These molten and chewy vegan chocolate chip cookie cakes are secretly filled with a fudgy dairy free Nutella, and are the perfect single serving mini cake recipe that are quick and easy to make! No eggs, nor dairy, and topped with a rich dairy free ganache!

vegan mini cookie cake with nutella pouring out of it on a plate

Okay this has to be my new favorite single serving mini dessert of all time. And I just know it’s going to be yours too!

I do love my adorable small cakes (like this 6″ small chocolate cake and 6″ small vanilla cake!), and these single serving mini Biscoff cheesecakes and two serving gluten free vegan chocolate cupcakes are no joke. But if you’re a cookie and a cake lover, then you need to try this amazing combination of the two.

(And if you’re a strict cake lover, try these super cute 4″ mini layer cakes!)

To be honest, these mini chocolate chip cookie cakes are almost like a molten lava cake but with a chewy chocolate chip cookie as the cake part.

vegan mini cookie cake sliced

Here’s why you’ll love these adorable and decadent mini cookie cakes:

  • We’re basing the cookie recipe off of my perfect vegan chocolate chip cookies (which has all 5 stars!). What we get? A super chewy and soft cookie center with perfectly crisp edges all around.
  • The recipe is SO easy. You don’t even need to bring the butter to room temperature, and no need to chill it either! Simply make the dough and bake for a mini cake recipe ready in under 25 minutes!
  • We’re not using any eggs- just dairy free yogurt as our vegan egg replacement! So no need to divide yolks or waste anything. The yogurt actually acts as a better sub in than even eggs in traditional baking! These cakes are naturally vegan, dairy free, AND easily gluten free too- so everyone can enjoy!
  • These cookie cakes are stuffed with a decadent dairy free Nutella, BUT you can easily fill them with your favorite filling (see below!). When you spoon into the middle, the filling oozes out like a lava cake- a DREAM.
  • We’re adding a touch of cornstarch (or arrowroot starch!) to the flour to give the cookie cakes that soft and tender texture. These mini chocolate chip cookie cakes quite literally are the perfect fusion of cookies and cake!
  • No need to stack and layer your cakes! Just bake these adorable mini cakes, decorate and serve!
  • These vegan mini chocolate chip cookie cakes are PERFECT for small celebrations, Valentine’s Day, or any time you just want a small yet decadent and delicious dessert!
Vegan Mini Chocolate Chip Cookie Cakes Stuffed with Nutella on a plate

Choose your own filling:

This is my favorite part- here you can customize your vegan cookie cake! I like to fill mine with vegan Nutella, but here are a few other delicious options:

vegan mini cake with nutella pouring out of it
cookie dough with cake pans on marble
First we’ll make the dough in just one bowl! Then prep your 4″ cake pans, and let’s get to work!
Scooped cookie dough in cake pan
Scoop 3 1.5 tbsps of cookie dough into the bottom of each pan.
Dough with nutella on top
Press the dough down, and fill the cavity with vegan Nutella.
cookie cakes being assembled
Then scoop another 1.5 tbsp of dough on top and press the dough to seal the Nutella. Repeat for the other cookie cake.
cookie cakes before baking
Once the cookie cakes are prepared, you can immediately bake them in the oven. No need to chill the dough!
baked cookie cake
Bake the cookie cakes for just 20 minutes. Then allow them to cool for a few minutes in their pans before decorating.
vegan cookie cake with ganache
Top each cookie cake with ganache and decorate as you’d like!
decorated mini cookie cakes on a plate
decorated mini cookie cakes on a plate
I used Go Supernatural Sprinkles here and homemade cookie dough!

Easy vegan chocolate ganache:

You can absolutely enjoy these vegan mini chocolate chip cookie cakes as is. Or you can decorate them as well!

I like to drizzle some homemade 2 ingredient vegan chocolate ganache on top (recipe linked in the recipe card below). It’s just vegan butter (which is a much better alternative to coconut cream here) and vegan chocolate chips.

You can also stir in a tablespoon of vegan Nutella to the hot ganache for a more prominent Nutella flavor.

Alternatively, you can pipe some vegan buttercream or vegan chocolate frosting on top too! This vegan cream cheese frosting and vegan peanut butter frosting are also really good options 🙂

vegan mini cake decorated on a plate

You are just going to LOVE these adorable mini vegan cookie cakes! They’re the perfect treat for small birthday gatherings, Valentine’s Day, or any time you just want a really special yet super easy dessert!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Vegan Mini Chocolate Chip Cookie Cakes Stuffed with Nutella pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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Vegan Mini Chocolate Chip Cookie Cakes Stuffed with Nutella on a plate with filling pouring out

Mini Vegan Chocolate Chip Cookie Cakes with Ganache Frosting (No eggs, Dairy free!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 2 4″ cookie cakes (serves 2 each) 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These molten and chewy vegan chocolate chip cookie cakes are secretly filled with a fudgy dairy free Nutella, and are the perfect single serving mini cake recipe that are quick and easy to make! No eggs, nor dairy, and topped with a rich dairy free ganache!

Ingredients

Scale
  • 1 cup + 1 tbsp (145 g) all purpose flour or gluten free 1:1 baking flour or oat flour*
  • 1 tbsp cornstarch or arrowroot starch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp sea salt
  • 5 tbsp (65 g) unsalted vegan butter, melted and cooled to room temperature
  • 5 tbsp (60 g) organic granulated sugar
  • 5 tbsp (60 g) light brown sugar
  • 3 tbsp (50 g) unsweetened applesauce or dairy free yogurt, room temperature
  • 1/2 tsp vanilla extract
  • 1/2 tbsp unsweetened vanilla almond milk, room temperature, as needed
  • 1/2 cup (125 g) vegan chocolate chips
  • 2 heaping tbsp vegan Nutella , Biscoff cookie spread, peanut butter, cashew butter, etc.
  • 1/4 recipe of vegan ganache 

Instructions

  1. Prep: Preheat the oven to 350F. Line two 4″ springform pans with parchment paper. Alternatively, you can use a 4″ oven-safe ramekin. 
  2. Make the dough: Whisk together the melted vegan butter, sugar, brown sugar, and vanilla in a medium bowl. Then add in the yogurt, and mix just until combined. Use a silicone spatula to fold in the flour, cornstarch, baking powder, baking soda, and sea salt. Then add in the chocolate chips and fold in until evenly distributed.
  3. Assemble the cookie cakes: Use a 1.5 tbsp cookie scoop, and scoop 3 cookie dough balls into the bottom of each pan. Press the dough down, leaving a cavity for the vegan Nutella. Then add 1 tbsp of Nutella to each of the pans. Then scoop one cookie dough ball on top and press the dough to cover up the Nutella and form a top crust (see photos in the post).
  4. Bake: Place the cookie cakes into the oven to bake for 18-20 minutes, or until the top of the cookie is set and lightly golden.
  5. Cool: Remove the cookie cakes from the oven and allow them to cool in their pans for 10 minutes. Then transfer them to a cooling rack to cool while you make the ganache (you can serve these warm, though!). 
  6. Make the ganache: Follow the instructions for making the vegan ganache. Then pour on top of both cookie cakes, and decorate with vegan sprinkles, berries, crushed peanuts or hazelnuts, etc. 
  7. Serve and enjoy! Store any leftovers in an airtight container and in the fridge for up to 4 days, or in the freezer for up to 3 months!

Notes

Flour: For gluten free, I recommend swapping in either King Arthur Measure-for-Measure flour (what I personally use) or oat flour. If you’re using KA, you can use either the cup measurements or the gram measurements. If you’re using oat flour, you’ll either use 145 g, or measure out 1 1/2 cups oat flour.