Vegan Chocolate Biscuit Cake
Frozen and delicious vegan chocolate and biscuit cake for hot summer days with a coating of coconut cream and chocolate - one of the most delicious vegan desserts you will eat this summer!
- DessertsType
- EasyDifficulty
- 15-30 minPrep. Time
- 16Serving/Unit
Ingredients
The Cake
Dark chocolate, 150 g
high quality
Coconut cream, 200 ml
Sugarcane, 6 flat tablespoons
Soy milk, 3/4 cup
or almond milk, without added sugar
Coconut oil, 40 ml
liquid
Whole wheat biscuits, 400 g
The Coating
Coconut cream, 200 ml
Dark chocolate, 50 g
high quality
Preparation
1. Place the chocolate, coconut cream, sugar, soy milk and coconut oil in a bowl.2. Place the bowl in the microwave to heat for 1 minute, remove and mix well until the chocolate is completely melted.3. Break the biscuits and add them into the chocolate batter.4. Transfer the mixture to a round pan wrapped in a cake collar.5. Place in the freezer for at least 4 hours.6. Prepare the coating: heat the coconut cream with the chocolate in a small pan and mix until the chocolate has completely melted.7. Remove the cake from the pan and spread the icing on all sides. A great vegan chocolate biscuit cake is obtained,8. Bon appetite (:Total time: 5-7 hours
Equipment: round pan with a cake collar.
The preparation method also includes melting.
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| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 278 cal | 336 cal |
| Proteins | 3 g | 4 g |
| Carbohydrates | 33 g | 39 g |
| Fat | 15 g | 18 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Recipe by 
