Dairy-Free Chocolate Biscuit Cake
Indulge in the irresistible charm of this Dairy-Free Chocolate Biscuit Cake—a no-bake treat that’s as decadent as it is simple to prepare. Perfect for those with dietary restrictions or anyone on the hunt for a rich, chocolatey dessert, this recipe features velvety dairy-free dark chocolate paired with the smooth creaminess of coconut cream and a hint of natural sweetness from honey or maple syrup. The crunch of gluten-free digestive biscuits adds a delightful texture, while optional chopped nuts offer an extra layer of complexity. Ready in just 20 minutes of prep time, this fridge-set cake is a fuss-free crowd-pleaser, ideal for parties, tea-time indulgence, or a sweet snack. Slice into pure bliss and enjoy a dessert that’s gluten-free, dairy-free, and completely satisfying!
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Ingredients
- 300 grams dairy-free dark chocolate
- 100 grams coconut oil
- 150 milliliters coconut cream
- 50 grams honey or maple syrup
- 1 teaspoon vanilla extract
- 250 grams gluten-free digestive biscuits
- 50 grams chopped nuts (optional)
Directions
Step 1
Line a 20 cm (8-inch) round cake tin with parchment paper, ensuring the sides are covered. It helps with removing the cake later.
Step 2
Break the gluten-free digestive biscuits into small pieces using your hands or a rolling pin. Do not crush them too finely; some texture is good.
Step 3
In a heatproof bowl, add the dairy-free dark chocolate and coconut oil.
Step 4
Place the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Stir until the chocolate and coconut oil are completely melted and smooth.
Step 5
Remove from heat and stir in the coconut cream, honey or maple syrup, and vanilla extract until well combined and glossy.
Step 6
Fold the broken biscuits into the chocolate mixture, ensuring they are evenly coated. If you are using chopped nuts for extra texture, fold them in at this stage.
Step 7
Pour the mixture into the prepared cake tin, spreading it out evenly and pressing down gently to compact.
Step 8
Cover the cake tin with cling film or foil and refrigerate for at least 4 hours, or until the cake is set and firm.
Step 9
Once set, remove the cake from the tin carefully and peel away the parchment paper.
Step 10
Slice and serve as desired. The cake can be stored in the refrigerator for up to one week.
Nutrition Facts
| Serving size | (904.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4720.5 |
| Total Fat 313.9g | 0% |
| Saturated Fat 192.6g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 0mg | 0% |
| Sodium 927.6mg | 0% |
| Total Carbohydrate 449.9g | 0% |
| Dietary Fiber 43.5g | 0% |
| Total Sugars 277.5g | |
| Protein 43.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 291.5mg | 0% |
| Iron 29.1mg | 0% |
| Potassium 2270.6mg | 0% |
Source of Calories