Simple to make with only 8 ingredients this easy No Bake Chocolate Cake is intensely rich & fudgy, naturally gluten-free and can easily be made nut-free.
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You all know I love chocolate, right? Hello vegan lava cakes and chocolate cheesecake.... Well, mine, and your, chocolate dreams are coming even truer right now with this very rich and fudgy No Bake Chocolate Cake that it made with mostly healthy ingredients. How is it even real that you don't need to bake it?!
In this post: Everything you need to make No Bake Chocolate Cake
Recipe excerpted from Brandi Doming's book The Vegan 8 and shared with permission from both Brandi and her publisher. The photography in this post is my own.
Ingredients
This healthy chocolate dessert is a breeze to make. Here are the ingredients you need:
And a few recipe notes:
- Chocolate - For this recipe you need some dairy-free chocolate chips to melt into the filling AND a bar of chocolate for making the chocolate curls.
- Nut or seed butter - You can use any variety of nut or seed butter in this recipe, but I think almond butter gives the tastiest results. To keep nut-free use sunflower seed or pumpkin seed butter.
- Espresso/instant coffee - This is recommended but optional. A hint of coffee really brings out the flavor of chocolate and makes the cake much richer and tastier. However, if you really don't like coffee omit it.
- Light coconut milk - From a can. This makes the cake filling really rich and creamy. No coconut taste comes through in the finished dessert. Need a substitution? Any other creamy plant milk such as cashew milk or oat milk can be used if you prefer.
Chef's Tip - For a fabulous Christmas dessert, omit the coffee and add ½ to ¾ teaspoon of peppermint or orange extract to the filling.
How To Make No Bake Chocolate Cake
No oven is required to make this No Bake Chocolate Cake recipe. It's so simple! Here's how it's done:
- Process all of the crust ingredients together and press into the prepared pan.
- Melt the chocolate and non-dairy milk together then add to a food processor with the other filling ingredients.Process until smooth.
- Pour/spoon onto the crust. Level off the top then chill for a few hours or overnight.
- Remove the cake from the pan and scatter chocolate curls over the top.
How To Make Chocolate Curls
Chocolate curls on the top of your no bake chocolate cake make it look really special and they are really easy. All you need is a vegetable peeler or paring knife.
- Take a large room temperature rectangular bar of dairy-free chocolate. It must be plain chocolate with no nuts or other additions in it.
- Unwrap and with a vegetable peeler gently peel strips off the side of the bar (digging in hard with the peeler) onto a plate or small baking tray. If using a paring knife, scrape the knife carefully towards you along the flat edge of the bar, forming chocolate curls with the blade.
- Rotate the bar as it warms in your hands and if it gets too soft pop it in the fridge for a few minutes before continuing.
- Once you've got enough curls put the plate or baking tray into the fridge or freezer to make the curls firm up. Don't handle them until you need them as they are very delicate and melt easily.
Serving Suggestions
No Bake Chocolate Cake can be served alone or with a dollop of vegan cream. It also works really well with a little fresh mint, chopped nuts (such as hazelnuts, pecans, almonds, walnuts or peanuts), date caramel or fresh raspberries (or other berries) which cut through the richness, adding a burst of flavor and color.
Making Ahead & Storing
This is a fantastic chocolate dessert for making ahead. It will easily keep for up to 2 weeks in the fridge when stored in an airtight container, or wrapped in a good layer of plastic wrap.
Recipe FAQs
To make this cake in a 9 inch pan I recommend multiplying all of the ingredients (except the large chocolate bar for the curls) by 3.
More No Bake Recipes
Recipe
No Bake Chocolate Cake
Author:Ingredients
For the crust
- 1 cup (140 grams) raw sunflower seed kernels , unsalted
- ⅛ teaspoon fine sea salt
- 2 tablespoons cocoa powder , unsweetened
- ¼ teaspoon ground espresso , or finely ground coffee
- 2½ tablespoons (38 ml) maple syrup
For the filling
- 1½ cups (300 grams) semi-sweet chocolate chips
- ½ cup + 1 tablespoon (135 ml) light canned coconut milk , or any other creamy plant milk
- 3 tablespoons natural nut or seed butter , I like to use almond butter
- 1 teaspoon vanilla extract
- ½ to 1 tablespoon ground espresso , or finely ground coffee
- 1½ tablespoons cocoa powder , unsweetened
- ⅛ teaspoon fine sea salt
For decoration
- 1 large bar of approx 3oz (90 grams) dairy-free dark chocolate , to make the chocolate curls
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Line the bottom and sides of a 6-inch springform pan with parchment paper for easy removal later.
- To make the crust, add the sunflower seed kernels to a food processor or blender, and process until finely ground into a flour-like consistency. Add the salt, cocoa powder, and espresso, and process until combined. Drizzle in the syrup, and pulse until it comes together into sticky large clumps and holds together when pressed between your fingers.
- Press the crust mixture into the prepared pan, making a flat, even layer along the bottom but not up the sides.
- To make the filling, add the chocolate chips and milk to a large microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir well, and then heat in 15-second increments until the chocolate is almost melted. Stir until completely smooth.If you don't have a microwave melt the chocolate and milk together in a glass bowl over a pan of gently boiling water.
- Add the chocolate mixture to the food processor along with the nut/seed butter, vanilla, espresso (as much or as little as you like), cocoa powder and ⅛ teaspoon salt. Process for 2 to 3 minutes or until completely smooth. Scrape the sides, and process once more.
- Pour the filling over the crust, and smooth the top. Chill in the fridge until completely set throughout, at least 2 to 4 hours but ideally overnight.
- To make the chocolate curls, use a vegetable peeler or paring knife to shave the edges of a chocolate bar, creating long curls. Let them drop onto a plate. It's easier if your chocolate bar is at room temperature and not cold. Refrigerate the curls so they firm up.
- Remove the chocolate cake from the pan, transfer to a serving plate, then garnish the top with the chocolate curls.
NOTES
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Ty G. says
So I'm not vegan, but my mom's in a new vegan food kick and I scoured everywhere for recipes for her birthday cake (panicking a little, since I don't have a working oven) and stumbled onto this. Oh my God, it was both a lifesaver and a resounding HIT! My parents both loved it. It turned out suuuper fudgey and delicious—they already requested I make it again! I added walnuts to the crust and topped it with piped caramel, since my mom likes both. It was wonderful. Thank you SO much for the delicious recipe!
JJ says
I originally tried this recipe a few years ago when my oven broke the day before Thanksgiving and I needed a dessert for my sister-in-law who has allergies to nuts, dairy, eggs, and vanilla. I just subbed more maple syrup for the vanilla in the filling - it worked GREAT, and the whole family loved it. It's fudgy and wonderful. I've been making it every year since, even though my oven's been fixed for ages! I've even made it for friends who have gluten issues, as well. Thanks for this fantastic recipe.
ania says
hi! how to make it without microwave?
Melanie McDonald says
Sit a bowl over some gently boiling water in a pan, add the chocolate and the milk, stir frequently until melted and smooth.
marion says
I made this cake because my oven broke and I needed something to serve to my weekly group of lovely mothers with their babies, some of whom are dairy intolerant, and new mummies need something special. This is now top of my go-to recipes, it was relatively easy, quick and absolutely luxuriously delicious. It is way beyond anything I've cooked in the oven, so non-bake superior cakes rule!
A Virtual Vegan says
I'm really pleased you enjoyed it Marion! And I love that you made it for a group of new Mums. I agree they deserve a special treat!
Natalie says
I love espresso and chocolate together! This cake was incredible!
Anita says
Hi one is highly allergic to sunflower seeds what can one use instead
Thanks
A Virtual Vegan says
You can use nuts instead. Cashews, almonds, walnuts or pecans would all work.
Luiza says
Is it supposed to be put in the freezer or the regular fridge?
A Virtual Vegan says
It doesn't need to be frozen. It says in the directions to set it in the fridge and store it in there too.
Deb says
Mel, this looks do decadent! Could I use ground coffee in lieu of the espresso ?
A Virtual Vegan says
I have and it was fine. Enjoy!
The Vegan 8 says
Mel, your pictures are just so stunning and captured my cake so beautifully! I'm in awe of how perfect it looks! And can I say just how happy I am at how much you loved this cake and your wonderful review of my book! It is so appreciated and I'm so grateful that you took the time to make and share this recipe. Thank you so very much!! It looks incredible and you nailed the chocolate curls girlfriend!
A Virtual Vegan says
Aaaww thank you Brandi! It was my pleasure. It's a beautiful book and I'm sure it will do very well.
Lauren says
This looks so delicious! Can I ask what the purpose of the coconut milk is? Is it to function as a liquid, or is it supposed to be a thickener? Could I substitute for oat or soya milk, for example?
A Virtual Vegan says
Thank you. Coconut milk is best because it's really thick and rich with a high fat content so adds to the creamy texture and decadence of the finished cake. It also compliments the flavours. It really is the best option, but creamy cashew milk is listed as an alternative in the recipe too. Both are both better options than soy or oat milk.