- Prepare the base:
In a large bowl, crush the digestive biscuits (or graham crackers) into small crumbs. You can do this by hand or pulse them in a food processor. Add the melted butter and maple syrup (if using) to the crumbs and mix well. The mixture should be slightly damp but not too wet. - Form the cake base:
Press the biscuit mixture into the bottom of a pie dish or any round cake pan, creating a firm and even base. Use the back of a spoon to compact it tightly. Place it in the fridge to chill while you prepare the filling. - Make the filling:
In a saucepan, combine the coconut milk, plant-based cream (or regular cream), powdered sugar, and vanilla extract. Heat the mixture over medium heat, stirring occasionally until it’s warm but not boiling. - Thicken the filling:
In a small bowl, mix the cornstarch with a couple of tablespoons of water to create a slurry. Once the coconut milk mixture is warm, add the cornstarch slurry to the saucepan, stirring constantly. The mixture will begin to thicken. Keep stirring for 2-3 minutes until the filling is creamy and smooth. - Pour the filling into the base:
Remove the biscuit crust from the fridge and pour the thickened coconut milk filling over the chilled base. Spread it evenly with a spatula and smooth the top. - Chill the cake:
Refrigerate the cake for at least 3-4 hours or until the filling has fully set. If you’re in a hurry, you can place it in the freezer for about 30 minutes to speed up the process. - Serve:
Once the cake has set, remove it from the fridge and decorate with fresh fruit or chocolate shavings for a pop of color and flavor. Slice and enjoy!
Serving and Storage Tips:
- Serving Suggestions: This cake is perfect on its own, or you can serve it with a side of whipped coconut cream or more fresh fruit.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The cake stays fresh and delicious, making it a great option for meal prep or dessert throughout the week.
Variants:
- Flavor Variations: You can experiment with different flavorings in the filling. Add cocoa powder or melted chocolate for a chocolate version, or stir in some lemon zest for a citrusy twist.
- Add Crunch: For a crunchy topping, sprinkle crushed nuts like almonds or pistachios on top before serving.
- Vegan Version: This recipe is already vegan if you use plant-based ingredients like coconut milk, plant-based cream, and vegan butter. You can substitute the sugar with coconut sugar or another vegan-friendly sweetener.
FAQ:
- Can I use a different type of biscuit for the base? Yes, you can use any cookies or biscuits that are sweet and firm enough to create a base, such as graham crackers, Marie biscuits, or even gluten-free options if needed.
- Can I make this cake ahead of time? Absolutely! This cake can be made a day ahead and stored in the fridge overnight. In fact, letting it set for a longer period enhances the flavors.
- How can I make this cake gluten-free? Simply use gluten-free biscuits or cookies for the base. Many stores offer gluten-free digestive biscuits or graham crackers that will work perfectly.
This Vegan No-Bake Cake is the ultimate dessert that’s as simple as it is delicious. Ready in just 10 minutes and requiring no oven, it’s the perfect treat for a quick yet indulgent snack or to impress guests at your next gathering.
