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Crunchy, rich, chocolatey, this Chocolate Biscuit Cake is a combination of many my favourite things together. All you need are 7 ingredients and no baking required!
Sometimes a delicious dessert doesn’t need to take long to make, and it doesn’t have to be complicated, which is the case for this chocolate biscuit cake.
But to be clear, this is not actually like a regular cake. It’s more close to rocky road, a no-baked bars made with milk chocolate and marshmallows.
I actually know this chocolate biscuit cake long time ago when I was watching The Happy Pear’s YouTube. However, later to my knowledge, this chocolate biscuit cake was the Queen’s favourite (surprise?). So I guess it could be officially entitled to the name now.
Anyway, regardless of the naming, it’s just a really delicious chocolate dessert to enjoy anytime of the year.
What’s special about this Chocolate Biscuit Cake?
- Super easy to make, only 7 ingredients
- Crunchy, chocolatey, just DELICIOUS
- Vegan, no dairy, no egg, no animal products
- No-bake, no fuss in the making process
Ingredients You Need
Basically, you only need these 7 ingredients to make this delicious chocolate biscuit cake:
- Dark chocolate, 50-70% cacao content
- Non-dairy margarine, vegan spread
- Maple syrup, or another type of vegan syrup
- Digestive biscuits
- Toasted hazelnuts
- Toasted walnuts
- Mixed dried fruits, like raisins, dried cranberries, sultana
On some special occasions, like Christmas, I like to add fresh orange zest to give the case some extra flavours and aroma.
How to Make Chocolate Biscuit Cake
- Melt the dark chocolate and margarine together by using a double boil.
- Break the biscuits into small chunks.
- Roughly chop the nuts and add them to the broken biscuits along with dried fruits (and orange zest).
- Add the maple syrup and biscuits/nut mixture to the melted chocolate, and then mix all together.
- Transfer the mixture into the prepared loaf tin. Spread it out evenly.
- Put it into the freezer for 30 minutes, or until it’s completely set.
- Take it out from the freezer and cut it into thick slices. Then EAT!
How to Store Chocolate Biscuit Cake
Store this cake in the freezer. It can last at least 2–3 weeks. Let it defrost for 5-10 minutes a bit before serving if it’s too hard.
Questions You Might Have
What kind of biscuits can I use?
I personally prefer to use digestive biscuits or tea biscuits for this recipe because they are usually mildly sweetened and salted that create a beautiful balance with the dark chocolate. But I’d also say you can use any kind of biscuits you want to create different flavour profiles.
So if you want to use brownie cookies, don’t let me stop you. Just keep in mind that the cookies/biscuits you use will have an influence on the final taste/texture.
I don’t have non-dairy margarine, can I use anything else?
I use margarine here to give this chocolate biscuit cake a mild buttery taste and better texture. But if you don’t have it at hand, or you want a richer flavour, vegan butter is another option.
Are there other substitutions for hazelnuts?
Yes, you can use another type of nuts if you want, like pecans, almonds, or just use more walnuts. Here I use hazelnuts mainly for the flavour because I think we all know that hazelnuts and chocolate are a match made in heaven.
Final Words
This chocolate biscuit cake is really one of the easiest yet delicious desserts you can make when you don’t have much time of you’re craving something chocolatey and crunchy (which is what I generally crave for after meals).
All you need is 7 basic ingredients and 15 minutes to put together. And just leave the rest to the freezer, and you’ll soon have a delicious chocolate biscuit brick!
I hope you will love this chocolate biscuit cake as much as I do. Let me know if you have any questions or thoughts by leaving comments below. — Nora
More Vegan Recipes:
- Vegan Raspberry Marble Baked Cheesecake (1 secret ingredient)
- Vegan Victoria Sponge Cake (w/ gluten-free)
- Vegan Spiced Giginer Chocolate Brownie Cake (w/ gluten-free option)
Chocolate Biscuit Cake (Vegan, No-bake)
Ingredients
- 160 g dark chocolate, 50-70%
- 40 g non-dairy margarine, vegan spread
- 40 g maple syrup, or another type of vegan syrup
- 80 g digestive biscuits
- 40 g toasted hazelnuts
- 30 g toasted walnuts
- 35 g mixed dried fruits, like raisins, dried cranberries, sultana
- 1 tsp fresh orange zest, optional
Instructions
- Line an 8” loaf tin with baking paper.
- Add dark chocolate and margarine to a heat-resistant bowl. Melt them together by using a double boiler (over boiling water) or in a microwave*.
- Break the biscuits into small chunks.
- Roughly chop the nuts and add them to the broken biscuits along with dried fruits and orange zest.
- Add the maple syrup and biscuits/nut mixture to the melted chocolate. Use a spatula to mix all together evenly.
- Transfer the mixture into the prepared loaf tin. Spread it out evenly.
- Put it into the freezer for 30 minutes, or until it’s completely set.
- Take it out from the freezer and cut it into thick slices. If it’s too hard, let it sit at room temperature for 5 minutes to defrost a bit before cutting. Enjoy!
Video
Notes
- *How to melt chocolate in a microwave: Use medium-low heat with 30 second as an interval to melt the chocolate. Make sure don’t overheat the chocolate; otherwise it might get burnt.
- Storage: Store this cake in the freezer. It can last at least 2–3 weeks.
