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VL-issue-50-cover-web

Refridgerator Cake

Serves 12

Ingredients

  • 250g pack vegan rich tea
  • 100g (1/3 cup plus 1 tbsp) vegan butter
  • 150g (scant ½ cup) golden syrup
  • 30g (1/3 cup) cocoa powder
  • 75g (heaped 1/3 cup) sultanas
  • 100g (½ cup) glace cherries chopped
  • 60g (1/3 cup) hazelnuts
  • 400g (31/3 cups) vegan milk chocolate
  • Coconut flakes to decorate (optional)

Method

  1. Roughly crush the biscuits with a rolling pin and set aside
  2. In the microwave or in a pan melt the vegan butter and syrup together and sift in the cocoa powder
  3. Add the biscuits, nuts, sultanas and cherries and combine well
  4. Spread the mixture into a square tin
  5. In a microwave or in a pan melt the vegan milk chocolate and pour over the top of the cake base
  6. Chill in the fridge for 1-2 hours to set.

This cake will keep if covered in an airtight container the fridge for up to 2 weeks.

TopTip:  As the topping begins to set, run a knife through the cake to measure out servings before setting fully in the fridge, making it easier to cut when serving.

Per serving (101g) Calories: 368, Carbohydrates: 40.5g, Sugars: 27.4g, Fat: 22.1g, Saturates: 9.9g, Protein: 2.4g, Salt: 0.28g

Taken from July 2018 (Issue 40) Vegan Life Magazine

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