mixing bowl, beat ¼ cup dairy-free butter alternative (can sub shortening), ½ tablespoon plain dairy-free milk beverage, and ¾ teaspoon vanilla flavoring or extract with a hand mixer until smooth. Gradually add 1¼ cups powdered sugar, and beat on low until combined. Once combined, beat on medium or high for 1 minute. If it is too thick, add an additional splash of milk beverage, as needed.
Chocolate Chip Cookie Cake
  1. Preheat your oven to 350°F and line 2 (8-inch) cake pans or 1 (12-inch) pizza pan with a square piece of parchment paper. You want the corners to come up just a little bit. (See below for Pan Size and Thickness Options.)
  2. In a medium bowl, whisk together the flour, baking soda, and baking powder.
  3. In a mixing bowl, beat the shortening, sugars, egg, vanilla, and salt until creamy.
  4. Add the dry ingredients to your mixing bowl, and mix or stir to combine. Fold in the chocolate chips.
  5. Press the cookie dough evenly into your prepared pan(s).
  6. Bake the cookie cake(s) for 10 to 14 minutes. At 10 minutes it will be more doughy, and at 14 minutes it will be more crispy chewy. The cookie cakes in the photos above were baked for about 13 minutes.
  7. Let the cookie cake(s) cool in the pans.
  8. Once cool or mostly cool, run a knife around the edge, if needed, and lift the cookie cake out using the corners of the parchment. Place it on a cutting board or surface to cut, or carefully remove the parchment and place it on a serving platter.
  9. The cookie cake can be stored covered at room temperature for a few days or frozen for longer storage. Once frosted, store leftovers in the refrigerator or freezer.
Vanilla Frosting (optional)
  1. In a mixing bowl, beat the butter alternative, ½ tablespoon milk beverage, and vanilla with a hand mixer until smooth.
  2. Gradually add the powdered sugar, beating on low until combined. Once combined, beat on medium or high for 1 minute. If the frosting is too thick, add more milk beverage, 1 teaspoon at a time, as needed.
  3. Pipe the frosting onto your cookie cake(s). It is enough to decorate the edges and centers or to spread on the tops.
  4. Store the frosting in an airtight container in the refrigerator for up to 1 week. It can be frozen.
Pan Size and Thickness Options: With the pan size noted, the cookie cake is about ½-inch thick. You can use smaller pans if you want thicker cookie cake. You can bake all of the dough in one 8-, 9-, or 10-inch cake pan. Or you can use two 6- or 7-inch cake pans. (See the post above for more options.) The thicker the dough, the longer it will take to cook. We found we needed at least 20 minutes when baking all the dough in an 8-inch cake pan. The cake is done when it's golden around the edge, lightly golden on top, and semi-firm to the touch.
Nutrition Information
Serving size: 1 wedge Calories: 185 Fat: 9.4g Saturated fat: 5g Carbohydrates: 23.4g Sugar: 12.9g Sodium: 79mg Fiber: .9g Protein: 1.6g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-chocolate-chip-cookie-cake