Vegan Mocha Frappé Cookie Cake

Piled high with a whipped coffee bean buttercream, this cookie cake has all the flavors of your favorite coffeehouse drink, but actually something you can sink your teeth into. Yesssss please!

vegan cookie cake with chocolate drizzle and whipped buttercream

I started baking only a couple years ago at the start of the pandemic, just like a lot of us, but now my family expects me to bake something special for every occasion. Luckily, I can open one of my own cookie kits and be done with it in about 15 minutes. hehe! They'll never know!

That's exactly what I did for Father's Day this year. I did want to make it a little more festive, so decided to take my Dad's love for iced coffee drinks and create a layered cookie cake. Piled that thing high with whipped butter cream and chocolate ganache of course!

vegan cookie cake with buttercream and chocolate ganache drips

Since I work a week ahead, this baby is in the freezer awaiting the weekend. ;) Happy Baking!


Makes 1 Cookie Cake

Cookie Base
1- Chocolypse! Loco Choco Churro Cookie Kit (V)

Coffee Bean Buttercream

1/2 Cup (4 oz)- Vegan Butter
1/2 Cup - Powdered Sugar
1 Teaspoon- Ground Coffee

Chocolate Ganache

4 OZ- Vegan Chocolate of choice (I find semi-sweet works well as a topping)
1/4 Cup- Boiling Filtered Water


  1. Pre-heat oven to 350° F. Take out the two pouches from the Chocolypse! cookie mix packaging and find the one labeled Almond Butter Mix. Spoon out contents of pouch into a medium size mixing bowl.
  2. Add 3 tablespoons of hot coffee and whisk until slightly thickened. About 30 seconds. 
  3. Stir in Flour Mix with a flexible spatula or mixing spoon until there are no white flour streaks visible. I know it's fun, but try not to over mix! :)
  4. Press dough into two 4-inch non-stick cake pans until you have an even layer. Place on the oven's center rack and bake for 14-15 minutes or until edges have hardened, but the top is still soft.
  5. While cookie base is cooling, put together the buttercream and ganache topping.
  6. Buttercream: place softened butter in a mixing bowl and with paddle attachment, beat until smooth and shiny (about 5 minutes). Sift in the powdered sugar, coffee granules and beat for another 5 minutes until fluffy. Place in a piping bag or plastic bag with a small hole cut out the corner.
  7. Ganache: Chop the chocolate and place in a heat-proof bowl. Cover with boiling water and let sit for a couple minutes, covered. Whisk until smooth.
  8. Assemble the cake: Place one cookie layer on parchment paper, pipe buttercream around the edges and center. Place the second cookie layer on top and pipe the buttercream like a traditional whipped cream swirl. 
  9. Drizzle with chocolate ganache, chopped chocolate, and garnish with a straw of choice. I chose a cinnamon stick for mine, but can use a chocolate straw too.



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