This one bowl strawberries and cream vegan cookie cake is super easy. It is also absolutely what you should be taking to 4th of July parties and all summer cookouts, henceforth. I love any dessert that can be made in one bowl! This summery flavored cookie cake is so fun. Studded with vegan white chocolate chips, dried strawberries and topped with the best vegan vanilla frosting. This cookie cake uses pretty basic pantry ingredients and will please any crowd.
What You Need For This Summer-Time Cookie Cake:
- All Purpose Flour, Baking Soda, Salt: These are the dry ingredients to for the cookie cake.
- Vegan Butter, Applesauce, Vanilla: These are the wet ingredients that start the cookie cake.
- Brown Sugar, Cane Sugar: I like to use both sugars for a deeper flavor.
- Vegan White Chocolate: I usually have to order this. I suggest THIS ONE or THIS ONE.
- Freeze Dried Strawberries: These are pretty easy to find at most grocery stores.
- Vegetable Shortening, Powdered Sugar, Non-dairy Milk: Whipped with vegan butter, vanilla and salt, this makes the perfect vanilla frosting.
This vegan cookie cake is the perfect unique summer dessert. The cookie stays moist, so you can make it ahead of time. The pops of tart dried strawberries goes super well with very sweet white chocolate. The vanilla frosting that I use to decorate this cake is the perfect texture and flavor. It is nice and thick and will hold up when used any way to decorate. It’s so good, you’ll have a hard time not licking out of the bowl. I like to leave myself a bite of raw cookie dough and eat it off a spoon with a dollop of the frosting!
Why Should You Make This Strawberries and Cream Treat?
- It is so tasty and so summery.
- A definite crowd pleaser for the 4th of July or any summer cookout!
- This is a one bowl recipe and uses pretty basic ingredients.
- Kids and adults love this cookie cake.
- The frosting on this cake is the best ever!
One Bowl Strawberries and Cream Vegan Cookie Cake
Ingredients
Cookie Cake
- 1/2 Cup Vegan butter, room temperature
- 2/3 Cup Brown sugar
- 1/4 Cup Organic cane sugar
- 1/4 Cup Applesauce
- 1 teaspoon Vanilla
- 2 Cups All purpose flour
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 Cup Vegan white chocolate, I used King David Brand*
- 1/2 Cup Freeze dried strawberries
Instructions
- Preheat the oven to 350 degrees(F).
- In a large mixing bowl, add the vegan butter, brown sugar and cane sugar. Using a hand mixer or just a whisk, whip the butter and sugars together until fully combine and fluffy.
- Add the applesauce and vanilla and continue to combine until smooth.
- Place a sifter over the bowl and add the flour and baking soda to the sifter. Then shake the dry ingredients into the bowl.
- Add the salt. Then start to combine, either with the hand mixer, a spatula or spoon.
- Mix together until fully combined. It may seem like it will be dry at first, but just keeping mixing until it is completely combined. It will be perfect.
- Pour the white chocolate chips and dried strawberries into the bowl. Then fold them evenly into the dough.
- Press the dough evenly into an 8 or 9 inch cake pan that is lined with parchment paper.
- Bake for 25 to 30 minutes, or until golden brown.
- Let the cookie cake cool completely before frosting.
- While the cake cools, make the frosting. You can wipe out the bowl you used and use it again to truly make a one bowl cake.
- Add the vegan butter and shortening to the bowl and beat with a hand mixer, using the whisk attachment.
- Once they are combined, add the vanilla and about 1/2 cup of powdered sugar. Continue to beat together.
- Now add 1 tablespoon of non-dairy milk, then another 1/2 cup of powdered sugar, then another tablespoon of milk, then the last 1/2 cup of powdered sugar.
- Add a pinch of salt and then continue to whip together until fully combined and light and fluffy.
- Once the cake has cooled decorate it however you want and top with more dried strawberries if desired. Cut into slices and serve!
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Nutrition
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