No-Bake Fasting Cake with Hazelnut Cream
When there’s no time to bake, this cake is done in about twenty minutes of hands-on work — the fridge does the rest. Layers of fasting biscuits and rich hazelnut cream give a full flavor without a single dairy or egg ingredient.
Which biscuits to pick
Check the label on the biscuit packet — most plain tea or petit-beurre biscuits are fasting-compliant, but some contain powdered milk or butter. When in doubt, a thin, unfilled tea biscuit is the safest choice.
Ingredients
- 300 g fasting-compliant tea biscuits (check the label)
- 300 ml plant milk (for soaking)
- 400 g vegan cacao-hazelnut spread
- 80 g vegan white confectionery bar
- 2 tbsp neutral oil
- 2 tbsp ground hazelnuts (for decoration)
Method
- Line the pan with plastic wrap so the cake is easy to unmold after chilling.
- Briefly dip each biscuit in the plant milk and arrange the first row on the bottom of the pan.
- Spread a layer of the vegan cacao-hazelnut cream over the row; repeat until the ingredients are used up, finishing with a layer of cream.
- Melt the vegan white confectionery bar with the oil and pour it over the final layer.
- Sprinkle with ground hazelnuts while the glaze is still soft.
- Chill in the fridge for at least 4 hours, ideally overnight, before slicing.
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