This vegan cake is a delight in every way, not only for its intense chocolate flavor but also because it's made entirely with plant-based ingredients.
Vegan baking has revolutionized the way we think about desserts. By eliminating eggs, dairy, and gelatin, it has proven that rich flavors and creamy textures don't depend on animal products. This chocolate cake is a perfect example of that.
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Its crispy and flavorful base, which can be made with any type of cookie you like, the creamy chocolate filling made with tofu and plant-based yogurt, and its chocolate shavings topping make it completely irresistible. You could serve it with fresh fruit or whipped coconut cream if you'd like to experiment with other toppings.
The best thing about this tart is that it's also ideal for people with lactose intolerance and those following an egg-free diet, and of course, for chocolate lovers. Furthermore, its no-bake preparation makes it a perfect recipe for beginners, for cooking with children, or for a last-minute dessert without any fuss.
Recipe Information
- Preparation time: 20 minutes
- Cooking time: 5 minutes
- Total time: 25 minutes (plus cooling time)
- Servings: 12
- Category: Pastry
- Cuisine type: Vegan
- Calories per serving (kcal): 154
Ingredients for Vegan Chocolate Cake
- 220 g crushed vegan Oreo-type cookies
- 45 g melted margarine
- 400 g dark chocolate
- 400 g tofu
- 400 g vegan Greek yogurt
- 50 g maple syrup
- 2 teaspoons vanilla paste
- ½ teaspoon salt
- Chocolate shavings for decoration
How to make vegan chocolate cake
We start by mixing 220 grams of chopped vegan Oreo-type cookies with 45 grams of melted margarine until it's well combined and resembles wet sand.
Grease and line the base of an 18cm diameter springform tin with parchment paper. Pour in the cookie mixture and smooth it with a spatula. Set aside in the refrigerator while you prepare the filling.
We melt 400 grams of dark chocolate in the microwave or in a double boiler.
Place 400 grams of tofu, 400 grams of vegan Greek yogurt, 50 grams of maple syrup, 2 teaspoons of vanilla paste, and half a teaspoon of salt in a blender or food processor. Blend thoroughly until smooth.
Add the melted chocolate and blend for a couple of minutes, until everything is integrated and has a homogeneous color.
Pour the mixture over the biscuit and smooth it with a spatula. Refrigerate for a minimum of 4 hours or until the next day.
We unmold it and decorate it with chocolate shavings.
We serve this delicious vegan cake chilled.
Easy Preparation Summary
- Mix the crushed cookies with the margarine.
- Press the crushed cookies as a base in a springform pan and refrigerate.
- Melt the chocolate and set aside.
- Blend the tofu with the vegan Greek yogurt, maple syrup, vanilla, and salt.
- Add the chocolate and mix well.
- Pour the mixture over the cookie base, smooth the top, and refrigerate for at least 4 hours.
- Unmold the vegan tart and decorate it with chocolate.
Serve
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