Leftover Chocolate Cake Cookies

Leftover Chocolate Cake Cookies

Don’t bake whilst under the influence of alcohol. I learned this the hard way: when I had to start baking a second birthday cake (for my mum), starting at 10 pm at night, after the first turned out too dry. Still, I found the silver lining to my baking debacle. Leftover chocolate cake cookies!

Leftover Chocolate Cake Cookies

I was Googling around, trying to find things other than cake pops to make with my leftover chocolate cake, and I came across this post: 15 Incredible Uses for Leftover Cake.

Out of the 15 different uses for my leftover cake, the cookies idea took my fancy because it looked so simple. Aside from muffins, cookies are one of the easier bakes to take on. And cake, in a cookie form? Yes please! I also liked that making cookies didn’t require me to have any icing on hand – I obviously didn’t make any the failed cake.

Leftover Chocolate Cake Cookies

Dry cake = good

If your leftover cake is dry, that’s actually better for this recipe. I’ve tried this with leftover cake that wasn’t dry and don’t panic: you just need to add more flour, so don’t worry if your cake crumbs are still a little on the moist side.

Two happy endings

How often do stories have two happy endings? Normally books and movies tie everything together and this time, so did my baking! I got stacks of chocolate cake cookies, my second chocolate cake came out absolutely fine and went down very well with my family the next day. Plus, I still had enough leftover cake to make some chocolate-covered cake pops.

Leftover Chocolate Cake Cookies

Watch the video of how to make leftover chocolate cake cookies:

Leftover cake cookies

  • Prep: 5 minutes
  • Cook: 50 minutes
  • Total: 34 minutes
  • Author Luci Rebecca, Made by Luci
  • Serves 13
  • Calories 205


  • 2 flax eggs (2 tbsp ground flax seed + 6 tbsp water)
  • 330g leftover chocolate cake, no frosting (~3 cups, packed)
  • 80g dark brown sugar (~1/2 cup)
  • 110-130g plain flour (~1-1 1/4 cups)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 120ml chocolate milk (1/2 cup, I used Oatly)
  • 55g vegetable fat (~1/4 cup, melted)
  • 55g vegetable margarine (~1/4 cup, melted)
  • 1/2 tsp vanilla extract
  • 45g peanuts (1/2 cup, optional)


  1. First of all, prepare your flax egg. Mix the ground flaxseed with the 6 tablespoons of water in a small dish and set aside to thicken.
  2. Put the leftover cake in a large bowl and use a fork to break it into crumbs.
  3. Add the sugar, flour, baking powder and salt to the breadcrumbs, mix together.
  4. Make a well in the centre, add the prepared flax egg and the remaining ingredients. Stir until well combined and a thick, smooth, shiny dough has formed.
  5. Place the mixture in the fridge for 30 minutes to firm up.
  6. Meanwhile, preheat the oven to 190°C and line a baking sheet.
  7. After about 30 minutes, remove the cookie dough from the fridge.
  8. Divide into about 12-13 portions. Roll each into a ball and flatten a little in your palms until it's about 2-3cm thick - they will melt a little in the oven, but not a lot so generally the shape you make is the shape you'll get!
  9. Bake for 20-25 minutes, in the centre of the oven. Once done, remove to a wire rack to cool completely.


Nutritional information is very approximate here! Based on about 1/2 container of chocolate cake box mix.

Nutrition Facts
Serving Size 1 cookie
Servings Per Container 13

Amount Per Serving
Calories 206 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 218mg 9%
Total Carbohydrate 24g 8%
Dietary Fiber 1g 4%
Sugars 13g
Protein 2g 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

All nutritional information is approximate - any exact calories will depend on which exact ingredients you use.

Love chocolate? I’ve got your back

I keep telling people, vegan doesn’t have to mean healthy. This selection of chocolate recipes really ties into that:

Pin this one for later, when you have leftover cake:

Leftover Chocolate Cake Cookies

4 thoughts on “Leftover Chocolate Cake Cookies

  1. SO genius!!!! Sometimes you just can’t eat all the cake (well, rarely in my house, but still), and this is such a great solution! These look delish!

  2. I did this recipe once before and it turned out perfect. Today I’m trying it again and am going to try make ice cream sandwiches with these.

  3. Hi, Thank you for the recipe, worked out great!

    I came here while looking for what to do with leftover dry cakes, that were a result of experimental/poor baking. I had two flavours banana cinnamon and chocolate walnut cake. I had around 2 cups of dry cake, so I definitely made some alterations and yes, I mixed those two cakes for this cookie.

    I was specifically not looking for vegan options. Instead of flax seeds, I used bananas. I significantly reduced the amount of sugar mentioned. I also replaced all purpose flour with oats flour (love baking with oats flour) and becuase of that I kept milk a little on the higher side. I had steel cut oats flour, it gets very dry and grainy, so we need more moisture for it. I also used butter instead of vegetable fat. Since my primary flavour was banana cinnamon, I added a tsp of cinnamon too. Just like the recipe said, I made little patties out of it after freezing. They turned out great, like cake cookies. Amazing flavours. Veyr moist and tender, my family cannot stop eating them. And it is from a cake that was lying around for a week, no one willing to touch it.

    My suggestions for other flavours: really choose the ingredients based on your recipe. Like you can add some Nutella, cocoa powder, chocolate chips, chocolate chunks, shredded coconut, big cookie crumbs, cinnamon, nutmeg etc. You can make these cookies a little bigger in portion size, so you really get those ingredients in every cookie.

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