Dairy-Free Chocolate Biscuit Cake
Indulge in the rich, decadent flavors of this Dairy-Free Chocolate Biscuit Cake, a no-bake delight that's perfect for any occasion! Crafted with silky dairy-free dark chocolate, coconut oil, and coconut cream, this recipe is a dream for those seeking a vegan-friendly and gluten-free dessert option. Crushed gluten-free digestive biscuits bring a delightful crunch, while a touch of honey or maple syrup lends natural sweetness. Optional chopped nuts add an extra layer of texture and nutty flavor. With just 20 minutes of prep and a few hours in the refrigerator, this easy and irresistible cake makes an elegant treat for gatherings or a comforting homemade indulgence. Whether you’re looking for a dairy-free dessert or simply love chocolate, this recipe promises pure enjoyment in every bite!
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Recipe Information
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)
Instructions
Line a 20 cm (8-inch) round cake tin with parchment paper, ensuring the sides are covered. It helps with removing the cake later.
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.
In a heatproof bowl, add the dairy-free dark chocolate and coconut oil.
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.
Remove from heat and stir in the coconut cream, honey or maple syrup, and vanilla extract until well combined and glossy.
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.
Pour the mixture into the prepared cake tin, spreading it out evenly and pressing down gently to compact.
Cover the cake tin with cling film or foil and refrigerate for at least 4 hours, or until the cake is set and firm.
Once set, remove the cake from the tin carefully and peel away the parchment paper.
Slice and serve as desired. The cake can be stored in the refrigerator for up to one week.
Nutrition Facts
Calories |
4720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.9 g | 402% | |
| Saturated Fat | 192.6 g | 963% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 449.9 g | 164% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 277.5 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 2271 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
