Vegan Cookie Cake: Lake Cake

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

1. Preheat oven to 375 degrees and grease pizza pan
   
2. Combine butter, sugars, and egg replacement
3. Combine sifted flour, baking soda, and salt
4. Mix butter mixture with flour mixture
5. Add vanilla extract, vegan chocolate chips and nuts
6. 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.

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