Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Vegan Chocolate Biscuit Cake

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Truly easy, very impressive looking, so versatile and topped with delicious ganache and slivered almonds, so try this Vegan Chocolate Biscuit Cake.

This is a spin-off of Queen Elizabeth’s Favorite Cake: Chocolate Biscuit Cake

Vegan Chocolate Biscuit Cake

Source: projectveganbaking but I modified the original recipe to suit my personal preference of ingredients and also adjusted some quantities of the ingredients.

This Vegan Chocolate Biscuit Cake is totally dairy-free, and nut-free (you can substitute the slivered almonds which I used for decoration with anything else), but the cake itself is nut-free and it will satisfy any Vegan sweet tooth looking for something special.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Chocolate Biscuit Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author:
  • Prep Time: 50 minutes
  • Ganache Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 55 minutes
  • Yield: 12 portions 1x
  • Diet: VeganDiet


An impressive, delicious treat for the vegans in the family with a sweet tooth.


Units Scale

Cake ingredients

Ganache Ingredients

  • 175g dark chocolate, chopped
  • 100ml plant milk
  • 40g vegan butter


Method for the Cake

  1. Grease an 8” (or smaller if you prefer it higher cake) loose-bottom cake tin and line it with parchment.
  2. Crush up the vegan biscuits into 1-2cm size pieces, it should be chunks, not fine!
  3. Place the butter in a glass container, microwave (30 seconds bursts), and stir until it is fully melted. 
  4. Add the vegan chocolate, syrup as well as salt, and stir until the chocolate is melted and everything is fully combined.
  5. Mix the vegan cocoa powder with the milk (in a separate bowl) until the cocoa powder is fully dissolved and forms a thick paste.
  6. Once done, combine the cocoa and milk mixture with the chocolate and syrup mixture and stir until completely mixed and well blended.
  7. Lastly, add in the biscuits and gradually stir them through and make sure all the biscuits are covered in chocolate. 
  8. Spoon this out into your lined tin and press with the back of a spoon or spatula until there are no air pockets visible.
  9. Place it in the fridge for a minimum of 2 hours to set.  You can also leave it overnight if you have the time.

Method for the Ganache.

  1. Pour the milk and butter into a glass container and heat it up in the microwave (use 1-minute bursts) until the milk is hot and steaming and the butter is fully melted. 
  2. Mix it with the chocolate and set it aside for ± 2 minutes and allow the chocolate to melt. When the chocolate is fully melted, give it a stir until completely smooth.
  3. Remove the cake from the fridge and place it on a wire rack lined with parchment paper and pour the ganache over the cake. 
  4. I prefer pouring the ganache in the middle of the cake, and the more I pour, it will spray out to the sides and eventually drip down the edges and the excess will flow through the wire rack and not pool on the plate.   
  5. Pour enough ganache and make sure to fill in all the cracks created by chunks of biscuits.
  6. Return the cake with ganache to the fridge and let it set.
  7. Once halfway set, I decorated it with slivered almonds as this will help that they stick to the ganache.  I also added Candied Orange Peel as part of the decoration.
  8. Once the ganache is fully set and not sticky, gently remove it from the wire rack and plate it.


  • Serving Size: 1
  • Calories: 588
  • Sugar: 41
  • Sodium: 383
  • Fat: 38
  • Saturated Fat: 22
  • Unsaturated Fat: 13
  • Trans Fat: 1
  • Carbohydrates: 59
  • Fiber: 3
  • Protein: 5
  • Cholesterol: 60
Recipe Card powered byTasty Recipes

More Vegan recipes we prepared for this family get-together

Copyright © 2024 – All rights reserved.

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star