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Ingredients
  • subheading: For the Cookie Cake:
  • 1 ¼ cups (156 g) all-purpose flour ( spooned and leveled or weighed)
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cornstarch
  • ¼ cup + 2 tbsp (84 g) vegan butter*, slightly softened*
  • ⅓ cup (73 g) packed light brown sugar
  • ⅓ cup (66 g) granulated sugar
  • 2 tbsp (30 ml) non-dairy milk
  • 1 tsp pure vanilla extract
  • ¾ cup (126 g) vegan chocolate chips, plus more for top
  • subheading: For the buttercream:
  • ¼ cup (56 g) vegan butter*, slightly softened*
  • 1 cup (125 g) powdered sugar
  • 1 tsp nondairy milk (plus more as needed)
  •  
  • ½ tsp pure vanilla extract
  • 1 tbsp (7 g) cocoa powder (optional for chocolate frosting)
  • subheading: For topping (optional):
  • Vegan sprinkles
Steps
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