This Gluten-Free Vegan Cookie Cake is the ultimate treat for any special event. It's made with simple and clean ingredients and is perfect for vegans and non-vegans alike! This recipe is vegan, oil-free, gluten-free, and refined sugar-free!

Jump to Recipe Print Recipe

This Gluten-Free Vegan Cookie Cake recipe is the ultimate treat for any special occasion. It's soft, chewy, sweet, and so healthy! This vegan chocolate chip cookie cake is vegan, oil-free, gluten-free, nut-free, and refined sugar-free! Even though it's so healthy, it is still fit for a cookie lover.

looking down at the vegan cookie cake with three slices and the sunbutter container next to it

I've been on a bit of a cookie kick recently after making my Vegan Maple Candied Pecan Cookies and Sunflower Seed Cookies. After seeing how well Sunbutter worked in my sunflower seed cookies, I thought why not make a giant version?

This post is sponsored by SunButter - A company that aligns with The All Natural Vegan Mission. Thank you for supporting brands that make The All Natural Vegan Possible!

As an Amazon Associate, I earn from qualifying purchases.

This recipe features several affiliate links, meaning I will earn a small commission if you purchase through these links.

Jump to:

Gluten-Free Vegan Cookie Cake Ingredients:
Gluten-Free Cookie Cake Substitutions:
Vegan Cookie Cake Variations:
What You Will Need To Make This Homemade Cookie Cake:
How To Store This Sunbutter Cookie Cake:
Top Tip:
Frequently Asked Questions:
More Vegan Cookie Recipes:
Gluten-Free Vegan Cookie Cake
More Sunbutter Recipes:
Reviews

This gluten-free cookie cake is perfect because it requires simple ingredients that you can pick up at your local grocery store.

a close up of a slice of the gluten-free vegan cookie cake

Wet Ingredients:

SunButter No Sugar Added Sunflower Seed Butter: This is my go-to Sunbutter. I love that it doesn't have any refined sugars added to it. This is great because it can be used for both sweet and savory recipes, like this vegan cookie cake and my Creamy Ramen One Pot Ramen Noodles. Since it has such an incredibly smooth and creamy texture, it works as a great oil substitute in vegan baking. Any variety of Sunbutter will work for this recipe, but this one is my suggestion.
Pure Vanilla Extract: Is any cookie recipe complete without vanilla extract? I always recommend using Mexican vanilla because it has a much deeper flavor.
Water - You will need water to make the flax egg.

Dry Ingredients:

Coconut Sugar: I love using coconut sugar for cookies because it works just like brown sugar. It will bake slightly darker than brown sugar, but the taste and texture will be the same.
Gluten-Free Flour: Any gluten-free flour blend will work perfectly for this vegan cookie cake recipe. I have linked my go-to blend. I think it has the most all-purpose flour taste, and it's made with wholesome ingredients.
Cornstarch: Adding cornstarch to cookies is the easiest way to make perfect chewy cookies, so naturally, it's a must-have ingredient for this cookie cake.
Baking Soda: Another must-have ingredient is baking soda. I prefer using baking soda over baking powder for this recipe because I prefer my cookie cakes to be more dense, and not fluffy.
Ground Flaxseed: Sometimes called "flax meal", this will be the base for creating the flax egg.
Dairy-Free Chocolate Chips: Any vegan chocolate chips will work perfectly for this recipe. I personally like naturally sweetened dark chocolate chips, but whatever you can find locally will work perfectly.
Rainbow Sprinkles: Make sure to use naturally dyed vegan rainbow sprinkles, and not artificially dyed ones.

Vegan Frosting Ingredients:

SunButter No Sugar Added Sunflower Seed Butter: Sunbutter actually makes an amazing base for the vegan frosting. It is so creamy and has a nutty flavor that isn't overwhelming, so when it is mixed with other ingredients, you are left with pure deliciousness!
Cacao Powder: Both cacao powder and cocoa powder will work perfectly. I use cacao because it contains more antioxidants and is less processed. I always buy it in bulk so I can make recipes like my Fudgy Gluten-Free Vegan Protein Brownies.
Maple Syrup: Any plant-based sweetener will work perfectly. I use maple syrup because it's the easiest to use; however, date syrup, yacon syrup, and honey will all work.
Pure Vanilla Extract: Again, I recommend using Mexican vanilla.

See the recipe card for quantities.

How To Make This Healthy Vegan Cookie Cake:

This gluten-free vegan cookie cake is the perfect homemade dessert for any special event. It's super easy to make, and it's so delicious nobody would even know it's healthy!

the first and second step of making the vegan cookie cake

1. Begin by making the flax egg. Add the ground flaxseed and water to a small bowl and mix. Set aside for about 10 minutes. Preheat the oven to 350.

2. Once the flax egg is ready, combine it in a large bowl with the Sunbutter and vanilla extract. Use an electric mixer to beat the ingredients together until fluffy.

the third step - adding the coconut sugar

3. Add the coconut sugar and mix until all the sugar is combined.

4. Sift the cornstarch, baking soda, and gluten-free flour into the mixture and mix again until a thick cookie dough has formed. Add the chocolate chips and fold in.

step five - the cookie dough pressed into the springform pan

5. Press the cookie dough into a springform pan and place the cookie cake in the oven to bake for 20-25 minutes.

step six - the baked cookie cake sitting to cool

6. Once the cookie cake is golden brown on top, remove it from the oven and place it on a cooling rack. Allow the cookie cake to cool completely (about 1 hour).

step seven - combining all the frosting ingredients together

7. Once you are ready to add the frosting, combine all the frosting ingredients together in a small bowl and mix together. Add the frosting to a piping bag and pipe around the edges of the cookie cake. Top it with sprinkles and enjoy!

Hint: if you want the perfect crackly top, make sure to mix the wet ingredients and coconut sugar together for at least a full minute ( I recommend 2).

the gluten-free vegan cookie cake with the rainbow sprinkles and the sunbutter

There are a variety of substitutions that can be made to this vegan cookie cake recipe if needed.

Sweetener - If you need to substitute coconut sugar, there are plenty of sweeteners that work as a 1:1 substitute. You can use organic cane sugar (if you don't care about refined sugars), maple crystals (one of my favorites), or even a monk fruit brown sugar substitute. All of these will work great. Keep in mind that the color of the cookie cake may vary based on what sweetener you use. Coconut sugar, for example, gives it a much darker color.
Flour - If you are not gluten-free, you can use all-purpose flour as a 1:1 substitute, or you can use a mixture of ½ almond flour and ½ oat flour.
Flax Egg - The flax egg in this recipe can be replaced with a vegan egg substitute or a regular egg (keep in mind that this will make this recipe no longer vegan). Even if you are not vegan, I recommend using the flax egg because flax seeds are incredibly healthy, and you can't taste them at all.

If you find the classic chocolate chip cookie cake boring, don't worry! There are so many fun and delicious variations that can be made to this recipe.

Double Chocolate - Use chocolate Sunbutter for a double chocolate chip cookie cake that is incredibly rich and decadent - similar to my Double Chocolate Sunbutter Cookies.
White Chocolate - Use white chocolate chips for a fun alternative flavor.
Skillet Cookie - Make this cookie cake in a cast iron skillet and top with a scoop of vanilla ice cream in the middle of the cake for the ultimate delicious vegan dessert.

See these Healthy Vegan Chocolate Chip Cookies for a delicious cookie variation.

looking down at the gluten-free vegan cookie cake without any slices made

Equipment can have a big impact on how a recipe turns out. Here's what I use and recommend having on hand to make this recipe:

Mixing Bowls: You will need a small bowl to make the flax egg in, and a large bowl to make the chocolate chip cookie dough in.
Electric Mixer: You can either use a stand mixer or a hand mixer for this recipe. Both will work perfectly.
Springform Pan: You will need a round springform pan to make this vegan cookie cake. If your pan is not a nonstick pan, I recommend using parchment paper on the bottom to prevent the cookie cake from sticking.
Cooling Rack: You will need a wire rack to cool the cookie cake on.

This cookie cake is great because it stores super well.

This vegan cookie cake can be left out on the counter in a sealed container for 2-3 days. If you want to keep this cookie cake for longer, I recommend storing it in an airtight container and storing it in the fridge. If stored properly, this cookie cake will keep for up to 2 weeks.

This gluten-free vegan cookie cake can also be frozen. Again, I recommended using an air-tight container. If stored properly, it will keep for up to 3 months.

a slice of the cookie cake next to the sunbutter no sugar added sunflower butter

Top Tip:

If you're using an open Sunbutter that isn't fresh, I recommend adding a tablespoon of either vegan butter or coconut oil. This will help prevent the cookies from being dry.

Frequently Asked Questions:

Why Does Sunbutter Turn Green When It Bakes?

You may be shocked if you cut into your cookie cake and see that the inside is bright green. I sure was when I tested this recipe using a different sugar substitute. It is completely normal and safe. The baking soda will sometimes react with the Sunbutter and turn the baked goods green. It is nothing to worry about and a great conversation starter!

Can I Bake This Cookie Cake In A Square Pan?

Yes! This vegan cookie cake can easily be baked in a square pan or baking sheet and served as cookie bars. I recommend lining the pan with parchment paper on both sides.

Looking for more delicious, healthy vegan cookies? Try out some of my other recipes!

If you try this Gluten-Free Vegan Cookie Cake Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!

Katie

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Chill Time 1

Total Time 1 40

Course Dessert

Cuisine American

Servings people

Equipment

Ingredients

Wet Ingredients:

¾ cup Sunbutter No Sugar Added Sunflower Seed Butter
2 teaspoon vanilla extract
6 tablespoon water

Dry Ingredients:

2 tablespoon ground flax seed
1 cup coconut sugar
1 cup gluten-free flour
1 teaspoon baking soda
2 tablespoon cornstarch
½ cup plant based chocolate chips

Chocolate Frosting:

½ cup Sunbutter No Sugar Added Sunflower Seed Butter
¼ cup maple syrup
½ cup cacao powder
1 teaspoon vanilla extract

Get Recipe Ingredients

Instructions

Begin by making the flax egg. Add the ground flax seed and water to a small bowl and mix. Set aside for about 10 minutes. Preheat the oven to 350.
Once the flax egg is ready, combine it in a large bowl with the Sunbutter and vanilla extract. Use an electric mixer to beat the ingredients together until fluffy.
Add the coconut sugar and mix until all the sugar is combined.
Sift the cornstarch, baking soda, and gluten-free flour into the mixture and mix again until a thick cookie dough has formed. Add the chocolate chips and fold in.
Press the cookie dough into a springform pan and place the cookie cake in the oven to bake for 20-25 minutes.
Once the cookie cake is golden brown on top, remove it from the oven and place it on a cooling rack. Allow the cookie cake to cool completely (about 1 hour).
Once you are ready to add the frosting, combine all the frosting ingredients together in a small bowl and mix together. Add the frosting to a piping bag and pipe around the edges of the cookie cake. Top it with sprinkles and enjoy!