Vegan Chocolate Cake Home

Vegan Chocolate Cake

Vegan Chocolate Banana Cake

Vegan Chocolate Raspberry Cake with Chocolate Ganache

Vegan Low-Fat Citrus Chocolate Cupcakes

Vegan Chocolate Walnut Brownies

Vegan Chocolate Almond Torte

Vegan Chocolate Pie

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Walnut Cookies

Vegan Chocolate Truffles

Vegan Chocolate Frosting

Vegan Coconut Milk Chocolate Fudge Frosting

Vegan Resource and Links

Vegan Baking Tip:

Try using oils instead of soya fat to create a moister cake, but remember olive oil has a very dominant flavour.




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Vegan Chocolate Pie

An easy to make and delicious desert, but remember to serve only small slices as it is quite rich. Try serving with a raspberry sauce (see below) and/or some vegan ice-cream, and if you have some chocolate left over, grate this over the top of your Vegan Chocolate Pie.


9oz (250g) vegan digestive biscuits, crushed (available from your local wholefood shop)
5oz (140g) vegan margarine, melted
1 teaspoon Agar flakes*
7oz (200g) vegan chocolate
1 tablespoon of golden syrup
8oz (225g) tofu (I recommend silken tofu)

*Agar Agar is a vegetarian gelatin substitute produced from a variety of seaweed vegetation. It is sold in health food stores in both flake and powder varieties, and can be used in a variety of vegan recipes as a stabilizing and thickening agent for custards, puddings or sauces.

Mix the crushed biscuits with the margarine and put into a greased cake tin (or line the base with greaseproof paper). Pat down firmly.

Mix the Agar flakes with half a pint of water (or follow the instructions on the packet).

Meanwhile, melt the chocolate and blend together with the golden syrup and tofu.

Blend in the Agar mixture and pour on top of the biscuit base.

Chill for 2 hours.

Here's a simple raspberry sauce recipe that will compliment your vegan chocolate pie nicely.

Raspberry Sauce:

1 (10 ounce) bag frozen raspberries (or 2 pints fresh berries)
⅓ cup sugar
¼ cup water

Makes about 2 cups.

Place berries, sugar and water in a saucepan.

Heat over medium heat, stirring to combine.

Simmer 8-10 minutes, stirring occasionally, until raspberries reduce into a sauce. Note: For a smooth sauce, strain through a fine mesh strainer.

Serve warm or chilled.