Introduction: Vegan Fruit-Topped Cookie Cake

In a couple days, I'll turn 26 years old. I'm not really a cake fan, but I am a big cookie fan, so I decided to make myself a cookie cake. But, of course, it couldn't just be any ol' cookie cake, so I decided to make a cookie cake/fruit pizza hybrid. And man, it was delicious.


For the sugar cookie crust:

  • 1 1/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup vegan butter (Smart Balance/Earth Balance)
  • 3/4 cup sugar
  • 1/4 cup applesauce

For the coconut frosting:

  • 1 can of full-fat coconut milk (chilled in the fridge for at least an hour, overnight works best)
  • 1/4 cup sweetener of choice (sugar, powdered sugar, maple syrup, stevia, etc.)
  • 1 tsp. vanilla extract

You can use any fruit slices for toppings you want, but some good picks include:

  • strawberries
  • kiwi
  • pineapple
  • blueberries
  • raspberries
  • blackberries
  • mango
  • plums
  • grapes

Step 1: Make the Cookie Crust

Preheat oven to 350 degrees. Mix the flour, baking soda, and salt together in a bowl and set aside. In a separate bowl, mix the butter and sugar together using a hand mixer until fluffy. Add in the applesauce and mix that all together. Pour the flour mixture into the butter/sugar mixture and mix again.

Spray a cookie sheet with sides (or a pizza pan or whatever you have as long as it has sides) and spread the sugar cookie dough evenly onto the sheet. Bake in the oven for about 12-15 minutes or until light brown. It will rise a little, but not much. Let cool completely.

Step 2: Make the Coconut Whipped Cream

Take your can of coconut milk out of the fridge and open it. You'll see that it has separated and the solidified coconut has risen to the top. Scoop out the solidified coconut and place in a bowl. Whip it with a hand mixer until it's fluffy, and then add the sugar, salt and vanilla and whip again for another minute. If you're not using it right away, keep it in the fridge. When your cookie crust has cooled completely, layer on the coconut whipped cream.

Note: you can save the leftover coconut water and use it in smoothies.

Step 3: Cut Up Some Fruit

I used kiwi, strawberries and pineapple for mine, but use whatever you like or whatever is in season. Cut your fruit up into slices and arrange them in a nice pattern on top of the coconut whipped cream. You can either serve immediately or refrigerate for half an hour (uncovered) and the coconut whipped cream will lightly set.

Alternate serving option: Cut the cookie cake into individual slices with only the coconut whipped cream on top, but serve with bowls of different fruit on the side, that way everyone can pick and choose their favorite fruits.

Additional topping ideas: granola, vegan chocolate chips, dried fruit, almond slivers, shredded coconut.

Step 4: Finished!

It was delicious and the perfect "cake" for my 26th birthday. It was sweet, but not heavy like traditional birthday cake. I can't wait to eat the leftovers!