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Tender Chocolate & Cream Cakes (Vegan + GF)

Vegan Chocolate & Cream Snack Cakes (Gluten-Free)

Author: Thomas
Soft cakes filled with two layers of chocolate ganache and a sweet vanilla cream, coated with a crispy chocolate shell! The ultimate snack, kids love it!
5 from 1 vote
Prep Time : 45 mins
Cook Time : 20 mins
Resting Time : 1 hr 50 mins
Total Time : 2 hrs 55 mins
Servings 5 large bars


Cake Layer

Chocolate Ganache

Vanilla Cream

Chocolate Shell

  • ¾ cup dark chocolate preferably 70%, chopped


  • Preheat oven to 350°F (175°C). Line a 4x7-inch baking dish with parchment paper, set aside.
  • Prepare the flax egg: in a small bowl, mix the ground flax seeds with the tablespoon of water. Let it sit for 3-5 minutes.
  • In a mixing bowl, mix together the almond flour, tapioca starch, brown rice flour, and coconut sugar. Pour in the almond milk, maple syrup, melted coconut oil, vanilla extract, and flax egg. Whisk until well combined.
  • Pour half of the batter into the prepared baking dish, use the back of a spoon to spread it evenly into a thin layer. Bake for 18 minutes.
  • Remove from heat, let cool 5 minutes and carefully remove the thin cake from the baking dish. Line the same baking dish with another piece of parchment paper and pour the rest of the batter into the dish. Spread it evenly and bake for 18 minutes.
  • Let cool for about 20 minutes. In the meantime, prepare the chocolate ganache.
  • Place the dark chocolate chips in a small bowl, set aside. Add the almond milk to a saucepan and heat over medium heat. Once very hot (just before boiling), pour it over the chocolate chips. Let sit 3-5 minutes and then whisk until the chocolate chips have melted and are fully combined with the milk.
  • Pour half of the ganache into the baking dish, on top of the cake layer. Place in the refrigerator for 20-25 minutes, or until the ganache is firm. Keep the other half of the ganache, you will use it later.
  • In the meantime, make the vanilla cream filling. In a mixing bowl, whisk the coconut cream with the melted cocoa butter, maple syrup, and vanilla extract.
  • Once the ganache is firm, spread the coconut vanilla cream on top of the ganache into an even layer. Refrigerate for another 25-30 minutes or until the coconut cream is firm. You can speed up the process by freezing for about 15 minutes.
  • Once firm, pour the rest of the chocolate ganache on top of the coconut cream. If the ganache has firmed up or is too thick, reheat gently over a double boiler. Next, carefully place the reserved cake layer on top of the ganache and place the baking dish in the freezer for 35-45 minutes, or until the second layer of ganache is firm. Freezing it also makes it easier to cut into bars.
  • Once firm, cut into about 5 bars using a sharp knife. Place the bars in the freezer again while you are preparing the chocolate shell.
  • Melt the chopped dark chocolate over a double boiler. I recommend using 70% dark chocolate as it is thinner once melted than chocolate chips, resulting in a thinner, crispier coating.
  • Once melted, dip the bars and shake to remove excess chocolate. Place the chocolate coated bars on parchment paper and let cool 20 minutes before placing in the refrigerator.
  • You can then wrap the bars individually with plastic film. Bars will keep for up to 5 days in the refrigerator.
Course : Dessert, Snack, Sweets
Cuisine : American
Keyword : chocolate cream snack cake, how to make chocolate cream snack cake, vegan chocolate snack cake
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