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vegan chocolate fudge cake with strawberries on top on white wooden background

Vegan Strawberry Chocolate Fudge Cake (no-bake)

No bake vegan fudge cake with fresh strawberries covered in a lake of chocolate fudge sauce. The ultimate celebration cake for any occasion.
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 20 minutes
4 hours
Total Time 4 hours 20 minutes
Servings 15
Calories 555kcal



  • 16 original oreos or other vegan cookies of choice
  • 4 tablespoons vegan butter


  • 10.5 oz vegan dark chocolate
  • 19.4 oz silken tofu
  • 7 oz chilled full-fat canned coconut milk I use Nature's Charm (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


  • 14.1 oz chilled coconut whipping cream I use Nature's Charm, see notes
  • 1 teaspoon vanilla bean paste
  • 7 oz chocolate fudge sauce I use Nature's Charm
  • 3.5 oz fresh strawberries 7-10 strawberries
  • freeze dried strawberries optional



  • Line the bottom and sides of a 7" cake tin with removable base with some parchment paper. 
  • Add the cookies and vegan butter to a food processor and blitz for about 30 seconds until evenly mixed. 
  • Press the cookie mixture into the base of the cake tin, and smooth it out with a spatula or flat bottomed glass, making sure it is compact. Set aside in the fridge.


  • First melt the chocolate over a double boiler (bain-marie).
  • Cut the tops off the strawberries so that they sit flat and arrange them as evenly as possible on the base of the crust.
  • Add all of the ingredients apart from the melted chocolate to a high speed blender or food processor and blend for a couple of minutes until smooth and creamy. Add the melted chocolate and blend again until smooth.
  • Transfer the filling into the cake tin using a spatula to smooth is out. Place in the fridge to set for 3-4 hours (or overnight if preferred).


  • Once set, remove the cake from the tin and carefully peel away the parchment paper from the sides.
  • Add the coconut whipping cream to a large bowl and whisk until it resembles whipped cream. Add the vanilla bean paste and 5 tablespoons of the fudge sauce and whip again to combine. Transfer to a piping bag.
  • Add the remaining fudge sauce on top of the cake (you can use more or less depending on your taste).
  • Pipe the whipped cream around the edges of the surface and arrange the fresh strawberries on top.


  • To store, place in an airtight container and refrigerate. Note: because this recipe uses fresh strawberries, it’s recommended to serve within 1-2 days.


Calories: 555kcal | Carbohydrates: 36g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 131mg | Potassium: 425mg | Fiber: 4g | Sugar: 16g | Vitamin A: 155IU | Vitamin C: 20mg | Calcium: 46mg | Iron: 5mg