9 In Vegan Recipes

Vegan Chocolate Ripple Cake


Want to know a dreadful secret? We don’t eat a lot of sweet things.

I know, this coming from the girl who used to live off chocolate and ice cream.

Maybe it’s the holiday season or that whole mamma nesting thing, but I’ve got this insatiable urge to cook & bake.

This ‘cake’ requires neither cooking nor baking, it’s so very simple and ohmygosh tasty, I couldn’t believe that I – the girl who doesn’t even own a spatula – made it.

As Chocolate ripple cake used to be Brads favorite Christmastime treat, I wanted to recreate it for him to enjoy for our very first vegan Christmas.

His verdict: better than the original.

Yep, you heard it here first.

And for all the people out there who like me, aren’t too big on coconut cream, I could only taste the faintest hint of it!

What you’re going to need…

2 x 400ml cans of coconut cream
3 tsp vanilla extract (make sure it’s EXTRACT as ‘essence’ may not be as strong)
1 tbsp raw sugar
1 packet chocolate ripple biscuits (Arnott’s choc ripple biscuits are vegan!)
Garnish of choice

Tip: Kate in the comments made a good point to get the more expensive cans of coconut cream, she didn’t have much luck with home brand. (I had great results with Global Organics)

vegan chocolate ripple cake ingredients


Place cans of coconut cream in fridge for 8 hours (or overnight if possible) this will solidify the coconut cream.

Once sufficiently chilled, gently turn the can upside down before you open it, you’ll find the coconut water at the top and easy to separate from the cream, pour out and save for another use (smoothie anyone?). You’ll find about half qty of coconut cream left over in each.

Scoop the coconut cream into chilled mixing bowl, then whip on high speed for 10 minutes or until peaks form, add sugar and vanilla extract, whip a further minute.

Taste cream, add extra vanilla extract if desired

Processed with VSCO with c4 preset

With a teaspoon, apply dollop of coconut cream to the center of chocolate ripple biscuit, add a second and sandwich together, continue processΒ  (I used 16 biscuits)

Tip: add a small dollop of coconut cream to serving plate to help biscuits sit in place

vegan chocolate ripple cake

At this point it will look like one giant stack of oreos, attempt not to eat it.

With the remaining coconut cream, cover the biscuits generously

Garnish with topping of choice and refrigerate 24 hours, slice diagonally to serve.



If you give this recipe a go this Christmas, I’d love to know how it turns out for you! Please leave a comment below πŸ™‚


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  • Reply
    December 12, 2016 at 8:24 am

    Yessss! I’m going to try it! Thanks B xx

    • Reply
      December 13, 2016 at 7:40 pm

      Yay! Let me know how you go xx

  • Reply
    December 13, 2016 at 7:00 am

    How divine! πŸ™‚ xx

    • Reply
      December 13, 2016 at 7:39 pm

      It truly is!

  • Reply
    December 13, 2016 at 10:29 am

    ummm – not sure if this is truly vegan – to my knowledge Arnott’s uses milk products in it’s chocolate!?!

  • Reply
    December 16, 2016 at 11:37 pm

    Just made this, I think it might be a good idea to mention it’s best to use the more expensive brand of coconut cream. I tried to whip one up with home brand and it was way too runny.

    • Reply
      December 17, 2016 at 6:14 am

      Thanks for the feedback Kate! I will add a note to the recipe πŸ™‚
      I found Global Organics coconut cream to work wonderfully, (Ifound it in the health food section)

  • Reply
    December 20, 2016 at 10:38 pm

    I made this on the weekend and used my partner as my guinea pig πŸ˜‰. He loved it,said it was delicious and wants me to make it again. I loved it too, it was very easy to make and if I can make it anyone can! Thank you for sharing it Bianca. June πŸ™‚

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