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
Scale
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.
