Afternoon Tea, Cake, Gluten-free, Icing Sugar, Kids, The Railway Children Return, Vegan -
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.
Servings
8
Prep Time
20 minutes
Cook Time
0 minutes
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.
Author:@Samanthahadadi
Ingredients
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300g good quality dark chocolate, finely chopped
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150g block vegan butter
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4 heaped tbsp smooth peanut butter (or swap for more butter for nut-free)
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2 tbsp maple syrup / honey or agave syrup
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200g biscuits of choice, broken into small chunks
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4-5 tbsp Whitworths icing sugar (add to taste)
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One large handful shelled pistachio nuts, chopped
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Two large handfuls flaked almonds
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14 glace cherries, sliced
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1 tsp vanilla extract
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Pinch salt
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120g dark chocolate, finely chopped
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100ml plant-based cream (we used oat)
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2 tbsp Whitworths icing sugar
For the topping (optional):
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.