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A piece of dairy free cookie cake dolloped with chocolate frosting.

Dairy Free Cookie Cake

This dairy free cookie cake is perfect for birthday parties, brunches, or just making a tasty treat for your family on the weekend!
Course Dessert
Cuisine American
Keyword dairy free cookie cake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 pieces
Calories 351 kcal
Author Dairy Free for Baby

Ingredients

For the cookie cake:

  • ½ cup dairy-free butter, softened (i.e. Country Crock plant butter stick)
  • ½ cup brown sugar
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ¾ cup all-purpose flour (spooned and leveled)
  • 2 tsp cornstarch
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ¾ cup chocolate chips

For the frosting (optional):

  • ¼ cup dairy-free butter, softened
  • 1 cup powdered sugar
  • 2 tbsp cocoa powder
  • 1 tbsp almond milk
  • ½ tsp vanilla extract
  • 2 tbsp sprinkles (optional for topping the frosting)

Instructions

  1. Preheat the oven to 350 degrees F. Grease an 11x7 baking dish (or alternative pan; see notes).
  2. Prepare the ingredients for the cookie cake: In a large mixing bowl, cream together the softened dairy-free butter, brown sugar, and granulated sugar.
  3. Add the egg and vanilla and mix until well combined.
  4. In another mixing bowl, combine the flour, cornstarch, baking soda, baking powder, and salt.
  5. Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips.
  6. Portion the cookie dough into the 11x7 dish, pressing down to spread it evenly across the dish. Bake at 350 degrees F for 19-24 minutes, or until the dough is cooked through and turning a light golden brown around the edges. (Avoid overbaking).
  7. Let the cookie cake cool completely in the dish. Meanwhile, prepare the frosting. Combine the dairy-free butter, powdered sugar, cocoa powder, almond milk, and vanilla in a mixing bowl. Using the whisk attachment of a stand mixer or a hand mixer, start to incorporate the ingredients together slowly. Once combined, increase speed and whisk until light and fluffy.
  8. When cookie cake is completely cooled, dollop the frosting along the edges using a piping bag or ziptop bag. Add sprinkles if desired. Enjoy!

Recipe Notes

  • I have tried this recipe in several different size pans and an 11x7 dish works best. However, you can still bake in a round cake pan or an 8x8 baking dish. Note that the center may sink slightly in a smaller pan like this. However, taste will remain delicious. Also, note that smaller dishes may require a few extra minutes of cooking time.
  • The frosting amounts in the recipe are enough to dollop frosting along the edges. If you'd like to frost the entire cookie cake, you should triple the frosting amounts.

 

Nutrition analysis (approximate per serving, includes optional frosting and sprinkles): 351 calories, 18 g fat, 8.5 g saturated fat, 230 mg sodium, 49.5 g carbohydrate, 3 g fiber, 31 g sugar, 3.5 g protein, Vitamin D: 1%, Calcium: 2%, Iron: 6%, Potassium: 4%