Sometimes, there’s nothing quite like the warm, rich aroma of peanut butter filling the kitchen, especially when it means a treat that’s soft, chewy, and entirely vegan. This vegan peanut butter cookie cake nails that cozy feeling, offering a slice of comfort that feels like a tiny celebration anytime you need it.
I remember the first time I baked this cookie cake. I was halfway through mixing when the phone rang, and I forgot to set a timer right away. By the time I realized, the edges were just a touch more golden than I intended—but honestly, it added a bit of charm and extra crispiness that made the texture even more interesting. Pulling it out of the oven, the smell of peanut butter mixed with hints of vanilla and melted chocolate chips was impossible to resist. Each bite was soft and chewy, with just enough bite, and the chocolate chips melted into little pockets of sweetness. It’s the kind of dessert that invites you to linger, maybe with a cup of tea or your favorite plant-based milk.
- Soft, chewy texture that feels indulgent without being heavy.
- Rich peanut butter flavor that’s unmistakably comforting.
- Simple ingredients make it approachable, though it’s not exactly a quick fix.
- Vegan-friendly, making it perfect for plant-based diets or anyone curious about trying something new.
If you’re worried about the texture or how the flavors come together, I can say it’s pretty forgiving. Just don’t skip on that cooling time—it really helps the cookie cake set up nicely so your slices don’t crumble apart.
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Vegan Peanut Butter Cookie Cake
- Total Time: 40 minutes
- Yield: 8 1x
Description
A deliciously soft and chewy vegan peanut butter cookie cake that’s perfect for celebrations or a sweet treat. Made with simple plant-based ingredients and packed with rich peanut butter flavor.
Ingredients
1 cup creamy peanut butter
1/2 cup organic cane sugar
1/2 cup brown sugar, packed
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, combine the creamy peanut butter, organic cane sugar, and brown sugar. Mix well until smooth and creamy.
Add the unsweetened applesauce and vanilla extract to the peanut butter mixture. Stir until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the vegan chocolate chips evenly into the batter.
Spread the batter evenly into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 22 to 25 minutes, or until the edges are golden and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Remove the cookie cake from the oven and allow it to cool completely in the pan on a wire rack before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Don’t stress about fancy equipment here—just a basic mixing bowl and a cake pan will do. I like to serve this cookie cake alongside a scoop of dairy-free ice cream or a drizzle of maple syrup for an extra touch of indulgence. Sometimes I add a pinch of sea salt on top before baking, but I haven’t tested that on everyone yet, so it might be a love-it-or-leave-it tweak. If you want to switch things up, swapping in almond butter could work, though it makes a different texture and flavor. Or try stirring in some chopped nuts or dried fruit for a little surprise in every bite.
FAQ
Can I make this gluten-free? I haven’t tried it myself, but using a gluten-free flour blend might work. Just keep an eye on the texture—it could turn out a bit more crumbly.
How long does it keep? It stays good at room temperature for a few days, or you can refrigerate it up to a week. Freezing is also an option if you need it to last longer.
Is the cookie cake very sweet? It’s moderately sweet—not overpowering, which I appreciate, but if you like sweeter treats, adding a little extra sugar or a drizzle of syrup after baking can help.
When peanut butter cravings hit, this vegan peanut butter cookie cake is a cozy, satisfying answer. Give it a try and see how it fits into your rotation of sweet treats—it might just surprise you.