Rich, chewy and studded with gooey chocolate chips, this dreamy dairy free cookie cake is fantastic for any celebration! Topped with decadent homemade frosting and rainbow sprinkles, it’s an easy crowd favorite. Gluten free option included.

This delightful (and simple!) dairy free cookie cake is the perfect treat for just about any occasion. 

Birthdays, parties, holidays. I mean, it’s essentially like enjoying a giant chocolate chip cookie … which is never, ever, a bad idea.

It’s thick and buttery, features a soft yet chewy center with slightly crisp edges, and includes plenty of melty, gooey chocolate chips. 

Did I mention it’s topped off with a decadent homemade vanilla frosting and a generous amount of colorful rainbow sprinkles? 

You really can’t go wrong. 

Tips & Tricks

1. When measuring out your flour, fluff it in the container then scoop into your measuring cup with a spoon and level off. Don’t dunk the cup straight into the bag as you’ll likely use too much.
2. While I personally love to use oat milk in the frosting for added richness, another dairy free milk of choice will work just fine.
3. My preferred brands of dairy free butter for baking (and frosting) are Country Crock Avocado Oil Plant Butter Sticks and Miyoko’s Creamery Salted Plant Milk Butter. This isn’t sponsored – just what I like to use.

How To Store

Counter: Leftover cake slices will keep for about 1 to 2 days in an airtight container at room temperature.

Fridge: Alternatively, you can store them in an airtight container in the refrigerator for about 3 to 5 days.

Freezer: The cake can be frozen, either frosted or unfrosted, for up to 3 months. While I prefer to freeze unfrosted (and then frost when ready to enjoy), you can do the following with leftover already decorated slices: 

Pop the slices in the freezer for a few hours, just until the frosting is firm. Then transfer to a freezer safe baggie or layer in an airtight container and return to the freezer.

Additional Dairy Free Dessert Recipes:

• Dairy Free Chocolate Cupcakes
• Dairy Free Banana Cake
• Dairy Free Lemon Drizzle Cake
• Dairy Free Carrot Cake
• Dairy Free Apple Cake
• Dairy Free No Bake Cheesecake

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

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Dairy Free Cookie Cake

Yield: 1 (9-inch) cake

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Rich, chewy and studded with gooey chocolate chips, this dreamy dairy free cookie cake is fantastic for any celebration! Topped with decadent homemade frosting and rainbow sprinkles, it’s an easy crowd favorite.

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Ingredients

For the cake:

• 1 ¾ cups all-purpose flour*
• 1 teaspoon baking soda
• ¼ teaspoon fine sea salt
• ½ cup dairy free butter, at room temperature
• ½ cup pure cane sugar (or granulated sugar)
• ½ cup coconut sugar (or lightly packed brown sugar)
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 cup dairy free chocolate chips, plus extra for sprinkling

For the frosting:**

• 6 tablespoons dairy free butter, at room temperature
• 1 ½ cups confectioner’s sugar, plus extra as needed
• 1 tablespoon oat milk 
• ¾ teaspoon vanilla extract
• dairy free sprinkles, for decorating (optional)

Instructions

For the cake:

1. Preheat the oven to 350ºF. Grease a 9-inch regular pie plate with nonstick spray then set aside.
2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
3. Add the dairy free butter to a large bowl, then use a hand mixer to beat for about 45 seconds, until smooth and creamy. Add in the cane sugar, coconut sugar, egg, egg yolk and vanilla and beat until well combined, about 30 to 45 seconds, scraping down the sides of the bowl as needed.
4. Slowly add in the flour mixture and beat on low until incorporated. Fold in the chocolate chips.
5. Press the cookie dough evenly into a thick layer in the prepared pan (the dough is a bit sticky so it helps to have clean, slightly damp hands when doing this). Sprinkle a handful of extra chocolate chips over the top then gently press into the dough.
6. Bake for about 22 to 25 minutes, until evenly puffed and light golden brown around the edges.
7. Remove from the oven and set the pan on a wire rack to cool completely. The center will sink a bit as it cools - this is normal. 

For the frosting:

1. Add the dairy free butter to a medium bowl. Using a hand mixer, beat on medium for about 45 seconds, until smooth and creamy (it won’t be a lot of butter to beat - just do your best!). Scrape down the sides of the bowl with a spatula.
2. Add the 1 ½ cups confectioners' sugar, oat milk and vanilla to the bowl. Beat on low until incorporated, then increase the speed to medium and continue to beat until fully combined and creamy. Add additional confectioners’ sugar to thicken the frosting or a bit of extra oat milk to thin it out if needed.
3. Decorate the cooled cake as desired with the frosting and sprinkles.

Notes

*To keep this gluten free - use a 1 to 1 gluten free all-purpose flour. I tested the cake several times with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and we thought it came out great that way as well (not sponsored, just what I used). 

**This dairy free chocolate buttercream frosting would be fantastic in place of the vanilla if that’s more your style. You’ll want to halve the recipe (otherwise you’ll wind up with too much).

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 470Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 98mgSodium: 325mgCarbohydrates: 64gFiber: 2gSugar: 46gProtein: 5g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.