Description
This Vegan Strawberry Chocolate Fudge Cake is a luscious, no-bake dessert perfect for chocolate and strawberry lovers seeking a dairy-free alternative. Made with a crunchy vegan cookie crust, rich dark chocolate-infused tofu filling, and topped with coconut whipped cream, fresh strawberries, and fudge sauce, this cake is both indulgent and refreshing. It sets in the fridge, making it an easy yet impressive dessert for any occasion.
Ingredients
Scale
Crust
- 16 original Oreos (or other vegan cookies of choice)
- 4 tablespoons vegan butter
Filling
- 10.5 oz vegan dark chocolate
- 19.4 oz silken tofu
- 7 oz chilled full-fat canned coconut milk (use only the thick part from the top of the can)
- 4 tablespoons pure maple syrup
- 2 tablespoons cacao powder
- 1 teaspoon vanilla bean paste
- ¼ teaspoon sea salt
- 14.1 oz fresh strawberries
Topping
- 14.1 oz chilled coconut whipping cream
- 1 teaspoon vanilla bean paste
- 7 oz chocolate fudge sauce
- 3.5 oz fresh strawberries (7-10 strawberries)
- Freeze dried strawberries (optional)
Instructions
- Prepare crust: Line the bottom and sides of a 7-inch cake tin with a removable base using parchment paper. Add the cookies and vegan butter to a food processor and blitz for about 30 seconds until evenly mixed. Press this mixture firmly into the base of the cake tin, smoothing it with a spatula or flat-bottomed glass to compact it well. Chill in the fridge while preparing the filling.
- Melt chocolate: Melt the vegan dark chocolate over a double boiler (bain-marie) until smooth and glossy. Set aside to cool slightly.
- Arrange strawberries on crust: Cut the tops off the fresh strawberries so they can sit flat, then arrange them evenly across the crust base inside the tin.
- Make filling: In a high-speed blender or food processor, combine the silken tofu, thick coconut milk, maple syrup, cacao powder, vanilla bean paste, sea salt, and the arranged strawberries. Blend for a couple of minutes until smooth and creamy. Add the melted chocolate and blend again until fully incorporated and silky smooth.
- Set filling: Pour the chocolate-strawberry filling over the arranged strawberries in the cake tin, use a spatula to smooth out the top evenly. Place the cake tin in the fridge to set for 3 to 4 hours, or overnight for best results.
- Remove cake from tin: Once the filling is firmly set, carefully remove the cake from the tin and peel away the parchment paper from the sides.
- Whip coconut cream: In a large bowl, whisk the chilled coconut whipping cream until it forms stiff peaks similar to dairy whipped cream. Add vanilla bean paste and 5 tablespoons of chocolate fudge sauce, then whip again to combine evenly. Transfer the whipped cream mixture into a piping bag.
- Decorate cake: Spread the remaining fudge sauce over the top surface of the cake as desired. Pipe the whipped cream around the edges of the cake’s surface and garnish the top with fresh strawberries. Optionally, sprinkle freeze-dried strawberries for extra texture and flavor.
- Store properly: Place the finished cake in an airtight container and refrigerate. Because it contains fresh strawberries, it is best served within 1 to 2 days for optimum freshness.
Notes
- Use only the thick cream part from chilled canned coconut milk for the filling to achieve a rich texture.
- Chilling the cake overnight enhances the flavors and sets the filling perfectly.
- Coconut whipping cream brands can differ; use a brand that whips well for best results.
- This cake is best enjoyed within 1-2 days due to the fresh strawberries topping.
- Freeze-dried strawberries are optional but add a nice crunch and intensified strawberry flavor.
