With a rich fudgy chocolate filling that's loaded with cookie pieces, this vegan lazy cake can be made in under 20 minutes of hands-on time.
Keep it simple by making the easy chocolate biscuit cake on its own. Or add some wow factor with a chocolate glaze and spider web design, perfect for Halloween!
This recipe is a paid collaboration with Natures Charm, all views are my own
🔪 What To Expect
- TASTE: The chocolate cake itself tastes like a big rich and decadent chocolate truffle! You can easily adapt the flavor by adding a few drops of orange extract, mint extract, or rum extract.
- TEXTURE: A combination of smooth chocolate filling and added crunch from the cookies. This is a pretty heavy dessert, so you only need a small slice to be satisfied 🙂
- LEVEL OF EASE: Ridiculously easy to make if you just go for the vegan chocolate biscuit cake on its own. The glaze and web design take a little bit more hands-on time, but give the cake a really fun element!
- BEST SERVED: As the name "Lazy Cake" suggests, this dessert is a great option when you're short on time as there is very little preparation involved. Being a no-bake dessert, it's also great for summer when you don't want to heat up the oven.
- ALLERGENS: As well as being eggless and dairy-free, this recipe is made without nuts and can be easily adapted as gluten-free by using GF cookies.
📝 What Is Lazy Cake?
A Lazy Cake is an easy no-bake chocolate cake filled with broken biscuit pieces. It's otherwise known as Chocolate Biscuit Cake or Chocolate Fridge Cake. Popular in Europe and the Middle East, it takes on many different names depending on the country.
In Italy, it's enjoyed as Chocolate Salami (Salam de Biscuit), or as German Kalter Hund, and it's known as a Kormos log in Greece where it is made into an easy log-shaped dessert.
You may also see it referred to as Chocolate Mosaic Cake or Chocolate Tiffin Cake!
🧾 Ingredients Needed
Here's everything you need to make this easy no-bake chocolate biscuit cake from scratch:
- Vegan chocolate. For the filling, I recommend a good quality dark chocolate with at least 70% cocoa solids. The non-dairy white chocolate and coconut oil are optional, depending on whether you're adding a design to the cake.
- Vegan cookies. You can pretty much use your favorites here. I use a combination of digestives, Lotus biscoff, and oreo-style sandwich cookies. You can also use homemade oreos, gingerbread, vanilla wafers, or any cookies that you need to use up at home!
- Vegan chocolate fudge sauce. This is used for both the cake filling and chocolate glaze. It gives an amazing flavor to the filling and helps to prevent the glaze from cracking when you cut into it the cake.
- Coconut whipping cream. Nature's charm coconut whipping cream forms the base of the cake and glaze.
- Vegan butter. It’s important to note that this recipe calls for stick butter, not the spreadable kind from a tub, I used VioLife stick butter.
🥣 How To Make Vegan Lazy Cake
Find the full list of ingredients, quantities, and instructions in the recipe card at the end of this post.
This cake essentially comes together in 2 easy parts, melting the filling ingredients and assembling the cake.
As well as adding any vegan cookies of your liking, you can also chuck other ingredients like these vegan marshmallows.
Dried fruits (raisins, cherries, or cranberries), and nuts (peanuts, hazelnuts, pecans, walnuts, pistachios) also make a great addition to biscuit cake.
Make the easy no-bake filling
- Slowly melt the chocolate biscuit cake filling ingredients over a double boiler.
- Carefully stir with a rubber spatula until you have a smooth mixture. Separate 100g of the mixture and set aside for topping the cake.
Assemble the cake
- Add 4-5 tablespoons of the chocolate filling to the base of the lined cake tin. Follow this with a layer of cookie pieces. and continue the process until you have used all of the main chocolate filling.
- Pour the reserved 100g of chocolate filling on top of the cake, and tap the pan on your counter to level out the ingredients and knock out any air bubbles.
- Demold the cake and remove the parchment paper from the sides. Place the cake back in the fridge while you make the glaze.
Making the glaze
You can absolutely go ahead and enjoy this delicious chocolate biscuit cake as is. But, if you want to take the visuals to the next level, this chocolate glaze will do the trick!
It's similar to the one featured in my Ferrero Rocher Cake.
- Heat the coconut whipping cream over a double boiler and pour it into a bowl with finely chopped chocolate. Allow it to sit for 2-3 minutes uncovered, then stir in the chocolate fudge sauce.
- Place the cake on top of an upside-down cake tin and place it into a large bowl (this is to catch the chocolate glaze that flows over). Pour the room temperature glaze over the top of the cake and allow it to run down the sides to completely cover the cake.
Spider web design
- Pipe a swirl of melted white chocolate on top of the cake.
- Take a wooden skewer or knife and move it across the lines in one direction to create a web design.
- Place the cake back in the fridge to set for 10-15 minutes.
💬 Tips & FAQs
- Use a rotating cake stand so that you can easily create the white chocolate swirl effect. This way, the turntable will do the work for you!
Store in an airtight container, or cover it with plastic wrap and keep it in the fridge for up to a week.
As it's made with a chocolate ganache base, it's important to keep the cake chilled. I would not recommend keeping it out of the fridge for more than an hour.
Yes, you can freeze it for up to 3 months. Simply wrap it in parchment paper first, and then clingfilm to ensure that nowhere is exposed to the air.
🍪 More Easy No-Bake Desserts
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
- 450 g (15.8 oz) vegan dark chocolate , (70% minimum)
- 200 g (7 oz) vegan chocolate fudge sauce, or vegan condensed milk
- 100 g (3.5 oz) chilled coconut whipping cream, I use Nature's Charm
- 100 g (3.5 oz) vegan butter, *see notes
- ½ teaspoon sea salt
- ¼ teaspoon vanilla powder, or vanilla bean paste
- 300 g (10.6 oz) vegan cookies, I use oreo-style, digestives, and biscoff
- Prepare: Line the bottom and sides of a 7.5 or 8" cake tin (with a removable base) with some parchment paper. Break up or chop the dark chocolate into small pieces. If desired, you can break the cookies into smaller pieces or simply cut them into halves/quarters.
- Melt the cake ingredients: Add the dark chocolate, fudge sauce, vegan butter, coconut whipping cream, salt, and vanilla to a large heat-resistant bowl. Place the bowl on a double boiler (Bain-marie) and slowly allow the ingredients to melt over low-medium heat. Make sure that no water can splash into the bowl at all times. Do not disturb the mixture for the first 5 minutes.Once all of the ingredients start melting, carefully begin to stir them with a rubber spatula. Continue to heat on low until you have a smooth mixture. Separate 100g of the mixture and set aside for topping the cake.
- Assemble the cake: Add 4-5 tablespoons of the chocolate filling to the base of the lined cake tin. Follow this with a layer of cookie pieces, and continue the process until you have used all of the main chocolate filling. Lastly, pour the reserved 100g of chocolate filling on top of the cake, and tap the pan on your counter to level out the ingredients and knock out any air bubbles.
- Chill: Refrigerate the cake for at least 4 hours (or overnight) until set completely.
- Demold the cake: Carefully remove the cake from the tin and remove the parchment paper from the sides. I also recommend removing the parchment from the bottom of the cake and replacing it with a new sheet. Place the cake back in the fridge while you make the glaze.
- Make the glaze: Finely chop the dark chocolate and set it aside in a heat-resistant bowl. Add the coconut whipping cream to a saucepan and place it on medium heat until gently simmering. Pour the heated coconut cream over the chocolate and allow it to sit for 2-3 minutes uncovered, before stirring with a spatula until smooth. Stir in the chocolate fudge sauce and allow the mixture to come to room temperature for about 10-15 minutes.
- Melt the white chocolate: Add the white chocolate and coconut oil to a heat-resistant bowl and gently melt over a double-boiler. If the chocolate is too thick, add a little more coconut oil to thin it out. The goal is to have it be the same consistency as the chocolate glaze, or as close as possible.Add the melted chocolate to a piping bag and set aside until ready to use.
- Glaze the cake: Place the cake on top of an upside-down cake tin and place it into a large bowl (this is to catch the chocolate glaze that flows over). Pour the room temperature glaze over the top of the cake and allow it to run down the sides to completely cover the cake. Use a knife to carefully mark a line around the base of the cake so that you can easily remove it from the cake tin once dry.
- Spider web design: Cut the tip off of the piping bag with the white chocolate and draw a swirl on top of the cake. (This works really well if you put the cake on a turntable/lazy Susan).Take a wooden skewer or knife and move it across the lines in one direction to create a web design.Place the cake back in the fridge to set for 10-15 minutes.
- Storage: Keep refrigerated in an airtight container for up to a week. You can also freeze the cake for up to 3 months in a sealed container.
- Coconut whipping cream: Refrigerate the cans overnight, then only use the thick cream from the top of the cans.
- Feel free to add vegan marshmallows, dried fruits (raisins, cherries, or cranberries), and nuts (peanuts, hazelnuts, pecans, walnuts, and pistachios) in place of some of the vegan cookies.
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