Vegan Chocolate Biscuit Cake
Indulge in the rich and decadent flavors of this Vegan Chocolate Biscuit Cake—an effortless no-bake dessert that’s perfect for chocolate lovers seeking a plant-based treat. Combining velvety vegan dark chocolate, creamy coconut cream, and naturally sweet maple syrup, this recipe creates a luscious base that’s loaded with crunchy vegan digestive biscuits and nutty bursts of almonds or walnuts. With only 20 minutes of prep time and zero cooking required, this cake is a dream for busy bakers or those craving a simple yet impressive dessert. Finished with a dusting of cocoa powder and a hint of salt to elevate its exquisite flavors, the cake sets beautifully in the fridge, ready to be sliced into indulgent servings. Ideal for gatherings or an anytime treat, store this chilled delight in the fridge for up to a week. Vegan, easy, and irresistibly delicious—this no-bake chocolate biscuit cake will become a staple in your dessert repertoire!
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Ingredients
- 250 grams Vegan dark chocolate
- 200 ml Coconut cream
- 100 ml Maple syrup
- 1 teaspoon Vanilla extract
- 300 grams Digestive biscuits (vegan)
- 50 grams Chopped nuts (almonds or walnuts)
- 2 tablespoons Cocoa powder
- 0.5 teaspoon Salt
Directions
Step 1
Line a 20 cm (8-inch) round springform cake tin with parchment paper and set aside.
Step 2
Break the vegan dark chocolate into small pieces and place them in a heatproof bowl.
Step 3
Melt the chocolate gently over a pot of simmering water (double boiler) or in the microwave in short bursts, stirring frequently until smooth.
Step 4
In a separate bowl, combine the coconut cream and maple syrup, stirring until smooth. Add the vanilla extract.
Step 5
Pour the coconut cream mixture into the melted chocolate and stir until you have a smooth and glossy mixture.
Step 6
Break the digestive biscuits into bite-sized pieces (ensure they are not too small) and stir into the chocolate mixture.
Step 7
Fold in the chopped nuts, ensuring everything is evenly coated with the chocolate mixture.
Step 8
Pour the mixture into the prepared cake tin and press down gently to even out the surface.
Step 9
Sprinkle the top with cocoa powder and a pinch of salt to enhance the chocolate flavor.
Step 10
Refrigerate for at least 4 hours or until firmly set.
Step 11
Once set, remove from the fridge and carefully transfer the cake onto a serving plate using the parchment paper to help with lifting.
Step 12
Slice and serve chilled. Store any leftovers in an airtight container in the fridge for up to a week.
Nutrition Facts
| Serving size | (917.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4253.0 |
| Total Fat 207.7g | 0% |
| Saturated Fat 100.6g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2293.7mg | 0% |
| Total Carbohydrate 567.3g | 0% |
| Dietary Fiber 50.3g | 0% |
| Total Sugars 341.2g | |
| Protein 51.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 329.7mg | 0% |
| Iron 27.1mg | 0% |
| Potassium 2246.3mg | 0% |
Source of Calories