Vegan fridge cake – no-bake joy

The base of a vegan fridge cake is made exclusively from ingredients that are suitable for raw consumption. The most common choice is therefore a mixture of crumbled biscuits and vegan margarine.

Use your favourite biscuits or choose a variety that goes particularly well with the flavour of your fridge cake. If you want to conjure up a particularly chocolatey fridge cake, vegan chocolate biscuits are ideal.

You can also replace the vegan margarine with a different fat source. If your cream contains coconut milk, for example, you can use coconut oil for the base.

Once the biscuit crumbs and fat have been mixed, press this mixture onto the base of the baking tin and then place in the fridge for at least 30 minutes so that the base can harden. In the meantime, you can take care of the cream for your fridge cake.

A fresh vegan cream is the perfect complement to the crispy base of the fridge cake.

For a vegan fridge cake, the cream can be based on soya quark, vegan cream cheese, soya cream or coconut milk.

A little sugar, maple syrup or a fruit puree can provide the sweetness. Alternatively, you can add whole fruit. Melted vegan chocolate adds another flavour note.

It is also important to add something to the cream to make it stable. Agar-agar is excellent for vegan fridge cakes.

Mix the whole cream or individual ingredients with the agar-agar and then bring to the boil, stirring constantly. The finished cream can then be poured onto the hardened base and smoothed out. Then put the mould back in the fridge for at least 30 to 60 minutes so that the cream can set.

The combination of the biscuit base and the cream layer is a delicious treat in itself. You can round off the flavour experience of your vegan fridge cake perfectly with a topping:

• you can decorate your vegan fridge cake with fruit or biscuits.
• For a lighter version, you can sprinkle coffee or cocoa powder on your fridge cake.
• More complex, but worthwhile: round off your vegan fridge cake with a chocolate ganache or a fruit topping.

The last two topping variations, like the base and the cream, need to set in the fridge.

With all toppings, it is important that the cream is no longer liquid so that the toppings do not sink into your fridge cake.

To end this article here are two recipes for a vegan fridge cake.

Ingredients (for a 20 cm springform tin)

• 175 g vegan biscuits
• 50 g vegetable margarine
• 400 ml vegan whipped cream
• 1 packet of cream stiffener
• 2 tbsp sugar
• 150 g vegan cream cheese
• 50 ml lemon juice
• 6 g (1.5 tsp) agar-agar
• 200 g berries

Preparation

1. Melt the margarine in a water bath. Meanwhile, put the biscuits in a blender and mix until crumbly.

2. Then add the margarine and mix everything again.

3. Now you can pour the mixture for the base into the mould and press it smooth. Place the tin in the fridge so that the base can set.

4. Whip the vegan cream. When it sets, add the cream stiffener and sugar while continuing to whip the cream.

5. Add the vegan cream cheese and stir it in.

6. Heat the lemon juice together with 6 g (1.5 tsp) agar-agar and stir the mixture into the cream.

7. Spread the mixture over the base and return the baking tin to the fridge. Leave the cake to set for at least four hours, preferably overnight.

8. You can spread the berries over the cake just before you serve the cake.

Ingredients (for a 22 cm springform tin)

• 200 g vegan biscuits
• 50 g margarine
• 450 g pureed fruit (e.g. strawberries or mango)
• 400 ml coconut milk
• 10 g (2.5 tsp) agar-agar
• 1 pinch of salt
• 200 g vegan crème fraîche

Preparation

1. Melt the margarine in a water bath. Meanwhile, put the biscuits in a blender and mix until crumbly.

2. Then add the margarine and mix everything again.

3. Now you can pour the mixture for the base into the mould and press it smooth. Place the tin in the fridge so that the base can set.

4. In a pan, mix 100 ml of coconut milk with 6 g (1.5 tsp) agar-agar. Bring the mixture to the boil and simmer for a few minutes while stirring.

5. Add the rest of the coconut milk, the salt, the fruit puree and the vegan crème fraîche and stir everything together.

6. Pour the cream into the baking tin and put it back in the fridge so that the cream can set.

7. Mix the remaining 300 g fruit puree with 4 g (1 tsp) agar-agar and bring the mixture to the boil. Leave to simmer for a few minutes while stirring.

8. Allow the fruit mixture to cool slightly. Place these on top of the cream in the baking tin and put it back in the fridge.

9. Chill the cake for at least four hours, preferably overnight.