This Eggless Chocolate Chip Cookie Cake is buttery and rich in the center, with those perfect chewy edges. It’s super easy to make. You don’t need any fancy ingredients or equipment, just some basic pantry staples. Plus, it’s completely egg-free, which is great if you’re dealing with allergies or just out of eggs. This cookie cake is a crowd-pleaser, a fantastic birthday cake for cookie lovers, and a delightful treat that brings a smile to everyone’s face.
Oriana’s Thoughts On The Recipe
Hey there, friend! You know how much I adore baking, and let me tell you, this Eggless Chocolate Chip Cookie Cake is a family favorite. It combines everything we love about chocolate chip cookies but in a cake form that’s perfect for any celebration. It’s soft, buttery, and rich in the center with those irresistible chewy edges. Honestly, I can’t get enough of it!
It’s super easy to make with ingredients you probably already have in your pantry. And if you’re like me and often need egg-free recipes, this one’s a lifesaver. It can even be adapted to be dairy-free or wheat-free, making it a fantastic option for everyone.
What I love most is that you can whip it up in no time. There’s no need to chill the dough, so you can go from craving to indulging in a snap. Trust me, this cookie cake will become a staple in your baking repertoire!
What I Love About This Recipe
Cookie Cake Perfection: This recipe offers all the deliciousness of chocolate chip cookies in a big, shareable cake that’s perfect for slicing and serving at any gathering.
Simple Ingredients, Easy Recipe: For this one, you won’t need any fancy ingredients or equipment. Everything you need is probably already in your kitchen.
Egg-Free and Adaptable: This recipe has got you covered whether you’re allergic to eggs or simply out of them. It’s entirely egg-free and can be easily adapted to be dairy-free and wheat-free (read my suggestions below), ensuring that everyone can enjoy a slice.
Perfect Texture: This cookie cake is everything you want it to be—soft, buttery, and rich in the center, with those perfect chewy edges that make chocolate chip cookies so beloved.
Quick and Convenient: No chilling time is required, which means you can satisfy your cookie cravings even faster. It’s perfect for those times when you need a dessert in a hurry.
Birthday Bliss: Looking for the perfect birthday cake for a cookie lover? Look no further. This cookie cake is a crowd-pleaser and will make any celebration extra special.
Potential Cons Of The Recipe
- Richness: This cookie cake is quite rich, which might be too much for some people.
- Sweetness: It’s pretty sweet, so it might not be ideal for those who prefer less sugary treats.
Tips To Mitigate These Cons
- Balance the Richness: To balance the richness, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Adjust the Sweetness: For a less sweet dessert, try using dark chocolate chips and omit the buttercream decoration. I do not recommend reducing the sugar in the cookie dough since it will affect the texture.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: The base of our cookie cake, providing structure. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Can be substituted with a gluten-free blend.
- Baking Powder & Baking Soda: Help the cake rise and become fluffy. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Enhances the flavors and balances sweetness. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Cornstarch: Adds softness to the texture.
- Butter: Gives a rich, buttery flavor. Note: : I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Substitute with vegan butter for a dairy-free option.
- Cream Cheese: Adds moisture and a slight tang, making the cake tender. Note: Use dairy-free cream cheese if needed.
- Granulated Sugar & Light Brown Sugar: Provide sweetness and a bit of caramel-like flavor.
- Pure Vanilla Extract: Enhances all the flavors.
- Semisweet Chocolate Chips or Chunks: The stars of the show, bringing delicious chocolate goodness. Note: Use dairy-free chocolate chips if necessary.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch. Set the bowl aside.
Step 2 – Cream Butter and Sugar
In a stand mixer fitted with the paddle attachment, cream together unsalted butter and cream cheese until smooth, about 2 – 3 minutes. Add the granulated sugar and light brown sugar, mix for 2 minutes. Scrape down the sides and bottom of the bowl as needed. Then add the vanilla extract and beat until combined.
Step 3 – Add Dry Ingredients
Reduce speed to low and gradually beat in flour mixture until combined. Beat in chocolate chips until evenly distributed.
Step 4 – Bake
Using a rubber spatula or wooden spoon, spread the cookie dough evenly into prepared pan. ake for 30 to 35 minutes, or until it’s puffed, barely cooked in the center, and browned on the sides. Remove from the oven and set the pan on a wire rack to cool completely for 5 minutes. After 5 minutes, you will notice that the cookie cake have sunk a bit in the center, so to level it up, press the edges of the cake with a metal spatula or spoon. Leave cookie cake cool completelly. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish.
Step 5 – Decorate
Decorate as your hearts desires. I use chocolate buttercream and sprinkles, but it’s totally up to you. Instead, decorate with whipped cream or top with vanilla ice cream.
Recipe Tips
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
- Dont overbake it! Keep an eye on the baking time to avoid overbaking.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of butter and cream cheese, use vegan butter and vegan cream cheese. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter and Violife Just Like Cream Cheese Original. Chocolate: My favorite dairy-free chocolates are Enjoy Life Semi Sweet Chocolate Mini Chips and Gefen Vegan Semi Sweet Real Dark Chocolate Chips. Check out my favorite dairy-free substitutes here.
- Wheat-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Nut-Free: Make sure all your ingredients are processed in a nut-free facility if you have nut allergies.
Variations & Additions
- Nuts: Add chopped walnuts or pecans for a crunchy texture.
- White Chocolate Chips: Mix in some white chocolate chips for a different flavor profile.
- Sprinkles: Add colorful sprinkles to the batter for a festive touch, perfect for birthdays.
- Caramel Swirl: Drizzle some caramel sauce over the top before baking for an extra decadent treat.
Serving Suggestions
Serve this Eggless Chocolate Chip Cookie Cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also delightful with a drizzle of chocolate or caramel sauce. For a fun twist, serve with fresh berries on the side for a pop of color and freshness.
Storing and Freezing Instructions
Storing: The cookie cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Freezing: Wrap the cookie cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Absolutely! Use vegan butter, dairy-free cream cheese, and ensure your chocolate chips are dairy-free.
Substitute the all-purpose flour with a good quality gluten-free baking flour blend.
Yes, you can prepare the batter and refrigerate it for up to 24 hours before baking.
The edges should be golden brown, and a toothpick inserted in the center should come out clean or with just a few crumbs attached.
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Recipe Card 📖
Eggless Chocolate Chip Cookie Cake
Equipment
Ingredients
- 2 ½ cups (350 g) all-purpose flour
- 1 teaspoon (4 g) baking power
- 1/2 teaspoon (3 g) baking soda
- 1 teaspoon (4 g) salt
- 1 teaspoon cornstarch
- 1 cup (225 g) unsalted butter, softened
- 3 oz (85 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 1 cup (200 g) light brown sugar
- 2 teaspoons (10 ml) pure vanilla extract
- 1 – 1 1/2 cups (200 – 300 g) semisweet chocolate chips or chunks
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 350° F (180° C). Line the botton of a 9-in springform pan with parchment paper, then spray with nonstick baking spray. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch. Set the bowl aside.
- In a stand mixer fitted with the paddle attachment, cream together unsalted butter and cream cheese until smooth, about 2 – 3 minutes. Add the granulated sugar and light brown sugar; mix for 2 minutes. Scrape down the sides and bottom of the bowl as needed. Then add the vanilla extract and beat until combined.
- Reduce speed to low and beat in flour mixture; mix just until combined. Beat in chocolate chips until evenly distributed.
- Using a rubber spatula or wooden spoon, spread the cookie dough evenly into the prepared pan.
- Bake for 30 to 35 minutes, or until it’s puffed, barely cooked in the center, and browned on the sides. Remove from the oven and set the pan on a wire rack to cool completely for 5 minutes. After 5 minutes, you will notice that the cookie cake might be sunk a bit in the center, so to level it up, press down the edges of the cake with a metal spatula or spoon. This way, you'll have a leveled cookie cake. Leave the cookie cake to cool completely. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish.
- Decorate as your heart desires. I use chocolate buttercream and sprrinkle, but it’s totally up to you. Instead, decorate with whipped cream or top with vanilla ice cream.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of butter and cream cheese, use vegan butter and vegan cream cheese. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter and Violife Just Like Cream Cheese Original. Chocolate: My favorite dairy-free chocolates are Enjoy Life Semi Sweet Chocolate Mini Chips and Gefen Vegan Semi Sweet Real Dark Chocolate Chips. Check out my favorite dairy-free substitutes here.
- Wheat-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Nut-Free: Make sure all your ingredients are processed in a nut-free facility if you have nut allergies.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
- Don’t overbake it! Keep an eye on the baking time to avoid overbaking.
- Nuts: Add chopped walnuts or pecans for a crunchy texture.
- White Chocolate Chips: Mix in some white chocolate chips for a different flavor profile.
- Sprinkles: Add colorful sprinkles to the batter for a festive touch, perfect for birthdays.
- Caramel Swirl: Drizzle some caramel sauce over the top before baking for an extra decadent treat.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Came out perfectly. Weighing the ingredients was key! Amazing cake for my son with an egg allergy. Made his day! Thank you so much!!!!
Hello Melissa! I’m so glad to hear it turned out perfectly and made your son’s day! 🎉 Weighing the ingredients can definitely make a big difference. Thank you for letting me know, and I’m thrilled that the cake was a hit! 😊
When a good substitute for cream cheese
Hello Danielle! I haven’t test this recipe with cream cheese substitute. If you are looking for a dairy-free option, you can use vegan cream cheese – my fave is Violife. Hope this help!