Vegan Christmas Cookie Cake
This Vegan Christmas Cookie Cake is super easy to make.
It’s gluten free, refined sugar free, and can be made completely vegan, too.
I topped with naturally colored icing for decor. It’s thick and tastes incredibly indulgent!
Why You’ll Love This Vegan Chocolate Chip Cake
- It’s gluten free, refined sugar free, and vegan!
- This cookie cake is rich, dense, and leaves you MMMing after ach bite
- You can color coordinate your chocolate gems to the holiday of your choice, or just double up the chocolate chips for more melted goodness!
- They are sure to be a hit at any gathering you bring them to!
Serves: 12
Ingredients
- 2 cups Almond Flour
- 1 1/2 cups Oat Flour
- 1 tsp Baking Soda
- 1/2 cup Butter, Unsalted, Or vegan butter / coconut oil
- 1/2 cup Pure Maple Syrup
- 2 tsp Pure Vanilla Extract
- 2/3 cup Dark Chocolate Chips
Process
- Whisk together dry ingredients
- Add in softened butter, syrup, and vanilla and mix with a hand mixer until well combined
- Fold in most of the chocolate chips, reserving some for topping
- Line the bottom of an 8″ round pan with parchment paper (I traced the pan then cut), and spray with nonstick avocado or coconut oil spray
- Bake at 350 for 16 min
- Allow to cool completely, about an hour, before removing from pan. I found placing in the fridge for the later 20-30 min helped
- Use a butter knife to seperate cookie from the edges, then invert the cookie cake onto a plate to remove without breaking
- Optionally, top with frosting and more chocolate chips
- Slice and enjoy!
Notes
Use mix ins of choice! As you can see these are Christmas themed, but feel free to color coordinate for the 4th of July, New Years, Easter, or more chocolate chips for an anytime treat!
Some of my favorite artificial dye-free chocolate gem brands include Unreal Snacks, Lakanto, YumEarth, and Justins!
My favorite all natural colorants for icing are Go Super Natural and Color Kitchen Foods. I also love these 2 brands for dye-free sprinkles
Variations for Dietary Preferences
- Almond flour– unfortunately almond flour is much denser than all purpose flour and holds moisture differently. For those reasons I don’t think you can sub another flour here
- Butter – a vegan butter stick will work fine here
- Maple Syrup– do not replace with granular sweetener, as it will mess up the texture. You could substitute medjool date syrup, honey (has a stronger flavor profile though), or sugar free syrup
If you give this Vegan Christmas Cookie Cake a try I’d like to hear your thoughts in the comments below! Or, tag me on social media so I can see your creation!
Ingredients
- 2 cups Almond Flour
- 1 1/2 cups Oat Flour
- 1 tsp Baking Soda
- 1/2 cup Butter Unsalted, Or vegan butter / coconut oil
- 1/2 cup Pure Maple Syrup
- 2 tsp Pure Vanilla Extract
- 2/3 cup Dark Chocolate Chips
Instructions
- Whisk together dry ingredients
- Add in softened butter, syrup, and vanilla and mix with a hand mixer until well combined
- Fold in most of the chocolate chips, reserving some for topping
- Line the bottom of an 8″ round pan with parchment paper (I traced the pan then cut), and spray with nonstick avocado or coconut oil spray
- Bake at 350 for 16 min
- Allow to cool completely, about an hour, before removing from pan. I found placing in the fridge for the later 20-30 min helped
- Use a butter knife to seperate cookie from the edges, then invert the cookie cake onto a plate to remove without breaking
- Optionally, top with frosting and more chocolate chips
- Slice and enjoy!