Instructions
Preheat the oven to 350°F (175°C). Line an 8 or 9-inch round cake pan with parchment paper.
In a large mixing bowl, add vegan butter, brown sugar, and cane sugar. Whip with a hand mixer or whisk until light and fluffy.
Add applesauce and vanilla, mixing until smooth.
Place a sifter over the bowl and sift in flour and baking soda, then add salt. Mix until a thick dough forms (it may seem dry at first—keep mixing until it comes together).
Fold in white chocolate chips and freeze-dried strawberries evenly.
Press the dough evenly into the prepared pan.
Bake for 25–30 minutes, or until golden brown. Let cool completely before frosting.
To Make the Frosting
In the same bowl (wiped clean), beat together vegan butter and shortening until combined.
Add vanilla and ½ cup of powdered sugar. Beat until smooth.
Add 1 tbsp milk, then another ½ cup powdered sugar. Repeat with the remaining milk and sugar.
Add a pinch of salt and whip until light and fluffy.
Decorate & Serve
Once the cookie cake has cooled, spread or pipe the frosting on top. Garnish with extra dried strawberries if desired. Slice and enjoy!
Nutrition (per serving)
Calories: 303 kcal | Carbs: 53 g | Protein: 2 g | Fat: 16 g | Sugar: 42 g | Sodium: 246 mg | Calcium: 33 mg | Iron: 3 mg
The most important part is just ahead — click NEXT »»
