Vegan Chocolate Biscuit Cake
Indulge in the rich decadence of a **Vegan Chocolate Biscuit Cake**, a no-bake delight that's as easy to make as it is satisfying to eat. With chunks of crunchy vegan digestive biscuits and the nutty goodness of almonds or walnuts folded into a silky blend of melted vegan dark chocolate, coconut cream, and maple syrup, this dessert is the epitome of plant-based indulgence. Enhanced with a touch of vanilla and a sprinkle of cocoa powder and salt, each bite balances sweetness and depth for a truly unforgettable treat. Perfectly chilled and set in just a few hours, this dairy-free and egg-free masterpiece is ideal for parties, tea-time, or anytime you need a chocolate fix. Ready in just 20 minutes and storing beautifully for up to a week, it's a fuss-free recipe that proves vegan desserts can be both effortless and utterly delicious.
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Recipe Information
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
Instructions
Line a 20 cm (8-inch) round springform cake tin with parchment paper and set aside.
Break the vegan dark chocolate into small pieces and place them in a heatproof bowl.
Melt the chocolate gently over a pot of simmering water (double boiler) or in the microwave in short bursts, stirring frequently until smooth.
In a separate bowl, combine the coconut cream and maple syrup, stirring until smooth. Add the vanilla extract.
Pour the coconut cream mixture into the melted chocolate and stir until you have a smooth and glossy mixture.
Break the digestive biscuits into bite-sized pieces (ensure they are not too small) and stir into the chocolate mixture.
Fold in the chopped nuts, ensuring everything is evenly coated with the chocolate mixture.
Pour the mixture into the prepared cake tin and press down gently to even out the surface.
Sprinkle the top with cocoa powder and a pinch of salt to enhance the chocolate flavor.
Refrigerate for at least 4 hours or until firmly set.
Once set, remove from the fridge and carefully transfer the cake onto a serving plate using the parchment paper to help with lifting.
Slice and serve chilled. Store any leftovers in an airtight container in the fridge for up to a week.
Nutrition Facts
Calories |
4253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.7 g | 266% | |
| Saturated Fat | 100.6 g | 503% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2294 mg | 100% | |
| Total Carbohydrate | 567.3 g | 206% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 341.2 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 2246 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.
