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Halloween Cookie Cake (Made with Oil)
This Halloween cookie cake is soft, chewy, and festive! Made with vegetable oil instead of butter for an inexpensive dairy-free treat.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 servings
Calories 440 kcal
Ingredients
For the cookie cake:
- 1 ½ cups all-purpose flour
- 2 tablespoons Halloween sprinkles divided
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup brown sugar, packed
- ½ cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- ¾ cup dairy-free dark chocolate chips (or whatever chocolate chips you prefer)
Optional for topping:
- ⅔ cup dairy-free store-bought or homemade frosting in your favorite Halloween colors
Instructions
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Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan.
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In a mixing bowl, combine the flour, 1 ½ tablespoons of sprinkles, baking powder, baking soda, and salt.
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In another large mixing bowl, combine the brown sugar, oil, egg, and vanilla extract.
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Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chips.
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Pour the mixture into the cake pan. Press the mixture down with your hands or large spoon to pack into the pan and evenly distribute.
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Bake at 350 degrees F for 20 minutes, or until a toothpick pulls out clean from the center. Immediately sprinkle with the remaining ½ tablespoon of sprinkles. Let cool in the pan.
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When cool, optionally pipe frosting along the edges of the cookie cake. Cut slices and enjoy!
Recipe Notes
Nutrition analysis (approximate per serving without frosting): 366 calories, 19 g fat, 6 g saturated fat, 185 mg sodium, 47 g carbohydrate, 3 g fiber, 28 g sugar, 4 g protein, Vitamin D: 1%, Calcium: 5%, Iron: 11%, Potassium: 4%
Nutrition analysis (approximate per serving including frosting): 440 calories, 22 g fat, 7.5 g saturated fat, 220 mg sodium, 59 g carbohydrate, 3 g fiber, 39 g sugar, 4 g protein, Vitamin D: 1%, Calcium: 5%, Iron: 11%, Potassium: 4%