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    Home » Recipes » Cakes & Muffins

    Published: Nov 18, 2018 · Modified: Feb 25, 2021 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 17 Comments

    No-Bake Espresso Chocolate Fudge Cake

    GO TO RECIPE PRINT RECIPE
    5 from 4 votes
    Simple to make with only 8 ingredients (plus salt), this No-Bake Espresso Chocolate Fudge Cake is here to rock your dessert world.  It's intensely rich and fudgy chocolate perfection, that needs no baking and is gluten-free with a nut-free option too. Where's my fork?

    Simple to make with only 8 ingredients (plus salt), this No-Bake Espresso Chocolate Fudge Cake is here to rock your dessert world.  It's intensely rich and fudgy chocolate perfection, that needs no baking and is gluten-free with a nut-free option too. Where's my fork?

    No-Bake Espresso Chocolate Fudge Cake on a black decorative plate

    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 new, rich and fudgy No Bake Espresso Chocolate Fudge Cake.

    How is it even real that you don't need to cook it?

    This my friends, is one of the many amazing recipes in Brandi Doming's new book The Vegan 8.

    The Vegan 8 Cookbook

    Brandi is the creator of the blog The Vegan 8 and her book includes 100 simple, delicious recipes made With 8 ingredients or less.

    I was sent a media copy of her book, and was given a list of recipes that I could choose from to share here, and this No-Bake Espresso Chocolate Fudge Cake was a no-brainer for me. I adore anything that involves chocolate and I've been so busy of late with the creation and writing of my own cookbook that the fact it was no-bake made it even more attractive. Plus it's been a while since my Vegan Chocolate Banana Bread and I think we all deserve a chocolate filled dessert again!

    No-Bake Espresso Chocolate Fudge Cake being sliced

    HOW TO MAKE NO-BAKE ESPRESSO CHOCOLATE FUDGE CAKE


    FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST


    This cake is a breeze to make. Here's what you need:

    Simple to make with only 8 ingredients (plus salt), this No-Bake Espresso Chocolate Fudge Cake is here to rock your dessert world. It’s intensely rich and fudgy chocolate perfection, that needs no baking and is nut-free and gluten-free too. Where’s my fork?

    And here's how it's done:

    STEP 1

    Process all of the crust ingredients together and press into a tin.

    Simple to make with only 8 ingredients (plus salt), this No-Bake Espresso Chocolate Fudge Cake is here to rock your dessert world. It’s intensely rich and fudgy chocolate perfection, that needs no baking and is nut-free and gluten-free too. Where’s my fork?
    Simple to make with only 8 ingredients (plus salt), this No-Bake Espresso Chocolate Fudge Cake is here to rock your dessert world. It’s intensely rich and fudgy chocolate perfection, that needs no baking and is nut-free and gluten-free too. Where’s my fork?

    STEP 3

    Melt the chocolate and the non-dairy milk together then add to a food processor with the other filling ingredients.

    Simple to make with only 8 ingredients (plus salt), this No-Bake Espresso Chocolate Fudge Cake is here to rock your dessert world. It’s intensely rich and fudgy chocolate perfection, that needs no baking and is nut-free and gluten-free too. Where’s my fork?
    Simple to make with only 8 ingredients (plus salt), this No-Bake Espresso Chocolate Fudge Cake is here to rock your dessert world. It’s intensely rich and fudgy chocolate perfection, that needs no baking and is nut-free and gluten-free too. Where’s my fork?

    STEP 4

    Process until smooth, then pour/spoon onto the crust.

    Simple to make with only 8 ingredients (plus salt), this No-Bake Espresso Chocolate Fudge Cake is here to rock your dessert world. It’s intensely rich and fudgy chocolate perfection, that needs no baking and is nut-free and gluten-free too. Where’s my fork?
    Simple to make with only 8 ingredients (plus salt), this No-Bake Espresso Chocolate Fudge Cake is here to rock your dessert world. It’s intensely rich and fudgy chocolate perfection, that needs no baking and is nut-free and gluten-free too. Where’s my fork?

    STEP 5

    Level off the top then chill for a few hours or overnight.

    Simple to make with only 8 ingredients (plus salt), this No-Bake Espresso Chocolate Fudge Cake is here to rock your dessert world. It’s intensely rich and fudgy chocolate perfection, that needs no baking and is nut-free and gluten-free too. Where’s my fork?

    STEP 6

    Make some optional chocolate curls. Remove the cake from the pan and scatter them on top.

    That's it!

    Fork in a slice of No-Bake Espresso Chocolate Fudge Cake

    This No-Bake Espresso Chocolate Fudge Cake is:

    • Rich and indulgent
    • Very chocolatey
    • Sweet, but not too sweet
    • Decadent and really fudgy
    • Super easy to make
    • Pretty healthy a far as chocolate fudge cakes go
    • Gluten-free with a nut-free option too
    • Great for making in advance as it keeps really well in the fridge for ages.

    No-Bake Espresso Chocolate Fudge Cake with bite taken

    It is absolutely perfect served alone, but would also be amazing with some fresh raspberries or other berries to cut through the richness.

    I must say that I'm pretty fussy as far as chocolate cakes and raw desserts go, but this one is superb. We all absolutely loved it. Brandi has outdone herself.

    If you want to try more of her wonderful recipes, be sure to check her book out. You can find find it on Amazon here, or everywhere else thats sells books.

    Simple to make with only 8 ingredients (plus salt), this No-Bake Espresso Chocolate Fudge Cake is here to rock your dessert world.  It's intensely rich and fudgy chocolate perfection, that needs no baking and is gluten-free with a nut-free option too. Where's my fork?

    For more no bake recipes, check out these great options:

    1. Healthy No Bake Bars
    2. No Bake Cinnamon Apple Energy Bars 
    3. Homemade Larabar Bites 

    And if you want more indulgent chocolate-y vegan recipes, check out these great options:

    1. Cheesecake Topped Vegan Brownies
    2. Chocolate Marshmallow Cookies
    3. Chocolate Chip Cookie in a Mug
    4. Caramel Chocolate Vegan Popcorn
    5. Vegan Chocolate Banana Bread

    And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!

    Simple to make with only 8 ingredients (plus salt), this No-Bake Espresso Chocolate Fudge Cake is here to rock your dessert world.  It's intensely rich and fudgy chocolate perfection, that needs no baking and is gluten-free with a nut-free option too. Where's my fork?

    No-Bake Espresso Chocolate Fudge Cake

    Author: Melanie McDonald
    5 from 4 votes
    Simple to make with only 8 ingredients (plus salt), this No-Bake Espresso Chocolate Fudge Cake is here to rock your dessert world.  It's intensely rich and fudgy chocolate perfection, that needs no baking and is gluten-free with a nut-free option too. Where's my fork?
    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 g raw, unsalted sunflower seed kernels
    • ⅛ teaspoon fine salt
    • 2 tablespoons / 12 g unsweetened cocoa powder
    • ¼ teaspoon ground espresso
    • 2½ tablespoons / 50 g pure maple syrup

    For the filling

    • 1½ cups / 300 g dairy-free semisweet chocolate chips
    • ½ cup + 1 tablespoon / 135 g "lite" canned coconut milk , or cashew milk, shaken first
    • 3 tablespoons / 48 g creamy roasted almond butter , (see notes for nut-free alternative)
    • 1 teaspoon / 5 g vanilla extract
    • ½ to 1 tablespoon / 3 to 6 g ground espresso
    • 1½ tablespoons / 9 g unsweetened cocoa powder
    • ⅛ teaspoon fine salt

    Optional

    • dairy-free dark chocolate curls for garnish
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • To make the crust, add the sunflower seed kernels to a food processor, and process for about 30 seconds or until finely ground into a flour. Add the salt, cocoa powder, and espresso, and process until combined. Add the syrup, and pulse until it all comes together into sticky large clumps and holds together when pressed between your fingers. 
    • Line the bottom of a 6-inch springform pan with parchment paper and spray the sides with nonstick spray for easy removal later. Press the crust mixture into the pan, making a flat, even layer along the bottom but not up the sides. Wipe the processor completely clean.
    • 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 and no more bits remain. Add the chocolate mixture to the food processor. Add the almond butter, vanilla, espresso, cocoa powder and ⅛ teaspoon salt to the food processor, and 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 solid throughout, at least 2 to 4 hours but ideally overnight. Garnish with thickly shaves chocolate curls, if desired. Store covered in the fridge. 
    • To make the chocolate curls, place a dark chocolate bar on a microwave-safe plate and microwave on HIGH for just a few seconds to soften it. Use a vegetable peeler to shave the edges and create long curls. 

    NOTES

    Cashew butter will work in place of almond butter, just make sure it is the raw variety with no added oils or sugar. 
    To make this nut-free, sub with sunflower seed butter (such as Sunbutter). Thanks to the chocolate and since it's a small amount, the sunflower seed taste is not noticeable. 

    NUTRITION

    Serving: 1servingCalories: 467kcalCarbohydrates: 43gProtein: 9gFat: 32gSodium: 106mgFiber: 8gSugar: 28g

    Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so 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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    Reader Interactions

    Comments

    1. 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
    2. 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
    3. Dawn Reynolds says

      October 25, 2019 at 8:19 am

      Hi there,
      , I'm a bit confused by the measurements for the filling, I did one tablespoon of cocoa powder and that was more than 9g and it was supposed to be 1 and 1/2 tablespoons. Some issue with the espresso, should this have been teaspoons?

      Thanks

      Reply
      • Melanie McDonald says

        October 25, 2019 at 9:52 am

        I can't speak for the accuracy of the gram measurements as this isn't one of my recipes. It's reprinted with permission from Brandi Doming's cookbook. I can say that I've made the cake many times and always got a good result though.
        It calls for 1/4 teaspoon of espresso powder and 2 tablespoons cocoa powder. That is correct.
        I am a stickler for always weighing flour in cakes etc, but if a recipe just calls for 1 or 2 tablespoons or teaspoons of something like cocoa, I always just use my measuring spoons because a gram or so under or over won't make any difference to the outcome and they are pretty accurate.
        If you accidentally use a little too much of either of these ingredients or a tiny bit less it really won't matter in this recipe.
        I hope you enjoy the cake. I love this recipe!

        Reply
    4. Natalie says

      May 24, 2019 at 11:05 pm

      5 stars
      I love espresso and chocolate together! This cake looks gorgeous!

      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 review it and share this recipe with your wonderful reviews. 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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