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Vegan Chocolate Custard Cake…because it’s FRIDAY!

Vegan Chocolate Custard Cake | #chocolate #dessert #healthy #vegan #nobake

And as you guys know, all Friday’s need chocolate. It’s pretty much just a fact.

Another fact? By the time the Friday post rolls around, my brain is completely out of fun things to talk about. OK, well not always, but in today’s case my brain feels empty. Anyone feeling the same today?

It’s been a semi unexciting week mostly full of work. So lots of cooking, lots of writing, lots of phone calls, and plenty of back and forth’s with my mom (HBH’s other half) about Studio Barn stuff. Speaking of which, if any of you know of someone who can build a custom, built-in, seamless, farm style kitchen sink, please, please, please, shout out at me (or you know, leave a comment), cause we really need to find someone to create this look for us ASAP. I can offer a free cookbook to anyone who shouts at me the quickest with a great answer.

Just kidding…

But not really…I really will send a book.

In other news…

There has been plenty of talk on the details our upcoming trip to Korea. I ordered a way too expensive pair of boots for some work events next week (why are the cutest shoes always the most expensive?!), and…I’ve been shivering my butt off in the single digit temps. So you know, just another normal week.

I also made lots and lots of recipes that I can’t wait to share with you guys. Recipes like this vegan custard cake that I should probably get around to telling you guys about.

Vegan Chocolate Custard Cake | #chocolate #dessert #healthy #vegan #nobake

Vegan Chocolate Custard Cake | #chocolate #dessert #healthy #vegan #nobake

Vegan Chocolate Custard Cake | #chocolate #dessert #healthy #vegan #nobake

So, this cake…

It is lusciously creamy. Extra chocolatey. Not too sweet. But still sweet enough. Completely vegan. Free of added sugars.


It’s EASY! Not as easy as these peanut butter cookies, but still, as far as cakes go, this one is easy.

The base of the cake is made up of nuts, coconut, and dates. The dates both sweeten the crust and hold it together at the very same time. It’s magical and delicious, but not quite as magical and delicious as the vegan “custard” filling.

Oh my gosh, this “custard”, that’s not really custard at all, but resembles a custard, is delicious! It’s creamy, smooth, super chocolatey, light, airy, and just perfect. Trust me, this is what your Friday needs. I mean, do you see that little cake?

So good.

Vegan Chocolate Custard Cake | #chocolate #dessert #healthy #vegan #nobake

A few things. You’ll need a high powdered food processor or blender for this recipe. The filling is made out of tofu (don’t worry, it still tastes delicious), and it takes a lot of power to get everything broken down into creamy goodness.

It’s also very important to give these cakes time to chill. The custard needs at least four hours to set up, so plan ahead for this recipe guys. Promise, the planning will be worth it!

For the top of my cakes I added a layer of whipped cream. This is totally not needed, but it is delicious. And yes, I did use real cream, but of course, if you are vegan, you can use a coconut based whipped cream, which is equally delicious.

And to decorate? A simple dusting of cocoa powder and dried roses works perfectly. Because Valentine’s Day is coming up, and apparently I am feeling the V-Day vibes with these cakes. Or, more I like I just needed an excuse to buy two dozen roses. Yup, that sounds more like it.

Hey, it’s mid winter and fresh flowers always brighten up a winter day.

And so do vegan chocolate custard cakes.

Vegan or not, you guys will love these. Have some confidence in me, make these this weekend for a delicious healthy treat. You’ll be so happy you did!

Vegan Chocolate Custard Cake | #chocolate #dessert #healthy #vegan #nobake Vegan Chocolate Custard Cake | #chocolate #dessert #healthy #vegan #nobake

Watch the How To Video:

Vegan Chocolate Custard Cake

Prep Time 20 minutes
Chill time 4 hours
Total Time 20 minutes
Servings: 6 cakes
Calories Per Serving: 433 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Line 4-6 (8 ounce) ramekins with parchment paper. Use 4 for thicker cakes and 6 for shorter cakes.
    2. Make the crust in a food processor, combine the walnuts, coconut, and dates. Pulse until finely ground. Press the mixture between the prepared ramekins.
    3. To make the custard. Add the tofu, coconut cream, cocoa powder, vanilla, and maple syrup to a food processor. Pulse until smooth and creamy. Taste, adding more maple syrup if needed to sweeten. Pour the mixture evenly over the crust. Press a piece of plastic wrap over the custard. Transfer to the fridge and chill for at least 4 hours, or overnight.
    3. When ready to serve, run a knife around the edge of the ramekins and gently pop the cakes out. Top with cream and dust with cocoa, if desired. Enjoy!
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Vegan Chocolate Custard Cake | #chocolate #dessert #healthy #vegan #nobake

For real though, that filling is the bestest.

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  1. 3 stars
    We were very excited for this dish — especially reading all of the great reviews — but in the end had mixed feelings. The crust was wonderful. We did end up using pistachios instead of walnuts as one of our guests has a walnut allergy, but I’m sure it would have been wonderful with the walnuts as well. The filling we were not as sold on as it seemed rather lacking in flavor. Luckily the maple syrup we used was infused with bourbon so by using a 1/2 cup of that and some salt we were able to get it up to a solid OK. In the future we would probably end up using our goto chocolate pie filling of tofu, melted chocolate chips and honey for the filling (not strictly vegan I know), but we will for sure be using that crust again!

    1. Hi Ben! I am really glad you liked the crust of this cake! Are there any questions about the filling that I could help you with? xTieghan

  2. Any suggestions on a substitute for the walnuts? Birthday girl has a nut allergy but I would love to make these for her !

    1. HI! Yes, this would work as a bigger size. I would use a 9x 13 inch pyrex pan OR a 9-10 inch springform pan. I think either would be great and fit well for this recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

    1. HI! You can use 2 cups of raw cashews that have been soaked overnight in water. drain the water before blending the cashews. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  3. This looks fabulous! I have never used tofu before – can you clarify the instruction about it being ‘pressed dry’? Thanks

    1. Press the tofu with paper towels to remove any excess water before using. Just like blotting out the water. Does that make sense? Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  4. Hi! The coconut cream in the custard part, is it meant to be the really creamy stuff separated from the liquid when you put the can in the fridge? Or is it just the regular mixture if cream when the can is regular room temperature and not separated. Thanks 🙂

    1. I like the really creamy stuff from the top of the coconut can. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  5. 5 stars
    This was delicious! I had a vegan friend over and wanted to make a special dessert to enjoy at the end of our meal. Having never worked with tofu before, I was skeptical of how the finished product would taste. I didn’t need to be and will definitely make this again and maybe try it with lemon to make a lemon custard cake. Don’t hesitate to make this. It will far exceed your expectations! Thank you so much for the recipe!

  6. Just made these beauties for my girlfriends and me for tonight’s bachelor finale!!! can’t wait to enjoy this vegan deliciousness

  7. Tieghan,
    My 13 year old daughter made these yesterday and they are fabulous!!! Hands down this recipe beats most glutinous desserts. Although this is my first time to comment I’ve been a long time follower and owner of your cookbook. Your recipes and blog are an inspiration to us. Keep up the great work.
    Good luck to Red in big air!! We share a love for snowboarding and the mountains too!!

  8. 5 stars
    I am a HUGE fan of yours – I think this marks recipe 68 I enjoy made of yours (not counting how many recipes I’ve remade 2,3,4+ times).
    That being said THIS RECIPE IS GOLD! Serious GOLD! I made it half expecting it to not turn out, not come out of the ramekins and would taste just ok. BOY WAS I WRONG! My partner and I ate these sooo fast and I can’t wait to make them again! Thanks ❤️