If you have a sweet tooth but want to skip the oven, this No Bake Vegan Chocolate Biscuit Cake (Lazy Cake) Recipe is your new best friend. Creamy, rich, and loaded with layers of crunchy vegan cookies enveloped in luscious dark chocolate, it’s a dessert that feels indulgent yet effortless. Perfect for those who love chocolate and crave a show-stopping treat without the fuss, this recipe is a celebration of simplicity with extraordinary flavor and texture all wrapped up in one gorgeous cake.
Ingredients You’ll Need
The beauty of this cake lies in its straightforward ingredients, each thoughtfully chosen to create that perfect harmony of texture, richness, and flavor. You don’t need an endless pantry—just a core set of components that combine to make magic happen.
- Vegan dark chocolate (70% minimum): Provides the deep, intense chocolate base that’s essential for richness.
- Vegan chocolate fudge sauce or vegan condensed milk: Adds sweetness and a glossy, fudgy texture that ties the cake together.
- Chilled coconut cream: Offers natural creaminess and helps create that melting, silky mouthfeel.
- Vegan butter: Adds firmness and balances the chocolate’s richness, helping set the cake perfectly.
- Sea salt: Enhances all the chocolate’s flavors and prevents the sweetness from being flat.
- Vanilla powder or vanilla bean paste: Lifts the chocolate with subtle, aromatic notes.
- Vegan cookies (such as Oreo-style, digestives, and biscoff): Introduce delightful crunch and textural contrast to the creamy layers.
- Vegan white chocolate with coconut oil: For an optional, eye-catching glaze and decoration on top.
How to Make No Bake Vegan Chocolate Biscuit Cake (Lazy Cake) Recipe
Step 1: Prepare Your Cake Tin and Cookies
Start by lining your 7.5 or 8-inch cake tin with parchment paper along the sides and bottom—this will make removing your cake a breeze. Next, break your vegan cookies into bite-sized pieces or halves depending on your preferred texture; this way, you’ll get perfect chunks of crunch suspended throughout the smooth chocolate.
Step 2: Melt the Chocolate Mixture
In a heat-resistant bowl, combine the dark chocolate, vegan chocolate fudge sauce, chilled coconut cream, vegan butter, sea salt, and vanilla. Use a double boiler method on low to medium heat, ensuring no water touches the bowl. Resist stirring for the first five minutes, allowing the chocolate to soften uniformly, then gently stir until silky smooth. Set aside about 100g of this luscious chocolate mixture for topping later.
Step 3: Assemble Your Cake Layers
Begin with a generous spoonful of the chocolate mixture spread evenly over the cake tin base. Sprinkle a layer of cookie pieces on top, then repeat the alternation of chocolate and cookies until all the chocolate filling is used. Pour the reserved 100g chocolate over the top to finish, then gently tap the tin against the counter to even out the layers and remove trapped air bubbles.
Step 4: Refrigerate to Set
Place your assembled cake in the refrigerator for at least four hours, or longer if possible, to allow the layers to firm up beautifully. Overnight chilling works wonders for developing that perfect sliceable texture we all love in the No Bake Vegan Chocolate Biscuit Cake (Lazy Cake) Recipe.
Step 5: Demolding and Preparing Glaze (Optional)
Carefully lift your set cake out of the tin and peel off the parchment paper from the sides and bottom. Replace the bottom parchment with a clean sheet before returning it to the fridge. To prepare the optional glaze, gently simmer additional coconut cream and pour it over chopped dark chocolate; let it rest, then stir until smooth and glossy. Mix in chocolate fudge sauce and allow the glaze to cool to room temperature.
Step 6: Glaze and Decorate Your Cake
Pour the silky glaze evenly over the cake placed atop an overturned cake tin positioned within a bowl to catch drips. Smooth and let it cascade naturally over the edges. Melt the vegan white chocolate mixed with coconut oil separately and transfer it into a piping bag. Create a stunning spider web pattern on top and set the cake back in the fridge to allow the glaze and design to firm up completely.
How to Serve No Bake Vegan Chocolate Biscuit Cake (Lazy Cake) Recipe
Garnishes
This cake shines with minimalist touches—consider sprinkling crushed vegan cookies on top or tossing in a few cocoa nibs for an extra bit of crunch. Fresh mint leaves or edible flowers can add a pop of color that contrasts beautifully with the deep chocolate shades.
Side Dishes
Serve alongside a dollop of coconut whipped cream or fresh berries to introduce a refreshing brightness that balances the cake’s rich decadence. A scoop of vegan vanilla ice cream also pairs wonderfully to keep the indulgence cool and creamy.
Creative Ways to Present
Slice the cake into small squares and arrange on a rustic wooden board for a casual gathering, or place a single slice on an elegant plate with drizzled berry coulis for a fancy dessert presentation. Wrapping tiny portions in parchment as bite-sized treats makes sharing effortless and fun at parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake refrigerated in an airtight container to maintain its fresh taste and firm texture. It will stay delicious for up to a week, making it a perfect make-ahead dessert that’s ready to impress whenever you need it.
Freezing
This vegan biscuit cake freezes beautifully. Wrap it tightly in plastic wrap and place in a sealed container before freezing. Use within three months for the best flavor and texture. Thaw overnight in the refrigerator prior to serving.
Reheating
This cake is best enjoyed chilled or at room temperature. No reheating is necessary, so just allow it to come to room temperature for 10–15 minutes out of the fridge if you want a softer bite—the flavors will still shine just as brightly.
FAQs
Can I use different types of vegan cookies?
Absolutely! Mixing various vegan cookies like Oreos, digestives, or biscoff adds a nice blend of textures and flavors. Feel free to customize based on what you enjoy or have on hand.
Is it necessary to use coconut cream?
Coconut cream provides a silky texture and rich mouthfeel that’s hard to replicate with other plant-based creams. However, you can experiment with other vegan cream alternatives if needed, though the final texture may vary slightly.
Can I make this cake gluten-free?
Yes, just swap out the regular vegan cookies for gluten-free vegan cookies. The rest of the ingredients are naturally gluten-free, so it’s an easy adjustment for those with gluten intolerance.
How long should the cake chill before serving?
For the best results, chilling for at least four hours is recommended, but chilling overnight will give a firmer set and even richer flavor melding.
Is the white chocolate glaze necessary?
Not at all! The glaze is optional and fantastic for presentation and extra indulgence, but the cake tastes incredible on its own with just the layered chocolate and cookies.
Final Thoughts
This No Bake Vegan Chocolate Biscuit Cake (Lazy Cake) Recipe is a delightful way to satisfy your chocolate cravings without turning on the oven or using complex techniques. Whether you’re serving it for a special event or just as a personal treat, its comforting layers of chocolate and crunchy cookies make it an absolute crowd-pleaser. I can’t wait for you to try it and make it your own—after all, the best desserts are the ones shared with friends and loved ones!
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No Bake Vegan Chocolate Biscuit Cake (Lazy Cake) Recipe
- Total Time: 4 hours 35 minutes
- Yield: 16 servings 1x
- Diet: Vegan
Description
This No Bake Chocolate Biscuit Cake, also known as Lazy Cake, is a rich, decadent vegan dessert that combines layers of dark chocolate, fudge sauce, and crunchy cookies. Perfectly chilled and topped with a glossy chocolate glaze and artistic white chocolate spider web design, it’s a stunning treat with minimal effort and no baking required.
Ingredients
Biscuit Cake
- 450 g vegan dark chocolate (70% minimum)
- 200 g vegan chocolate fudge sauce (or vegan condensed milk)
- 100 g chilled coconut cream
- 100 g vegan butter
- ½ teaspoon sea salt
- ¼ teaspoon vanilla powder (or vanilla bean paste)
- 300 g vegan cookies (e.g. Oreo-style, digestives, biscoff)
Glaze (Optional)
- 200 g chilled coconut cream
- 80 g vegan dark chocolate (70% minimum)
- 40 g vegan chocolate fudge sauce (or vegan condensed milk)
- 50 g vegan white chocolate
- 1 tablespoon coconut oil (as needed)
Instructions
- Prepare: Line the bottom and sides of a 7.5 or 8 inch cake tin with removable base using parchment paper. Break the dark chocolate into small pieces and chop or halve the cookies into bite-sized pieces.
- Melt Cake Ingredients: In a large heat-resistant bowl, combine dark chocolate, fudge sauce, vegan butter, coconut cream, sea salt, and vanilla. Melt them over a double boiler on low to medium heat, ensuring no water splashes into the bowl. Don’t stir for the first 5 minutes, then gently stir with a rubber spatula until smooth. Set aside 100 g of this mixture for topping later.
- Assemble the Cake: Spoon 4-5 tablespoons of the chocolate filling into the base of the lined cake tin. Add a layer of cookie pieces on top. Repeat layering until all chocolate filling is used. Pour the reserved 100 g chocolate mixture over the top and tap the tin to level and remove air bubbles.
- Chill: Refrigerate the cake for at least 4 hours or overnight until fully set.
- Demold the Cake: Carefully remove cake from the tin and peel off the parchment paper from the sides. Replace the parchment on the base with a fresh sheet and return the cake to the fridge to keep chilled while making the glaze.
- Make the Glaze: Finely chop the dark chocolate and place in a heat-resistant bowl. Heat coconut cream in a saucepan over medium heat just until simmering. Pour the hot cream over the chocolate and let sit for 2-3 minutes before stirring smooth. Stir in the chocolate fudge sauce and let the glaze cool to room temperature for 10-15 minutes.
- Melt White Chocolate: Combine white chocolate and coconut oil in a heat-resistant bowl and melt gently over a double boiler. Add more coconut oil if needed to achieve a similar consistency to the glaze. Transfer melted white chocolate to a piping bag and set aside.
- Glaze the Cake: Place cake on an overturned cake tin over a large bowl to catch drips. Pour the room temperature chocolate glaze over the cake, letting it run over the sides to fully coat. Score a shallow line around the base to facilitate easy removal from the tin once glaze is set.
- Spider Web Design: Pipe a white chocolate swirl on top of the cake. Using a wooden skewer or knife, gently drag lines across the swirl in one direction to create a spider web pattern. Refrigerate cake for 10-15 minutes to set the glaze and design.
- Storage: Keep chilled in an airtight container for up to one week, or freeze sealed for up to three months.
Notes
- Use vegan butter that holds well when chilled for the best texture.
- Ensure no water touches the chocolate during melting to prevent seizing.
- The glaze is optional but adds a glossy finish and decorative flair.
- For an even finer presentation, use a turntable when piping the spider web design.
- Freezing the cake allows for longer storage without losing flavor or texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
