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Chocolate Truffle Cake


Chocolate Truffle Cake

Vegan Dark Chocolate Truffle Cake with Ginger-Fig Sauce.

© 2011 Ashley Skabar, licensed to About.com, Inc.

Like a rich, chocolaty truffle that's also dairy-free and vegan, this no-bake cake is not only elegant and delicious, but it's also so simple to prepare; actual active preparation time in under 15 minutes! Served on a plate with the Ginger-Fig sauce at the bottom of the recipe or another simple dessert sauce like this no-cook Chocolate Syrup, this dessert never fails to impress.

As with all recipes but especially those that only require a few ingredients, select the highest quality ingredients available for the best taste.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 8-12 servings


  • 12 ounces dark dairy-free chocolate (55-65% cocoa), coarsely chopped
  • 1 cup and 2 T. full-fat coconut milk
  • 2 T. prepared espresso
  • 1/4 t. sea salt
  • Cocoa powder, for dusting
  • Ginger-Fig Sauce (recipe below), for serving


1. Thoroughly grease a mini loaf pan (usually about 5 1/2" x 3") with dairy-free soy margarine. Line the pan with parchment paper, leaving about a 1" overhang on all sides. Set aside.

2. Place the dark dairy-free chocolate in a small heat-proof bowl. Set aside.

3. In a small saucepan over medium-high heat, combine the coconut milk, espresso and sea salt stirring until just combined. Cook until the liquid is just below a boil; steam should rise from the surface of the liquid but no bubbles should break. Pour the liquid over the chocolate, but do not stir. Allow the mixture to stand, undisturbed, for 5 minutes. After the 5 minutes are up, use a metal soup spoon to stir the mixture, starting by making small, quick circles with the spoon in the center of the mixture and continuing to stir until the mixture is smooth, consistent, and shiny, about 3-4 minutes. Pour the rich chocolate into the prepared pan. Press a sheet of plastic wrap directly onto the surface of the chocolate to prevent a skin from forming. Place the pan into the refrigerator to chill until set throughout, about 6 hours to overnight.

4. Once the cake is completely set and cool and you're ready to serve it, remove the cake from the pan and carefully peel away the parchment. Dust all sides of the cake generously with cocoa powder, slice into slices 2" thick and serve immediately with Ginger Fig Sauce (recipe below) or another dairy-free dessert sauce of your choice.

Ginger-Fig Sauce:

  • 1 cup water
  • 1/2 cup dry white wine
  • 2 cups stemmed and quartered dried Turkish figs
  • 1/2 cup chopped candied ginger
  • 3/4 cup packed dark brown sugar
  • 1/4 cup maple syrup
  • 5 T. dairy-free soy margarine
  • 1/2 cup full-fat coconut milk
    • 1. In a medium-sized saucepan over medium-high heat, combine the water, wine, quartered figs, and candied ginger. Bring the mixture to a boil, then turn down the heat to low and simmer until the figs are soft and the liquid is reduced by half, about 5 minutes. Remove the pan from heat and let stand for 5-10 minutes. Add the brown sugar, maple syrup and dairy-free soy margarine, and return the pan to medium-high heat. Stir to dissolve the sugar and melt the margarine, and bring the mixture to a boil, turning down the heat immediately to medium and allowing the sauce to cook, undisturbed, at medium heat until the sauce reaches the soft-ball stage (around 230 F if you're using a candy thermometer). Remove the pan from heat, add the coconut milk, and stir until the sauce is smooth. Allow mixture to cool for at least 5 minutes before serving (it will be VERY hot!) Serve warm.

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