Giant Chocolate Crispy Cake (Vegan GF)
This is the ultimate Giant Chocolate Crispy Cake. A crunchy chocolate cereal tart filled with a healthier cream cheese and yoghurt mousse topped with more chocolate – it’s vegan, gluten-free and requires no baking.
Everyone loves chocolate crispy cakes or nests. Whether you use cornflakes, rice crispies, bran flakes or other cereal, this recipe takes the classic nest cake and takes it to the next level. Not only is this on a giant scale, it’s also filled with a luscious cheesecake mix and topped with more chocolate. It’s the best dessert over the Easter break and is fun to slice and share with friends.
Why will I love this dessert?
This giant cake is amazing, it is:
- Crispy, crunchy and chocolatey
- Rich, indulgent and slightly sweet
- With a smooth and creamy filling
- Made with wholesome ingredients
- Naturally vegan and gluten-free
- Easily nut-free
- Lower sugar and lighter than other desserts
- Fun to make with little ones
- Easy and quick with no baking
- Great to make ahead of time
- A real showstopper
If you already know you’ll love this massive chocolate nest then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can find my favourite ingredients listed underneath the recipe card and here’s what we need:
- Dark chocolate: use any chocolate you have! leftover Easter eggs, bars, buttons or chips and I like to use 70% dark chocolate as this is a sweet dessert but the dark chocolate really balances it all out.
- Runny smooth peanut butter: I love the nuttiness this adds but you can also swap this for cashew or almond butter (for peanut-free options) or keep this nut-free by using sunflower seed butter or tahini.
- Coconut oil: this helps the chocolate set quicker and slighter softer so it melts in your mouth.
- Coconut cream: this is important for making the case slightly softer so that you can easily slice the nest but yet it’s firm and melts in your mouth.
- Maple syrup: this is for sweetness and I like maple or agave syrup but other syrups will also work.
- Crisped rice cereal: you can use your favourite cereal, either rice puffs, cornflakes or similar and make sure they are gluten-free, where needed.
And for the filling we need:
- Vegan cream cheese: for the classic cheesecake tang, I use a dairy-free cream cheese which is so delicious for the filling and keeps it light and healthier. I use the NUSH cream cheese which is made from great ingredients.
- Thick dairy-free yoghurt: this keeps the filling light and creamy. I always use the Cocos Organic coconut yoghurt in either natural or vanilla flavour as it’ thick, creamy and only uses 2-3 ingredients. Make sure your yoghurt is really thick, if using another brand.
- Vegan vanilla protein powder: this thickens the mix as well as adding flavour and sweetness. The vanilla buttercream protein from Macromike is delicious here or try a salted caramel or white chocolate flavoured protein, too. My code AMB-AMY saves you 10% off everything.
- Plant-based milk: to thin out the mix, so that it is thick and holds shape but also smooth enough to spread.
- Chocolate eggs: to decorate this nest cake, I use the Divine dark chocolate mini eggs and some shards or broken up Easter egg. I sprayed some of the eggs with edible gold glitter, too.
Is this gluten-free and nut-free?
Yes this is easily gluten-free, just make sure that your cereal does not contain gluten. To make this nut-free, swap the peanut butter for sunflower seed butter or tahini and check that your chocolate does not contain nuts.
How do I make this?
This is easy to make in a few steps:
- Melt together the chocolate, peanut butter and coconut oil: till smooth.
- Whisk in the coconut cream and maple syrup: till glossy.
- Stir in the crisped cereal and pour into a lined round tin: smooth it out. Make an indent in the middle for the filling.
- Top tip: place clingfilm over the middle with a small plate to keep the indent there while the chocolate sets.
- Allow the chocolate nest to set in the fridge: for 2-3 hours or overnight.
- Whisk together the filling ingredients: and spread into the best.
- Decorate with chocolate eggs: and enjoy.
How long will this last?
This will keep for 3-5 days in the fridge, covered well, and it’s best not to freeze this dessert.
What else can I make?
If you are looking for other no-bake recipes and Easter ideas, how about my:
- Vegan Easter Egg Chocolate Cake
- Vegan Cream Egg Cheesecakes
- Double Chocolate Cookie Dough Eggs
- Vegan Carrot Cake with Orange Buttercream
- Vegan Easter Cheesecake
Giant Chocolate Crispy Cake
This is the ultimate Giant Chocolate Crispy Cake. A crunchy chocolate cereal tart filled with a healthier cream cheese and yoghurt mousse topped with more chocolate – it’s vegan, gluten-free and requires no baking.
Ingredients
For the Crispy Cake:
- 180g 70% dark chocolate (or similar)
- 100g runny, smooth peanut butter or tahini
- 40g coconut oil
- 80g coconut cream*
- 2 tbsp maple syrup
- 75g-100g crisped rice cereal
For the Filling:**
- 75g vegan cream cheese
- 50g-75g thick coconut yoghurt
- 20g vegan vanilla protein powder
- 2 tbsp plant-based milk
- Dark Chocolate Mini Eggs
- Pieces of Dark Chocolate Easter Egg
- Sprinkles
Instructions
- Line the base and sides of an 8-inch round cake tin (ideally with a loose-bottom) with parchment paper.
- For the chocolate mix: chop the chocolate small and add to a heatproof bowl with the peanut butter or tahini and coconut oil. Melt until smooth and glossy, either over a bain-marie or in the microwave. Now spoon in the coconut cream and maple syrup and stir until fully incorporated.
- To make the cake: add in the crisped cereal and stir well. Pour into the tin and press down firmly to make a thick tart case. Once shaped, you can cover with clingfilm and place a small plate in the middle to hold the indent shape for the filling.
- Chill in the fridge for 2-3 hours or overnight.
- Make the filling: whisk together all the ingredients till smooth.
- To decorate: remove the crispy cake from the fridge and slide out of the tin. Place on a serving plate and fill the middle with the cheesecake mix. Decorate with dark chocolate mini eggs, some easter egg pieces and sprinkles.
- To serve: use a warmed, sharp knife (run the knife under hot water and wipe dry) to slice into pieces and enjoy straight away.
- To store: keep covered in the fridge for 3-5 days.
Notes
*chill a tin of full-fat coconut milk in the fridge overnight and then scoop off the solid “cream” part for the recipe. Save the rest for curries, smoothies etc.
**or you can fill the crispy cake with dairy-free whipping cream.
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Stay in touch
I look forward to hearing what you think of this Giant Chocolate Crispy Cake so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so pleas tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With giant nest love x
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