This is a collaborative post.
This chocolate fridge cake recipe is easy, no bake and vegan!
Festive entertaining can be a challenge, but entertaining for an ever-changing diversity of dietary requirements can really add to the strain. If you have vegans to feed at Christmas it can make life a whole lot harder especially if you’re used to traditional Turkey and trimmings.
Dessert can also be tricky. If you’re bored of the vegan crumble and don’t want to resort to buying a vegan dessert, then why not give this vegan fridge cake a go? It’s delicious as a dessert served with vegan ice cream but cut into squares or using a fancy mould from a chocolate moulds supplier they will make an ideal Christmas gift for teachers, friends – anyone with a sweet tooth!
Add to the fact that the recipe is no-bake and it takes less than twenty minutes to make (but needs a good 5-6 hours in the fridge), and you have a stress- free winner.
If you just don’t have time, don’t despair! Allow yourself to cheat with this mouth-watering vegan brownie box.
However, if you can, give this recipe a go; it’s a winner.
Ingredients for vegan chocolate fridge cake
One can of full-fat coconut milk
300g good-quality dark chocolate
100g glace cherries*
* switch for your choice of fruit and nuts
6 digestives – plain or dark chocolate (check that they are vegan first)
How to make a vegan chocolate fridge cake
- Break the chocolate into small chunks and place it in a heat proof mixing bowl.
- Chop the nuts and cherries and break up the biscuits – leave some bigger chinks for added texture.
- Place your coconut milk in a small pan and slowly bring it to just below boiling. Stir occasionally to stop it from sticking to the pan; just as it starts to bubble around the edges, remove from the heat.
- Add the milk to the chocolate and leave to stand for one minute.
- After a minute, stir the mixture well until the chocolate melts and combines to make a smooth, glossy chocolate ganache.
- Stir in the fruit, nuts and broken biscuits.
- Pour into a baking tray or cake tin lined with either grease proof paper or tin foil, and place in the fridge.
- Allow at least five hours to set before removing from the fridge, cutting into appropriate portion sizes and enjoying!
You can customise this to suit your tastes; add a splash of orange liqueur and a few chunks of dark chocolate orange for a festive flavour or mix in raisins and brandy.
As long as the milk comes up to temperature and you have at least 300g of dark chocolate for each tin of coconut milk, you can’t go wrong!
How much is there in a can of coconut milk?