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


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
Whole wheat biscuits, 400 g
The Coating
Coconut cream, 200 ml
Dark chocolate, 50 g
high quality


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.

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.
Vegan Chocolate Biscuit Cake
Delicious vegan cake
Vegan Chocolate Biscuit Cake