Theresa’s Soft & Crunchy Vegan Biscuit Cake

This is a family staple in our home, on special occasions.. I have made so many versions of this and although it always turns out delicious, we have decided that this is by far our favourite. Although it only takes about 15 minutes to put together and needs half an hour to set in the fridge, it can be eaten straight away in emergency situations. Soft, yet crunchy, heavenly chocolatey, fluffy and light!

Theresa’s Soft & Crunchy Vegan Bisquit Cake

Serves 8


225g vegan butter (use a healthy non-hydrogenated one, or homemade)

1/2 cup maple syrup

1/2 cup coconut sugar

1tsp vanilla extract

10tbsp raw cacao powder

A small pinch of salt

500ml vegan cream (I like to use oatley oat cream)

27 wholemeal vegan organic digestive biscuits


🌸 Place the butter in a saucepan and melt over gentle heat.

🌸 Add the maple syrup, the sugar, the vanilla extract, the cacao and the salt and stir with a whisk until smooth.

🌸 Pour the cream in a separate bowl.

🌸 Whisk the chocolate mixture into the cream until it is glossy and thick, like a mousse.

🌸 In a square dish, place a layer of 9 biscuits.

🌸 With a large spoon, layer thickly about a third of the chocolate mixture and spread evenly over the biscuits.

🌸 Repeat with two more layers of biscuits and chocolate, smoothing out the surface.

🌸 Place in the fridge to set for a minimum of half an hour, or devour instantly.

To make this really pretty, you can dust the surface with some cacao powder.

For a richer, creamier version, you can spread a thick layer of whipped cream on top and then dust with a touch of cacao.


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