The best part about cookie cakes, other than being giant cookies, is that you can eat them with your hands. This gluten-free cookie cake is chewy, yet soft and topped with a delicious fudge frosting. It's made from oat flour, coconut oil, and speckled with dairy-free chocolate chips. Top a slice with a scoop of vegan vanilla ice cream — of course, we don't recommend using your hands for that.

Cookie Cake With Fudge Frosting [Vegan, Gluten-Free]



Cooking Time




For the Cake:

  • 2 cups gluten-free oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup coconut sugar
  • 1/4 cup cane sugar
  • 1/2 teaspoon sea salt
  • 1/4 cup coconut oil, softened (see notes)
  • 1/4 cup almond butter
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 1/3 cup vegan mini chocolate chips

For the Frosting:

  • 1 3/4 cups powdered sugar
  • 1/4 cup cocoa powder
  • 1/2 cup vegan butter
  • 2-4 tablespoons almond milk
  • 1 teaspoon vanilla extract
  • Vegan rainbow sprinkles (optional)


  1. Preheat the oven to 350°F. Line a 9-inch spring form pan with parchment paper.
  2. In a large bowl, whisk together the coconut oil, milk, and vanilla extract.
  3. In another bowl, sift together the oat flour, baking powder, baking soda, sea salt, and sugars. Add the wet ingredients and mix until no lumps remain.
  4. Gently stir in the chocolate chips until just incorporated.
  5. Spread cookie batter into spring form pan. Bake for 15-20 minutes or until cookie starts to brown on top.
  6. While cookie is cooking, beat together the frosting ingredients. Add more almond milk as needed to thin it to your desired consistency.
  7. Once cookie has cooled, remove it from the spring form pan. Place frosting into a piping bag and pipe frosting along the outer edges.


Substitute peanut butter for coconut oil to make a peanut butter cookie cake.