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    Home » Recipes » Cakes & Muffins

    Published: Oct 21, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 16 Comments

    No Bake Chocolate Cake

    JUMP TO RECIPE PIN
    5 from 6 votes
    a slice of no bake chocolate cake

    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.

    close up photo of a no bake chocolate cake covered in chocolate curls

    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

    Jump to:
    • Ingredients
    • How To Make No Bake Chocolate Cake
    • How To Make Chocolate Curls
    • Serving Suggestions
    • Making Ahead & Storing
    • Recipe FAQs
    • More No Bake Recipes
    • Recipe
    • Comments & Reviews

    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.

    a slice being taken from a no bake chocolate cake

    Ingredients

    This healthy chocolate dessert is a breeze to make. Here are the ingredients you need:

    no bake chocolate cake ingredients as per the written ingredients list

    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:

    step by step photos showing how to make this recipe (as per the written instructions)
    1. Process all of the crust ingredients together and press into the prepared pan.
    2. Melt the chocolate and non-dairy milk together then add to a food processor with the other filling ingredients.Process until smooth.
    3. Pour/spoon onto the crust. Level off the top then chill for a few hours or overnight.
    4. Remove the cake from the pan and scatter chocolate curls over the top.
    a slice of no bake chocolate cake with a bite taken from the end

    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.

    1. Take a large room temperature rectangular bar of dairy-free chocolate. It must be plain chocolate with no nuts or other additions in it.
    2. 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.
    3. 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.
    4. 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

    Can I make this cake in a 9 inch pan instead of a 6 inch?

    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

    • Raw Vegan Fruit Cake
    • Healthy No Bake Bars
    • Vegan Chocolate Cheesecake
    • No Bake Oatmeal Peanut Butter Bars

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe

    a no bake chocolate cake covered in chocolate curls on a black metal plate

    No Bake Chocolate Cake

    Author: Melanie McDonald
    5 from 6 votes
    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.
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 15 minutes
    Chill time 2 hours
    TOTAL TIME: 15 minutes
    Servings: 6 servings

    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

    • Food Processor
    Prevent your screen from going dark

    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

    Store No Bake Chocolate Cake for up to 2 weeks in an airtight container (or wrapped well with cling-wrap) in the fridge.
    To make this cake in a 9 inch pan instead of a 6 inch pan, I recommend multiplying all of the ingredients (except the large chocolate bar for the curls) by 3.
    Chef's Tip - For a fabulous Christmas dessert, omit the coffee and add ½ to ¾ teaspoon (or to taste) of peppermint or orange extract to the filling.

    NUTRITION

    Serving: 1servingCalories: 474kcalCarbohydrates: 39gProtein: 8gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 3mgSodium: 123mgPotassium: 486mgFiber: 7gSugar: 24gVitamin A: 37IUVitamin C: 0.3mgCalcium: 61mgIron: 5mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

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      Recipe Rating




    1. JJ says

      November 23, 2022 at 5:04 pm

      5 stars
      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.

      Reply
    2. ania says

      May 18, 2022 at 1:08 pm

      hi! how to make it without microwave?

      Reply
      • Melanie McDonald says

        May 18, 2022 at 1:26 pm

        Sit a bowl over some gently boiling water in a pan, add the chocolate and the milk, stir frequently until melted and smooth.

        Reply
    3. marion says

      November 04, 2019 at 2:31 am

      5 stars
      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!

      Reply
      • A Virtual Vegan says

        November 04, 2019 at 8:49 am

        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!

        Reply
    4. Natalie says

      May 24, 2019 at 11:05 pm

      5 stars
      I love espresso and chocolate together! This cake was incredible!

      Reply
    5. Anita says

      January 10, 2019 at 12:16 am

      Hi one is highly allergic to sunflower seeds what can one use instead
      Thanks

      Reply
      • A Virtual Vegan says

        January 10, 2019 at 10:06 am

        You can use nuts instead. Cashews, almonds, walnuts or pecans would all work.

        Reply
    6. Luiza says

      December 31, 2018 at 1:28 pm

      Is it supposed to be put in the freezer or the regular fridge?

      Reply
      • A Virtual Vegan says

        December 31, 2018 at 3:33 pm

        It doesn't need to be frozen. It says in the directions to set it in the fridge and store it in there too.

        Reply
    7. Deb says

      December 17, 2018 at 6:21 am

      Mel, this looks do decadent! Could I use ground coffee in lieu of the espresso ?

      Reply
      • A Virtual Vegan says

        December 17, 2018 at 9:04 am

        I have and it was fine. Enjoy!

        Reply
    8. The Vegan 8 says

      November 19, 2018 at 10:01 pm

      5 stars
      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!

      Reply
      • A Virtual Vegan says

        November 20, 2018 at 2:38 pm

        Aaaww thank you Brandi! It was my pleasure. It's a beautiful book and I'm sure it will do very well.

        Reply
    9. Lauren says

      November 18, 2018 at 11:08 am

      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?

      Reply
      • A Virtual Vegan says

        November 18, 2018 at 7:53 pm

        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.

        Reply

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    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

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