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5min read

Vegan Birthday Cake Cookies

by Valentina Concordia

5min read

When you can't choose between cake and a cookies make these vegan birthday cake cookies. They have all the nostalgic flavours of a slice of funfetti birthday cake in the body of soft, chewy, crispy, melty cookie.

These cookies call for plant based butter as opposed to oil, and that's because butter helps cookies spread thinly and ripple, which is what we're going for here. Any plant based butter/spread will work, but I like to look for ones that have a higher fat content, in the 60%, 70% or even 80% - such as Naturli and Flora Butterly, if I can find them - as a higher fat content makes for a richer, chewier cookie.

These cookies will rock your socks whether you add the white chocolate or not, but really, why wouldn't you? It makes everything better. I used Vego White Chocolate, but most supermarkets have a line of vegan white chocolate buttons that would work well here.

As for as sprinkles go, you want to look out for ones without confectioners glaze, which isn't vegan. I tend to buy vegan sprinkles in health food shops or online.

Prep Time

15 mins (+ resting)

Cook Time

12 mins




1 tbsp ground flax seeds 
240g plain flour
1 tsp baking powder
½ tsp baking soda 
½ tsp salt 
60g plant based sprinkles 
170g plant based butter
100g caster sugar
50g light brown sugar
1 tsp vanilla extract
150g vegan white chocolate, chopped



In a small bowl, combine ground flaxseeds with 3 tbsp water and mix. Let sit for 10 minutes to thicken.


In a separate bowl, add flour, baking powder, baking soda, salt and sprinkles. Mix to combine. Set aside.


In a large bowl, combine plant based butter, white sugar and light brown sugar. Use an electric mixer or fork to whip the mixtures together (for 1-2 minutes if using an electric mixer, or 4 if using a fork vigorously), until it’s light and fluffy. Add the flax seed mixture and vanilla extract and mix to combine. 


Slowly stir in the dry ingredients into the whipped butter mixture, until all the flour has been incorporated. Fold in the white chocolate chunks. 


Let the dough rest in the fridge for 20-30 minutes - this helps the cookies spread evenly. In the meantime, preheat the oven to 180˚C and line two baking trays with parchment paper. 


Once the dough has rested, use an ice cream scoop or large spoon to form 16-18 cookie dough balls placed through the two cookie sheets, leaving around 6cm between each cookie. Press down gently on each dough ball. 


Bake for 11-12 minutes, until the edges are golden and crisp. Let the cookies cool and set for 20 minutes before tucking in. 


By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

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