Rainbow Cookie Cake By Sara Kidd October 28, 2018 Leave a Comment Jump to Recipe this recipe What could go wrong with a vegan cookie and cake combo? Seriously, it’s the best and so easy to make. This is a great cake to make if you’re scared of making vegan cakes and wanna start with something fail safe. Especially if you’re new to vegan, dairy-free or egg-free baking. It’s a really great cookie cake that’s a crowd pleaser. No-one will ever know that it’s vegan! Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon RAINBOW COOKIE CAKE ★★★★★ 5 from 1 reviews Total Time: 35 minutes Yield: 1 8 inch tin 1x Pin Recipe Print Recipe Ingredients Scale 1x2x3x BEAT 250 g vegan butter (at room temperature) 77 g light brown sugar 60 g white sugar 2 tbs crunchy peanut butter 1 tbs vanilla bean paste SIEVE 312 g all-purpose plain flour 1 tsp baking soda 1/2 tsp salt MIX 125 g vegan dark chocolate chips + extra (I use Sweet McWilliams) 75 g vegan sprinkles + extra (I use Fancy Sprinkles) 15 g freeze dried raspberries crushed 100 g vegan fudge roughly chopped 3 tbs plant milk FROSTING + DRIP ICING For drip icing go see notes below For buttercream recipe see notes below Flaky sea salt (pinch ) Instructions Heat a conventional oven to 175C/350F and grease and line an 8IN cake tin Using a mixer with a paddle attachment or a hand beater, beat butter on low until creamed and then add sugars slowly until combined Add vanilla and peanut butter and mix until just combined Sieve flour, baking soda and salt together in another bowl, then gently add to butter mix on very low speed until combined. Add plant milk where needed to stop it from sticking Using a wooden spoon (or your hand) gently fold in chocolate chips + raspberries + fudge until just combined Gently spoon into cake tin and push down so it’s evenly spread and put in the oven for 25 – 30 mins until top is firm and golden Leave to completely cool Grizzle with pink vegan drip icing, add extra sprinkles, chocolate chips and a pinch of flaky sea salt Decorate the edge of the cake with butter cream frosting and serve Notes Buttercream recipe GO HERE Drip Icing recipe GO HERE Prep Time: 5 minutesCook Time: 30 minutesCategory: Birthday, Cake, CookiesCuisine: Snack Keywords: dairy free, egg free, vegan, vegan baking, vegan cake, vegan cookie Recipe Card powered by DID YOU MAKE THIS SUPER EASY COOKIE CAKE AND NOT SHARE IT? Tag @veganbakesbysarakidd on Instagram and hashtag it #veganbakesbysarakidd so all your friends can see what they missed out on.