Miguel’s birthday was last week. He recently got into swimming. He recently started eating vegan. He also told me that as a kid, he always wanted one of those cookie cakes that are sold at the mall. Based on these facts, I made him a cake. More specifically, I made him a vegan cookie lake cake.
This cake is complete with fish, trees, and an animal cheerleading squad, which is proudly cheering for America (and Miguel).
To make this cake, I found several different cookie cake recipes online, combined the parts I liked from each, then veganized them. This is more or less the recipe that resulted, but I have to warn you that my measurements are never exact. I alwasys taste the batter at the end and add ingredients as needed.
Vegan Cookie Cake Recipe
- 1 cup Earth Balance
- 1 cup sugar
- Equivalent of 2 eggs (3 TB erner g egg replacer + 4 TB water)
- 2 cups flour + a little extra
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1 1/2 tsp vanilla extract
- vegan chocolate chips and walnuts
- Preheat oven to 375 degrees and grease pizza pan
- Combine butter, sugars, and egg replacement
- Combine sifted flour, baking soda, and salt
- Mix butter mixture with flour mixture
- Add vanilla extract, vegan chocolate chips and nuts
- Spread cookie batter across pizza pan and bake until edges are slightly brown (20-25 minutes)
*I’ve never been a big fan of icing. Because I don’t love icing, I don’t put a lot of thought into how it’s made. And because I don’t pay attention to how it’s made, my icing making techniques are nothing to brag about. I usually just mix powdered sugar, earth balance, water/soymilk, cornstarch/flour until the consistency is spreadable. For the blue icing on the lake cake, I used crushed up blueberries to replicate water ripples.