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Vegan Birthday Cookie Cake

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 1 layer cookie cake, 8 servings

Ingredients
  

Cookie cake

  • 3 cups rolled oats, blended into flour
  • 1 cup date paste - 15 medjool dates blended with 1 cup hot water
  • 1/2 cup unsweetened applesauce
  • 1/2 cup nondairy milk - I used unsweetened almond milk
  • 1/2 cup vegan chocolate chips

Chocolate fudge frosting

  • 1 1/2 cups canned chickpeas, drained and rinsed
  • 10 medjool dates
  • 1/4 cup cocoa powder
  • 1 cup nondairy milk - I used unsweetened almond milk

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large bowl, combine the oat flour, date paste, applesauce, and almond milk into a thick dough.
  • Fold in the chocolate chips, then pour the batter into a nonstick or parchment lined circular cake pan.
  • Bake the cookie cake for 30 minutes.
  • To make the frosting, combine all ingredients in the food processor and process until totally smooth - you may have to stop and scrape down the sides to make sure everything is incorporated.
  • Pipe or spread the frosting onto the cooled cake, and top with vegan sprinkles if desired.