Anyone who loves Halloween and cookies will not be able to resist this spookalicious Vegan Halloween Cookie Cake. This cookie cake is probably the cutest spooky bake you could make for Halloween.
This recipe has been made in collaboration with Naturli. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Halloween Cookie Cake
Halloween is just around the corner, and you probably want a quick and easy recipe that requires little effort with maximum taste and presence, right?!! Que, this SPOOKALICIOUS cookie cake! A large thick, chewy chocolate chip cookie decorated with yummy frosting and edible eyes to create these fun and creepy characters. Who could ask for more!? – Ghosts, spiders, pumpkins, gravestones, bats and mummies! It’s a great bake for a kids halloween party! And they all taste absolutely delish!
Why you MUST make this cookie cake:
- It’s VEGAN, yet no-one will be able to tell! It tastes like a bakery cookie! NO-ONE will be able to tell it’s vegan- trust me!
- Super easy to make.
- The cookie tastes spookily GOOD!
- It is cute and won’t scare young children!
- Incredibly fun to make and decorate.
- You can’t beat homemade cookies!
- Can be decorated however you like, with chocolate, frosting and edible icing eyes etc
- This cookie cake is just a big chocolate chip cookie! Who wouldn’t be on board with that? You’ll LOVE IT!
How to make a Halloween Cookie Cake
To make this Halloween cookie cake, chocolate chip cookie dough is pressed into a lined spring form cake tin and baked into a tasty, thick, sweet and chewy cookie cake. Topped with icing and scrumptious decorations, the cookie is transformed into this easy Halloween dessert which is a work of art!
Mix the ingredients together, along with lots of chocolate chips and press into a lined cake tin, making sure it’s flat. Bake until golden in colour and allow to cool before decorating.
Mix up some simple vanilla frosting, divide the frosting into separate bowls and colour with food gel and cocoa powder. You’ll then want to transfer the coloured frostings into separate piping bags, some with star nozzles (for the pumpkin for example).
Cut the cookie cake into 8 slices and pipe the coloured frostings on the top of each cookie slice, in any spooky design or pattern you wish. To make the decorations even creepier, you can use royal icing eyes, an Oreo bat, and a chocolate spider for detail.
Cookie cake tips and tricks
This is one GIANT cookie cake! It’s similar to those you see at ‘Millies Cookies’, but it’s all vegan! Homemade cookies are always so much better, don’t you think?! If you want to learn some helpful tips and tricks to make the most epic cookie cake, check out the points below:
- This recipe is designed for baking in an 10” inch cake tin. Use a loose base, push up or spring form cake tin to make releasing the cookie after baking super quick and easy. Always make sure to line the base and sides of the tin with greaseproof paper. This will prevent the cookie from sticking to the tin.
- To make the cookie flat for the decorations, press the dough into the tin evenly and use an off-set spatula to smooth out the surface. This will make the cookie flat, and will make it easier to spread and pipe on the spooky details and frosting.
- I make a batch of white frosting then I separate it into several bowls and colour with food gel. Make sure to use food gel and not liquid food colour. Liquid food colours will tamper with the consistency of the frosting, which could even split the frosting. Food gel is highly pigmented, meaning you only need a tiny drop of the colour. This won’t affect the consistency at all!
Naturli Vegan Spreadable
- Use a good quality butter or margarine to make the frosting. I used my favourite, Naturli Vegan Spreadable. It’s vegan and delicious! The reason I love this spread is that it whips up superbly, so when you make buttercream or frosting, its super white and fluffy so you don’t need to add in any white food gel! When you make buttercream it needs to be thick enough that it holds it’s shape, which this does! It is definitely one of my all time favourite spreads for baking! You can pick it up from most UK supermarkets like ASDA, Sainsburys, Ocado and online stores such as The Vegan Kind and Planet Organic. And it’s also available in Europe. Check out Naturli here.
- The eyes are homemade and made using my vegan royal icing recipe. It’s simply aquafaba and icing sugar mixed together, piped on greaseproof paper with some black icing in the middle.
Cookie Cake FAQ
Is this recipe vegan?
- YES! I use flaxseed to help bind the cookie (egg replacement) and dairy-free butter for the frosting!
How to make googley eyes?
- Mix aquafaba and icing sugar together until toothpaste consistency ,transfer into a piping bag, snip off the tip and pipe white dots. Colour some of the icing with black food gel, add to a seperate piping bag, snip off the tip and pipe a dot inside the white. Allow these to fully dry at room temperature, preferably for 24+ hours before using.
Can the cookie be made gluten-free?
- Yes!! Use good quality gluten-free plain flour, such as Doves Farm.
How to store a cookie cake?
- Store the un-iced cookie in a sealed container in or out of the fridge. It can be left out of the fridge, then iced and decorated the following day. Store the frosted cookie in the fridge and enjoy within 3 days of making.
Where to buy vegan food gels
- My favourite food gels are those from Rainbow Dust! They have the best range of vegan and high pigmented colours I’ve ever used. I only use food gel as it doesn’t effect the consistency of bakes or frostings! I couldn’t recommend their ProGel enough!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook!Print
Vegan Halloween Cookie Cake
- Total Time: 40 minutes
- Yield: 8 1x
- Diet: Vegan
Soft and chewy, full of Chocolate Chips, with a creamy vanilla frosting. A fast and easy way to make Halloween yummy, fun and vegan!
Ingredients for the cookie
- 1 tablespoon of ground flaxseed + 2 tablespoons of water
- 170g of Naturli Spreadable (vegan butter or margarine)
- 210g of caster sugar
- 1 teaspoon of vanilla extract
- 240g of plain flour
- 2 teaspoons of cornstarch / cornflour
- 1 teaspoon of bicarbonate of soda
- 100g of dairy-free dark chocolate chips
Ingredients for the buttercream
- 170g of Naturli Vegan Spreadable (vegan butter or margarine)
- 150g of icing sugar
- 1 teaspoon of vanilla extract
- Royal icing eyes
- Dairy-free dark chocolate
- Cocoa Powder
- Vegan food gels
- Preheat oven to 180 degrees C fan. Line a 10 inch round loose base / spring form cake tin with grease proof paper.
- Mix the ground flaxseed and water together in a small bowl, then set aside for 5 minutes to thicken.
- In a mixing bowl, add in the butter / margarine, sugar and vanilla. Mix until smooth and creamy. You can mix this in a stand mixer with paddel attachment or a bowl with a wooden spoon.
- Add the thickened flax egg and mix until smooth.
- Add sift in the flour, cornstarch / cornflour and bicarbonate of soda. Mix until combined – the dough will be sticky.
- In in the chocolate chips and mix until evenly distributed.
- Add dough to prepared pan and evenly spread out with a off set spatula – add a few remaining chocolate chips to the top and gently press down.
- Bake for 20-25 minutes, or until lightly browned on top, and a toothpick inserted into the middle of the cookie cake comes out clean without any wet dough on it.
- Remove from the oven and allow to cool completely, then remove from the tin and place on a serving plate ready for decorating.
- In a large mixing bowl, add in the dairy-free butter and whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
- Sift in the icing sugar and vanilla extract, whip for 5 minutes until creamy and pale in colour. If it’s too stiff / thick, add in a few more chunks of butter. Too soft, add in more icing sugar.
- Depending on your designs and colour choices, separate the buttercream into separate bowls and colour with your chosen food gels. Use cocoa powder for any chocolate buttercream.
- Transfer all the buttercream into separate piping bags with either the tip snipped off or with your chosen piping nozzles.
- Decorate the cookie slices as you fancy. For the gravestone cookie, once you have piped on your chosen buttercream, blitz up some Oreo cookies, pour the crumbs on to a plate and press the buttercream into the Oreos. It will stick, then flip back and decorate as you like. I made the pumpkins with orange buttercream and green for the stalk, ghosts and mummies in white with black eyes, bats with black buttercream and an Oreo bat on top (Oreo bat recipe here). To make the spider, I melted dairy-free dark chocolate, added it into a piping bag, piped a spider shape onto grease proof paper and popped it into the freezer to set. I stuck on some googley eyes with melted chocolate. Super simple but effective.
To store: Store the cookie cake in the fridge in a sealed container and allow to come to room temperature before serving. Best enjoyed within 3 days of making.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
Keywords: halloween, halloween baking, cookie cake, giant cookie, chocolate chip cookie, halloween cookie