Vegan Chocolate Fridge Cake

This cake is a more elegant version of the classic fridge cake. It’s simple to make, and easily adaptable - just grab whatever you have to hand or lurking in your pantry! This one is fun to make with children during school holidays, too.

Vegan Chocolate Fridge Cake

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

0 minutes

Author:

@Samanthahadadi

Ingredients

300g good quality dark chocolate, finely chopped
150g block vegan butter
4 heaped tbsp smooth peanut butter (or swap for more butter for nut-free)
2 tbsp maple syrup / honey or agave syrup
200g biscuits of choice, broken into small chunks
4-5 tbsp Whitworths icing sugar (add to taste)
One large handful shelled pistachio nuts, chopped
Two large handfuls flaked almonds
14 glace cherries, sliced
1 tsp vanilla extract
Pinch salt

For the topping (optional):

120g dark chocolate, finely chopped
100ml plant-based cream (we used oat)
2 tbsp Whitworths icing sugar

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Directions

Gently melt the chocolate, butter and peanut butter, stirring until smooth and glossy. Remove from the heat, then stir in the broken biscuit, nuts, cherries, vanilla and salt until well combined.
Tip into a silicone cake tin (alternatively, you can line a brownie tin for a rectangular cake), pressing the mixture down with the back of a spoon. Place in the fridge to chill overnight, or until firm.
Now, make your topping (if using). In a Bain marie, gently heat your cream and dark chocolate, stirring constantly, until melted and glossy. Stir in the icing sugar. Pour over your cake, and allow to set in the fridge.
Serve at room temperature topped with fresh berries.