My good friend Regina turned 30 this month and when I asked what she wanted for her birthday she jokingly said, “I want a cookie cake.” So I made her a cookie cake. With Oreo frosting and sprinkles, because she is an angelprincess and deserves only the best. I also made guacamole and chips because that is by far the best thing to serve with cake. Or cookies.
This cake is for people who hate baking cakes and make a mess with frosting. It’s pretty easy and only takes a little bit more time than making a batch of cookies. It would also be fun for kids, probably, if you know of any that would enjoy something special. This is also more creative than cupcakes, because aren’t we all getting sick of cupcakes? I’m calling it. 2014: the year of the cookie cake!
- 3/4 cup of Earth Balance (1 and 1/2 EB sticks)
- 1 tsp molasses
- 1 cup granulated sugar
- 1 flax egg (3 tbs water + 1 tbsp ground flax seed mixed)*
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1/2 tsp salt
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 cup vegan chocolate chips + 1 tbsp AP flour
- In a large bowl, using a hang mixer, beat together sugar and softened butter. Add flax mixture and vanilla and incorporate thoroughly. In a second, smaller bowl, sift together flour, cornstarch, baking soda and salt. Gradually add, 1/3 of a cup at a time, flour mixture to butter/sugar mixture until well incorporated. Toss chocolate chips with 1 tbsp flour and fold them into the cookie dough.
- Refrigerate dough for at least 1 hour or overnight (I suggest overnight if you have time).
- Once dough has chilled, press it evenly into a 9" springform pan (the cheesecake kind). Preheat your oven to 350 degrees (F) and bake the cookie cake for 18-20 minutes. Then, to brown the top, increate the heat to 425 degrees and bake for 1-2 minutes, watching the cake closely as to not burn.
- Let cake cook before frosting, or serve as is.
- *Make flax egg and let it sit in the fridge for at least 10 minutes before adding it to the dough.
And here’s the basic frosting recipe:
1/4 cup Earth Balance
1/4 cup Earth Blanace shortening
2 3/4 cup powdered sugar, sifted
1 tsp vanilla extract
2 tbsp non-dairy milk
7 oreos, crushed (I used birthday cake Oreos!)
Using a hand mixer, beat shortening and Earth Balance and add sugar slowly, 1/4 cup at a time. Add vanilla extract, molasses and milk (1 tbsp at a time, you might only need 1). Beat in crushed Oreos and you’re done! For piping I used a plastic freezer bag with the tip cut off, because I’m fancy like that. You’ll probably have extra frosting, but that’s ok!