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
- Prep: Preheat the oven to 350F. Line two 4″ springform pans with parchment paper. Alternatively, you can use a 4″ oven-safe ramekin.
- 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.
- 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).
- 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.
- 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!).
- 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.
- 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.