Chocolate No Bake Layer Cake

Now I’m not a sweet tooth person believe it or not! I much prefer savory. However, my children were asking for chocolate cake, chocolate ripple cake. Since I don’t buy sweet biscuits and wasn’t going out for digestive biscuits I came up with a much healthier version, my chocolate no bake layer cake. Tastefully decadent and sweet.

You can eat a slice for dessert or a small square as a snack. Its made with healthy and natural ingredients. If your clever you can make your own cream from your preferred milk. There’s plenty of recipes online for full cream, vegan style and all. I simply used 250ml tub of cream as I had some on hand. Actually, my partner had it on hand. Let’s see how long it takes for him to notice its gone! I don’t use light options for the children as they are eating for nutrition not counting calories.

This was quite simple to make. It only took about 20 minutes and was ready to eat straight away. This cake is stored in the fridge due to the fact it contains cream but also sets firmer with the coconut oil that has been used. I’ve not yet tried it heated, but I’m sure my son will give it a go!


Chocolate Layer One:

  • 2 scoops natural chocolate pea protein powder
  • 1/2 cup LSA meal
  • 1/2 cup Psyllium husk
  • 1/4 cup peanut butter (can whip your own from preferred nuts)
  • 1/4 cup maple syrup
  • 3 tbl organic coconut oil

Chocolate Layer Two:

  • 1/2 cup LSA meal
  • 2 weetbix crushed
  • 10 pitted dates, finely chopped
  • 2 tbl peanut butter
  • 1/4 cup maple syrup
  • 1/4 cup organic coconut oil

Cream Layers:

  • 250g tub cream, whipped with beater

Top Layer:

  • Dark choc sprinkles, chips etc
  • You can serve with fresh strawberries on top too.


Chocolate Layer One:

In a bowl, mix all dry ingredients. Melt the oil and peanut butter together and add to bowl. Add the maple syrup and mix through. Mix thoroughly using a dessert spoon so you can squash and cut through the ingredients.

Line a 15cm x 25cm tray with baking paper.

Press mixture firmly and evenly into the base of the tin.

Set in fridge whilst making the next layers.

Cream layers:

Simply beat the cream on it’s own on high speed until thick and peaks form.

Chocolate Layer Two:

In a bowl, mix together dry ingredients, making sure the weetbix are crumbled fine. Finely chop the dates. (you can soak these for 10 mins to soften however I didn’t this time and worked fine). Mix dates through the dry ingredients.

In another bowl, as in chocolate layer one, melt the peanut butter and coconut oil together and then mix through the dry ingredients. Add and mix the maple syrup through.

Putting it together:

Remove the base layer from the fridge. This should be set now. Spoon half of the whipped cream on top of the base and with the back of a spoon lightly and evenly spread the cream across.

Gently and again evenly spoon the mixture of chocolate layer two over the cream. Break it up a bit so you can spoon across. Gently press the mixture down together. Not as hard as the base! You want your cream to stay in there!

Final layer:

Add the remaining cream, leaving a small amount to add piping around the edges if you like.

Top with grated dark chocolate, sprinkles, strawberries or fruits.

Remember it is a sweet dessert so you don’t need much.

I got about 12 to 15 slices roughly. Hard to say as some decided to cut snack squares and eat away. Only problem is, I made it yesterday and there’s not much left. Oh well, good to know they love it!

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