Bakery-Style Chocolate Chip Cookie Cake (Egg-Free, Dairy-Free, Nut-Free)
A thick, soft, chewy chocolate chip cookie cake baked in a springform pan and decorated with fluffy frosting and rainbow sprinkles — perfect for birthdays, celebrations, or anytime you want a nostalgic bakery-style dessert made without eggs, dairy, or nuts.
Ingredients
- 3/4 cup dairy-free butter, softened
- 3/4 cup brown sugar
- 1/3 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 2 tsp vanilla extract
- 2 Tbsp dairy-free milk
- 2 1/4 cups all-purpose flour
- 1 Tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup dairy-free chocolate chips
- 1/2 cup dairy-free butter, softened
- 1 1/2 cups powdered sugar
- 1–2 Tbsp dairy-free milk
- 1 tsp vanilla extract
- pinch of salt
- rainbow confetti sprinkles
Instructions
- 1Prepare the Pan
Preheat the oven to 350°F. Grease and line the bottom of an 8-inch springform pan with parchment paper.
- 2Make the Cookie Dough
In a large bowl, cream together dairy-free butter, brown sugar, and granulated sugar until light and fluffy. Add applesauce, vanilla, and dairy-free milk. Mix until smooth. Add flour, cornstarch, baking soda, and salt. Mix just until combined. Fold in chocolate chips. The dough will be thick and soft.
- 3Bake
Press dough evenly into the prepared pan. For bakery-style texture, avoid compacting the dough too firmly. Top with a few extra chocolate chips. Bake for 22–28 minutes. The edges should be lightly golden while the center still looks slightly soft. Do not overbake. Allow cookie cake to cool completely in the pan.
- 4Make the Frosting
Beat dairy-free butter until smooth. Add powdered sugar, vanilla, salt, and enough dairy-free milk to create a fluffy pipeable frosting. Transfer to a piping bag fitted with a large star tip. Pipe frosting around the edges of the cooled cookie cake. Top with rainbow sprinkles.
For a thicker cookie cake, use a 7-inch pan.
For a thinner bakery-style version, use a 9-inch springform pan.
