When I lived in London I used to make what we Brits call fridge cake all the time. Working all hours and living in what amounted to a glorified shoebox (which had mice), the kitchen was almost non-existent and I didn’t dare use the oven for fear of what I might find inside. Needless to say, a snack requiring no baking was all I could manage. I didn’t really know what a superfood was back then let alone how to cook with them.
Traditionally, fridge cake is made of crushed biscuits, syrup, raisins, cocoa and chocolate. A delicious snack combination but one that contains a lot of refined sugar and isn’t the best energy stabilizer. It’s something I’ve been itching to recreate since I began eating a whole food vegan diet because (as you’ll know if you’ve looked at any of my other recipes) I really don’t like snacks that give you a sugar slump. I think I’ve created a whole food version that is true to the original, but hopefully a little healthier. Hopefully you’ll enjoy these delicious cakes just as much as I do!
This Superfood No-Bake Cake has a real nutrient kick (hello goji berries, pumpkin seeds and cacao). It’s also low in sugar compared to its traditional counterparts and contains protein to stabilize blood sugar levels. The cakes are really easy to make and are great as snacks or desserts. Although they contain no biscuits, the buckwheat groats actually work pretty well to create a crunchy texture. The cacao powder and coconut oil also give them a chocolatey richness. If you’re looking for a nutrient-rich chocolatey treat, this Superfood No-Bake Cake is the perfect snack!
Superfood No-Bake Cake (vegan + gluten-free + sugar-free)
- 1 cup walnuts
- 1 cup almonds
- ⅔ cup cacao powder
- ¼ cup pumpkin seeds
- ⅓ cup buckwheat groats
- ⅓ cup raisins
- ¼ cup goji berries
- ¼ cup cacao nibs
- ⅓ cup melted coconut oil
- 3 tbsp coconut nectar/maple syrup
- Blend the almonds and walnuts in a food processor or blender for 10-20 seconds, until they resemble breadcrumbs.
- Pour into a large mixing bowl with all dry ingredients. Mix thoroughly.
- Stir in the coconut oil and maple syrup and mix well until combined.
- Turn the mixture out onto a baking sheet lined with parchment paper.
- Press down evenly with fingers until it forms a layer about 1.5cm thick.
- Freeze for 1 hour.
- Remove from the freezer and cut into squares approximately 6cm wide.
- Store in sealed tupperware in the freezer until required.