If you are looking for a show-stopping dessert that’s not only irresistibly decadent but also completely plant-based and fuss-free, then this Vegan Strawberry Chocolate Fudge Cake (No-Bake) Recipe is about to become your new best friend in the kitchen. Combining luscious layers of rich vegan chocolate fudge with fresh, juicy strawberries, this cake shines with creamy textures and vibrant flavors, all without turning on your oven. Whether you’re treating yourself or impressing guests, it promises a heavenly experience that blends indulgence and freshness flawlessly.
Ingredients You’ll Need
Every ingredient in this Vegan Strawberry Chocolate Fudge Cake (No-Bake) Recipe plays a vital role — from crunchy cookie crust to silken tofu’s silky smoothness — creating a harmonious blend of tastes, textures, and stunning color contrasts that make this dessert truly unforgettable.
- 16 original Oreos: Use vegan cookies like Oreos for a buttery, chocolatey, and crunchy crust base.
- 4 tablespoons vegan butter: Helps bind the cookie crumbs together and adds richness to the crust.
- 10.5 oz vegan dark chocolate: Key for that deep, intense chocolate flavor throughout the cake.
- 19.4 oz silken tofu: Provides a creamy, dairy-free custard texture that makes the cake wonderfully smooth.
- 7 oz chilled full-fat canned coconut milk: The thick, creamy part lends richness and silkiness to the chocolate layers.
- 4 tablespoons pure maple syrup: Adds a subtle natural sweetness and depth without overpowering the chocolate.
- 2 tablespoons cacao powder: Boosts the chocolate flavor and gives the fudge layer a beautiful dark color.
- 1 teaspoon vanilla bean paste: Enhances the overall aroma and rounds out the flavors beautifully.
- ¼ teaspoon sea salt: Balances the sweetness and intensifies the chocolate’s richness.
- 14.1 oz fresh strawberries: Offers a bright, refreshing contrast and vivid red color to the cake.
- 14.1 oz chilled coconut whipping cream: Adds a dreamy, fluffy texture reminiscent of traditional whipped cream, perfect for topping.
- 1 teaspoon vanilla bean paste: Mixed into the coconut cream to add delicate sweetness and depth.
- 7 oz chocolate fudge sauce: For layering that extra fudgy richness and glossy finish.
- 3.5 oz fresh strawberries (7-10 strawberries): For decorating the cake with a pop of fresh color and juicy sweetness.
- Freeze dried strawberries (optional): Add a crunchy, tangy texture that complements the creamy layers perfectly.
How to Make Vegan Strawberry Chocolate Fudge Cake (No-Bake) Recipe
Step 1: Prepare the Cookie Crust
Start by crushing the Oreos into fine crumbs using a food processor or by hand with a rolling pin inside a plastic bag. Melt the vegan butter gently and mix it into the cookie crumbs until the mixture holds together well. Press this evenly into the base of a springform pan to make a firm, crunchy crust, then pop it into the fridge to set as you prepare your luscious chocolate layers.
Step 2: Make the Chocolate Tofu Filling
Melt the vegan dark chocolate in a double boiler or microwave, stirring until smooth. In a blender, combine the silken tofu, thick coconut milk, maple syrup, cacao powder, vanilla bean paste, and sea salt. Blend until silky smooth, then slowly add the melted chocolate and blend again until fully incorporated and glossy. This is the heart of your Vegan Strawberry Chocolate Fudge Cake (No-Bake) Recipe, delivering that rich, fudgy texture you’ll fall in love with.
Step 3: Layer the Cake
Pour about two-thirds of the chocolate tofu mixture over the chilled crust and smooth it out evenly. Next, layer fresh sliced strawberries on top, arranging them nicely to cover the chocolate layer. Pour the rest of the chocolate mixture over the strawberries and spread gently to cover completely, creating beautiful contrasts of red and dark chocolate.
Step 4: Add the Coconut Whipped Cream and Fudge Sauce
Whip the chilled coconut whipping cream with vanilla bean paste until light and fluffy. Spread this cream evenly over the top of the chocolate layer for a luscious, cloud-like finish. Drizzle the chocolate fudge sauce over the coconut cream in artistic swirls to elevate the decadence factor of this Vegan Strawberry Chocolate Fudge Cake (No-Bake) Recipe.
Step 5: Chill Until Set and Decorate
Let your cake chill in the refrigerator for at least 4 hours or overnight to firm up completely. When ready, garnish with fresh strawberries and sprinkle freeze-dried strawberries if using, adding beautiful texture and brightness that makes every slice a feast for the eyes and the palate.
How to Serve Vegan Strawberry Chocolate Fudge Cake (No-Bake) Recipe
Garnishes
Fresh strawberries and a sprinkle of freeze-dried strawberries add vibrancy and a burst of tartness that cuts through the creamy fudge perfectly. A few shavings of vegan dark chocolate or a light dusting of cacao powder can also enhance the presentation and taste.
Side Dishes
This cake pairs wonderfully with a light berry compote or a scoop of vegan vanilla ice cream for a complete indulgent experience. Fresh mint leaves on the side also add a refreshing herbal contrast that works beautifully against the rich chocolate.
Creative Ways to Present
For an extra special touch, serve slices on rustic wooden boards with scattered berries and edible flowers. Alternatively, individual servings in clear dessert glasses layered with extra fresh strawberries and whipped coconut cream give a sophisticated and inviting look.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers covered tightly in the refrigerator to maintain the creamy texture and fresh strawberry flavor. It stays deliciously fresh for up to 3 days, making it perfect for weekend treats or unexpected guests.
Freezing
You can freeze this Vegan Strawberry Chocolate Fudge Cake (No-Bake) Recipe by wrapping it securely in plastic wrap and then foil to protect it from freezer burn. Freeze for up to 1 month. Thaw overnight in the fridge before serving for best texture and flavor.
Reheating
Since this cake is best served chilled, avoid heating it. Instead, allow frozen portions to thaw fully in the fridge to retain its perfect fudgy and creamy texture—warmth can cause it to lose that lovely firmness.
FAQs
Can I use other fruits instead of strawberries?
Absolutely! While strawberries add a perfect balance of sweetness and tang, you could try raspberries, blackberries, or even sliced peaches to switch things up. Just choose fruits that complement chocolate well for the best results.
Is silken tofu easy to find in most grocery stores?
Yes, silken tofu is usually available in the refrigerated section of larger grocery stores or health food stores. Look for brands specifically labeled silken or soft tofu to ensure the creamy texture needed for this recipe.
Can I make this cake nut-free?
Definitely. This recipe does not use nuts, and using vegan butter and the suggested ingredients keeps it naturally nut-free. Just be sure to check your vegan chocolate and other packaged items to avoid cross-contamination if needed.
What is the role of coconut whipping cream in this cake?
Coconut whipping cream adds a silky, fluffy finish to the cake that mimics traditional whipped cream, giving the dessert a light, airy contrast against the dense chocolate fudge layers while keeping the recipe fully vegan.
Do I need special equipment to make this dessert?
No special equipment is required! A blender or food processor makes blending the tofu filling easier, but a high-speed mixer can work too. Pressing the crust requires just a good pan and some patience.
Final Thoughts
This Vegan Strawberry Chocolate Fudge Cake (No-Bake) Recipe is hands-down one of the most satisfying plant-based desserts you can make with minimal effort yet maximum wow factor. Every bite is a luscious celebration of chocolate and strawberries that’s smooth, rich, and perfectly fresh. I cannot wait for you to dive into this recipe and share the joy it brings with friends and family, turning any occasion into an unforgettable sweet memory.
Print
Vegan Strawberry Chocolate Fudge Cake (No-Bake) Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours (including chilling time)
- Yield: 15 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Strawberry Chocolate Fudge Cake is a decadent no-bake dessert combining rich dark chocolate, creamy silken tofu, and fresh strawberries. It features a crunchy Oreo cookie base, a smooth chocolate tofu filling, and a luscious coconut cream topping adorned with fresh and freeze-dried strawberries. Perfect for vegan and dairy-free dessert lovers.
Ingredients
Base
- 16 original Oreos (or other vegan cookies of choice)
- 4 tablespoons vegan butter
Chocolate Filling
- 10.5 oz vegan dark chocolate
- 19.4 oz silken tofu
- 7 oz chilled full-fat canned coconut milk (thick part only, use Nature’s Charm)
- 4 tablespoons pure maple syrup
- 2 tablespoons cacao powder
- 1 teaspoon vanilla bean paste
- ¼ teaspoon sea salt
Strawberry Layer
- 14.1 oz fresh strawberries
Topping
- 14.1 oz chilled coconut whipping cream (Nature’s Charm recommended)
- 1 teaspoon vanilla bean paste
- 7 oz chocolate fudge sauce (Nature’s Charm)
- 3.5 oz fresh strawberries (7–10 strawberries)
- Freeze dried strawberries (optional)
Instructions
- Prepare the Base: Crush the 16 vegan Oreos into fine crumbs and mix thoroughly with the melted vegan butter until combined. Press the mixture evenly into the base of a springform pan or cake tin. Chill in the refrigerator to firm up while preparing the filling.
- Melt the Chocolate: Melt the 10.5 oz vegan dark chocolate gently using a double boiler or microwave in short bursts, stirring frequently to avoid burning. Set aside to cool slightly.
- Make the Chocolate Filling: In a blender or food processor, combine the melted chocolate, silken tofu, thick part of canned coconut milk, pure maple syrup, cacao powder, 1 teaspoon vanilla bean paste, and sea salt. Blend until smooth and creamy.
- Assemble the Strawberry Layer: Chop the 14.1 oz fresh strawberries into small pieces and evenly distribute over the chilled Oreo base.
- Pour the Filling: Pour the chocolate filling over the strawberry layer, smoothing the top with a spatula. Return the cake to the refrigerator and chill for several hours or overnight to set.
- Prepare the Topping: Whip the chilled coconut whipping cream with 1 teaspoon vanilla bean paste until fluffy and thick. Spread the whipped coconut cream over the set chocolate filling.
- Decorate the Cake: Drizzle the 7 oz chocolate fudge sauce over the whipped coconut cream. Garnish with 3.5 oz fresh strawberries, sliced or halved, and sprinkle freeze-dried strawberries if using.
- Chill Before Serving: Refrigerate the completed cake for at least 1 hour before slicing and serving to ensure it holds its shape well.
Notes
- Use only the thick part of the canned coconut milk for the filling for best texture.
- Nature’s Charm brand is preferred for coconut milk and whipping cream due to its consistency and flavor.
- If you cannot find vegan Oreos, any vegan chocolate cookie will work as a base.
- Freeze-dried strawberries add a crunchy texture and tart flavor for garnish but are optional.
- This cake is best served chilled and kept refrigerated until serving.
