Vegan Christmas Cookie Cake
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This Christmas vegan cookie cake is a perfect alternative to sponge cake. It’s easy to make and fun to decorate. A giant chewy cookie with crunchy edges.
It’s day 10 of my 12 days of vegan Christmas cookies series and today I’m sharing this cookie ‘cake’ recipe. It’s soft and chewy with crispy edges, filled with chocolate chips and topped with colourful vanilla icing.
How to make a Christmas cookie cake
Preheat your oven to 180°C (or 160°C if you’re using a fan oven).
Grease and flour a 9-inch tart or cake tin with a removable bottom. Line the bottom with a circular piece of baking paper.
In a small bowl or mug, mix together 1 tablespoon of ground flax seeds with 1 tablespoon of cold water. Set it aside for a few minutes to thicken. This will act as your egg replacement and will prevent the cookie from falling apart.
In a large bowl, mix together 200g of vegan margarine, 150g of caster sugar and 100g of soft brown sugar. Then mix in 1 teaspoon of vanilla extract and the flax seed mixture from earlier.
Add 320g of self-raising flour and mix it into the wet ingredients. When it starts to stick, use your hands to press it into a firm ball of dough.
Add 100g of dairy-free chocolate chips to the dough and gently press them in.
Place the dough in the centre of your lined tin and press it out evenly, all the way to the edges.
Bake for 30-35 minutes until the cookie is golden all over.
Let it sit in the tin for around 5 minutes then gently go around the edges with a butter knife to loosen the cookie from the tin. Remove the cookie from the tin using the removable bottom (keep the bottom on for now as it’ll still be fragile). Transfer it to a wire rack and let it cool completely.
Once totally cold, carefully flip the cookie over. Remove the bottom of the tin and the baking paper.
Decorate your cookie cake with coloured buttercream icing and your choice of vegan-friendly sprinkles.
More festive vegan cookies:
Decorating your cookie cake
To save time, I used ready-made vegan-friendly buttercream that was already coloured green and red. Check out my e-numbers guide which will help you determine whether or not a particular icing is suitable to use. If you’d like to make your own from scratch, here is a quick and easy recipe:
- 120g Vegan margarine
- 300g Icing sugar
- 1/2 teaspoon Vanilla extract
- Splash Plant-based milk (to loosen the buttercream, if needed)
- Vegan green and/or red food colouring
Mix the margarine, icing sugar and vanilla together. Add a splash of milk to loosen or add more icing sugar to thicken. Mix in desired food colourings, a little at a time until you get your desired colour.
Vegan-friendly food colouring
I recommend using a gel or paste food colouring because it gives a much stronger colour than liquids do. Red food colouring in particular is one you need to watch out for as it often contains E120 which is not vegan. The two I recommend are:
- PME (I use this one all the time. I got my set from Hobbycraft but cannot find the online link)
Vegan sprinkles/cake decorations
If you’re looking for cake decorations or sprinkles to decorate your cookie cake with, be sure to watch out for less obvious non-vegan ingredients like shellac, beeswax and carmine (E120). Here are some of my favourite vegan sprinkles to use:
- Let Them Eat Cakes on Etsy (they have some lovely festive-looking sprinkles)
- Baking Time Club
- Dr. Oetker Unicorn sprinkles
Stored in an airtight container in a cool, dry place such as a kitchen cupboard, it will last for around 3-4 days.
Yes. I’d recommend freezing it un-iced, wrapped up tightly in tin foil or clingfilm. Freeze for up to 1 month. Small slices can be put into airtight containers and frozen for longer. To defrost, simply unwrap the cookie cake and transfer it to a plate or wire rack. Let it sit at room temperature for a few hours until thawed. Do not refreeze.
I hope you enjoy this vegan Christmas cookie cake recipe. Please let me know if you try it by leaving a comment and/or rating below. Happy baking! xo
Vegan Christmas Cookie Cake
Giant vegan chocolate chip cookie decorated with icing.
- 1 Tablespoon Ground flax seeds
- 200 g Vegan margarine
- 150 g Caster sugar
- 100 g Soft brown sugar
- 1 Teaspoon Vanilla extract
- 320 g Self-raising flour
- 100 g Dairy-free chocolate chips
For the icing:
- 120 g Vegan margarine
- 300 g Icing sugar
- ½ Teaspoon Vanilla extract
- Splash Plant-based milk (to loosen the icing if needed)
- Red and/or green food colouring (I recommend using a paste or gel)
- Vegan-friendly sprinkles of choice
Preheat your oven to 180°C (160°C fan).
Grease and flour a 9-inch tart or cake tin that has a removable bottom. Line the bottom with a circular piece of baking paper.
Mix the flax seeds with 1 tablespoon of cold water and set aside for 5 minutes. It will thicken slightly.
In a large bowl, mix together the margarine, caster sugar and brown sugar. Stir in the vanilla extract and the flax seed mixture.
Add all of the flour and stir until it starts to stick together. Use your hands to press it into a ball of dough.
Gently knead in the chocolate chips.
Place the dough into the tin and press it out evenly, all the way to the edges.
Bake for 30-35 minutes until golden all over.
Leave it to sit in the tin for around 5 minutes or so then gently go around the edges with a butter knife to loosen the cookie from the tin. Use the removable bottom to lift the cookie out of the tin (leave the bottom on for now as the cookie will be quite fragile).
Transfer to a wire rack and leave to cool completely.
Once the cookie is cool, flip it over and carefully remove the bottom of the tin and the baking paper.
For the icing:
Mix the margarine, icing sugar and vanilla together. Add a splash of plant-based milk if needed.
Stir in the food colouring(s), a little bit at a time until you get your desired colour.
Pipe the icing around the edges of the cookie. You can use any leftover icing to create a design in the middle.
Top with vegan sprinkles of choice.
- Store in an airtight container for 3-4 days.