A rich and chewy vegan peanut butter cookie cake that’s perfect for celebrations or any time you crave a delicious peanut butter treat. Made without eggs or dairy, this cookie cake is packed with creamy peanut butter flavor and topped with a simple vegan peanut butter glaze.
1 cup creamy peanut butter
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegan chocolate chips
1/4 cup powdered sugar
2 tablespoons creamy peanut butter
1 tablespoon unsweetened almond milk
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, combine the creamy peanut butter, brown sugar, and granulated sugar. Mix well until smooth and creamy.
Add the unsweetened applesauce and vanilla extract to the peanut butter mixture. Stir until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the vegan chocolate chips evenly throughout the dough.
Transfer the cookie dough into the prepared cake pan. Use a spatula to spread it evenly and smooth the top.
Bake in the preheated oven for 22 to 25 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
Remove the cookie cake from the oven and allow it to cool completely in the pan on a wire rack.
While the cookie cake cools, prepare the peanut butter glaze by whisking together the powdered sugar, creamy peanut butter, and unsweetened almond milk in a small bowl until smooth and pourable.
Once the cookie cake is fully cooled, drizzle the peanut butter glaze evenly over the top.
Slice into wedges and serve.