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sliced vegan Nutella cookie cake

Copycat Mrs. Fields ‘Brown Butter’ Nutella-Stuffed Vegan Cookie Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This homemade brown butter chocolate chip cookie cake recipe is like Mrs. Fields, but even better!! Made entirely without eggs and dairy free, just one bowl and a whisk, and stuffed with a dairy-free Nutella center, this vegan cookie cake is buttery soft, chewy, and loaded with rich gooey chocolate chips. You’ll never buy another store bought cookie cake AGAIN for your celebrations and parties!

Ingredients

Scale

Cookie Cake:

  • 1 cup (226 g) salted vegan butter
  • 1/2 cup (100 g) organic granulated sugar
  • 3/4 cup (150 g) light brown sugar
  • 1/4 cup (60 g) dairy free yogurt, room temperature
  • 1 tsp vanilla extract
  • 1/2 tbsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 2 cups (250 g) all purpose flour or gluten free 1:1 baking flour , sifted and spoon & leveled*
  • 2 cups (300 g) vegan chocolate chips*
  • 1 cup (226 g) vegan Nutella or store bought dairy free Nocciolata

Vegan Vanilla Frosting:

  • 1/4 cup (56 g) vegan butter, room temperature
  • 1 1/2 cups (180 g) powdered sugar
  • 1 drop vegan pink food coloring
  • Vegan sprinkles, for decoration

Instructions

  1. Prep: Preheat the oven to 350F, and line a 9” springform pan with parchment paper.
  2. Brown the vegan butter: In a pan, heat the vegan butter on medium heat until it begins to brown (this happens quite quickly, so keep an eye on it) while stirring. Once browned, remove from heat and pour into a bowl. Set aside to cool at room temperature while you make the vegan cream cheese filling.
  3. Mix the wet ingredients: In a large bowl, whisk together the melted vegan butter, light brown sugar, sugar, dairy free yogurt, and vanilla extract.
  4. Add in the dry ingredients: To the same bowl, add in the cornstarch, baking soda, and sea salt, and whisk again until combined. Then add in the flour and switch to a silicone spatula to fold the flour into the wet ingredients. 
  5. Fold in the chocolate chips: Pour in the chocolate chips and fold until evenly distributed throughout the batter.
  6. Assemble the Nutella cookie cake: Spoon half of the dough into the prepared pan. Press to the edges of the pan. Then dollop the vegan Nutella on top. Use an offset spatula or the back of a spoon to spread the Nutella around the top of the cookie, leaving about 1 inch of border from the edge of the pan. Then take the remaining cookie dough and press it into palm sized discs, placing the dough on top of the Nutella. Seal the edges of the cookie cake by using the silicone spatula and running it down the edges of the pan.
  7. Bake: Sprinkle a few more chocolate chips on top if desired. Then bake for 25 minutes, or until the edges of the cookie cake are just golden brown.
  8. Cool then frost: Remove from the oven and let cool for 30 minutes before frosting. When ready to frost, prepare the frosting according to instructions. Remove the springform pan from the cookie cake and plate the cake. Then pipe the frosting around the rim of the cookie cake and decorate with sprinkles.
  9. Serve and enjoy! Slice and serve when ready! Store any leftovers in an airtight container in the fridge for up to 5 days.

Notes

Non-browned vegan butter version: If you don’t have the right brand to brown your vegan butter, then you can easily omit that step and reduce the amount of butter to 3/4 cup (170 g). 

Find it online: https://thebananadiaries.com/vegan-cookie-cake-recipe/